Preparation of enrobed chunks from spent hen meat tenderized with papain

For preparation of enrobed product from spent hen meat, chunks (control) were marinated in solution containing salt, dry spices and sodium nitrite for 24 hr at 4+ 1°c. For tenderization. 0.08 and 0.12% (w/w) purified papain enzyme was added alongwith other ingredients in marinate solution. After marination, chunks were cooked under pressure for 15-min. After cooling, cooked chunks were en robed with batter comprising of gram flour. refined wheat flour, egg white and other ingredients. Enrobed chunks were then deep fat fried in refined oil at 170+2°C for 7 minutes. Results of sensory evaluation revealed significantly (P<0.05) higher score for juiciness, tenderness and overall acceptability in papain treated samples than control. No significant difference was observed in percent cooking loss, pH, moisture, protein and fat percentage of control and treated samples. The results indicated that spent hen meat can be easily exploited for preparation of enrobed products.