Effect of incorporation of minced broiler skin and whole egg malange on the quality of chicken meat patties

In the present experiment, minced broiler skin (MBS) paste at three different levels (5, 7.5 and 10%) were used to replace both lean meat and fat proportionately in the preparation of chicken patties to study the combined effect of MBS and whole egg malange (WEM) (5%) on the quality of chicken patties. Batter was prepared by hand–mixing the ingredients with minced meat and minced fat and patties were cooked in preheated electrical oven at 180ºC for 30 min to an internal temperature of 80ºC. Increased level of incorporation of minced broiler skin paste significantly (p>0.05) decreased the emulsion stability of the batter, and percentage yield, moisture, protein, ether extract and ash contents of the cooked patties. Incorporation of broiler skin significantly (p>0.05) increased the shrinkage of the product as indicated by the measurement of diameter and thickness. Scores for the sensory attributes at all levels of minced broiler skin paste incorporation in the patties were fair to good (except juiciness = 5.87) which were comparable to control samples. Refrigerated (4±1°C) storage in LDPE for 15 days resulted in significant (p>0.05) and gradual decrease in all the quality attributes (TBA value, Tyrosine value and microbiological) and sensory scores, but were well within the limits of acceptability. It is concluded that good acceptable quality chicken patties can be prepared by replacing lean meat and fat with minced broiler skin paste at 5.0% level.

Fortification of low-fat chicken meat patties with calcium, vitamin E and vitamin C

Purpose – The purpose of this study is to develop a chicken product that could supply calcium, vitamin E and vitamin C together with high sensory acceptability. The present study was envisaged to develop low-fat chicken patties fortified with calcium, vitamin E and vitamin C without any adverse effects on sensory attributes. Design/methodology/approach – Three different levels of calcium lactate as a source of calcium viz. 1.5, 1.75 and 2.0 per cent, α-tocopherol acetate for vitamin E at 0.019, 0.023 and 0.029 per cent and ascorbic acid for vitamin C at 0.09, 0.12 and 0.15 per cent in low-fat chicken meat patties were tried and the optimum level was standardized based on physico-chemical, proximate and sensory parameters. Findings – The calcium lactate at 1.75 per cent, α-tocopherol acetate at 0.029 per cent and ascorbic acid at 0.15 per cent were found to be optimum on the basis of proximate, physico-chemical and sensory parameters. The textural attributes of the standardized product was comparable to that of the control. The a*, b* and Chroma values for the low-fat chicken patties fortified with calcium, α-tocopherol and ascorbic acid were significantly higher (p < 0.01) than that of the control. The calcium and ascorbic acid concentration of the standardized product was significantly higher (p < 0.01) than that of the control. Originality/value – The levels in the fortified product were found to be suitable to achieve a 20 per cent RDA of calcium and almost a complete RDA for vitamin C. The research findings demonstrated the development of a single-designer chicken product rich in calcium, vitamin C and vitamin E.