Evaluation of quality characteristics in spent hen meat spread utilizing potato starch as a base Ranade Ashlesha1, Malav O.P.1,*, Mehta Nitin1, Wagh R.V.1, Hundal J.S.2 1Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, Punjab, India 2Department of Animal Nutrition, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, Punjab, India *Corresponding author Email: drommalav@gmail.com
Online Published on 15 January, 2024. Abstract Potato starch at the levels of 5%, 7% and 9% was incorporated after replacing lean meat in the pre-standardized formulation of spent hen meat spread (SHMS). The spent hen meat spread incorporated with 7% potato starch had significantly (P<0.05) higher values for most of the sensory attributes as compared to other treatment and control products. The lowest scores for most of the sensory parameters were observed in products with a 5% level of potato starch whereas the highest scores were observed for SHMS incorporated with a 7% potato starch level. Lightness values of SHMS increased significantly (P<0.05) with an increase in the level of potato starch, whereas the redness (a*) and yellowness (b*) values decreased significantly (P<0.05) with the addition of potato starch. The pH of the spent hen meat spread with potato starch showed significantly (P<0.05) lower pH values. An increase in the values of cooking yield and moisture was noticed with the addition of potato starch to the treatment products. Protein, fat and ash content were recorded as lower in potato starch-incorporated products in comparison to control product. On basis of analysis of physicochemical properties and proximate composition, instrumental colour profile and sensory parameters, the spent hen meat spread incorporated with potato starch at 7% level was found best and selected for the meat spread development. Top Keywords Colour profile, Proximate, Spent hen meat, Starch, Sensory quality. Top |