Indian Journal of Poultry Science
Year : 2000, Volume : 35, Issue : 1
First page : ( 85) Last page : ( 88)
Print ISSN : 0019-5529.

Physico-chemical and sensory quality of chicken patties as influenced by extender and packaging materials

Singh R.P., Verma S.S.

Central Avian Research Institute, Izatnagar - 243 122 (UP).

Received:  12  August,  1999; Accepted:  30  December,  1999.

Abstract

The effects of incorporation of textured soy (0, 10, 15 and 20%) and flexible packaging materials such as LDPE (3000), HOPE (300G), PP (250G) and PFP (12μ polyester -0.09 mm Al. foil 1500 PE) laminated pouches on the physico-chemical and sensory quality of chicken patties from spent hen meat containing 15% skin, gizzard and heart in natural proportion were evaluated under refrigerated (4±1"C) storage. Emulsion stability, cooking loss, dimensional changes and sensory quality of patties containing 10% textured soy were comparable to those of the control group without soy. Higher levels of extend produced adverse effect on these quality attributes - significant (P<0.01) increase in weight loss, pH, TBA values, and a decrease in sensory quality occurred with storage time. However, samples packaged in PFP laminate showed negligible weight and slower rate of lipid oxidation than other packaging materials. Results indicated that chicken patties could be extended with 10% textured soy, packed economically in LDPE or HOPE film in lieu of PFP laminated pouches and stored for 8 days at 4±1·C without much loss of quality and acceptability.

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Key words

Chicken patties, extender, packaging, quality.

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