alexa Development and Evaluation of Extended Restructured Chicken Meat Block Incorporated With Colocasia (Colocasia Esculenta) Flour
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Development and Evaluation of Extended Restructured Chicken Meat Block Incorporated With Colocasia (Colocasia Esculenta) Flour

Suman Talukder*, B.D. Sharma, S.K. Mendiratta, O. P. Malav, Heena Sharma and Gokulakrishnan P

Division of LPT, Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122, India

*Corresponding Author:
Suman Talukder
Division of LPT
Indian Veterinary Research Institute
Izatnagar, Bareilly
Uttar Pradesh 243122, India
E-mail: [email protected]

Received Date: December 09, 2012; Accepted Date: December 28, 2012; Published Date: January 05, 2013

Citation: Talukder S, Sharma BD, Mendiratta SK, Malav OP, Sharma H, et al. (2013) Development and Evaluation of Extended Restructured Chicken Meat Block Incorporated With Colocasia (Colocasia Esculenta) Flour. J Food Process Technol 4:207. doi: 10.4172/2157-7110.1000207

Copyright: © 2013 Talukder S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

At present the restructuring technology is preferred by the meat processors for the production of low cost, convenient meat products. To improve the functionality, products quality and acceptance of the processed meat various vegetative binders and extenders can be incorporated in the formulation. The present study was envisaged to incorporate Hydrated Colocasia Flour (HCF) at three different levels viz., 5, 7.5 and 10% in Extended Restructured Chicken Block (ERCB), by replacing lean meat in pre-standardized formulation. The products were subjected to analysis for physico-chemical, sensory, textural properties and storage quality. Cooking yield, water activity and moisture percentage increased with increasing level of incorporation of HCP, however, protein and fat percent, pH and Shear force value of products decreased with increase in the level of incorporation. Among the sensory attributes, product with 7.5% HCF showed significantly higher values (P<0.05) for general appearance, flavor, texture and overall acceptability in comparison to control. Springiness, gumminess and chewiness values showed an increasing trends with increasing extender levels, however all other parameters of texture profile analysis showed decreasing values other than hardness, which did not differ significantly (P<0.05) in comparison to control. The microbiological quality and the changes in pH value were studied for the storage period of 15 days and it was found that the products could be safely stored under refrigeration (4 ± 1°C) temperature in LDPE pouches for 15 days without marked deterioration in sensory and microbiological quality. On the basis of sensory scores, physico-chemical properties and the microbial study the optimum incorporation level of HCF was adjudged as 7.5%.

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