Effect of tofu addition on physico-chemical and storage properties of cooked chicken meat patties

Tofu extended chicken meat patties were prepared to reduce the cost and increase shelf life. The proximate composition of tofu was 77.17% moisture, 15.54% protein, 6.31% fat and 0.48% total ash. Cooking yield was highest for 20% tofu added patties, proximate evaluation revealed increased ash and ether extract, decreased protein content with no significant (P<0.05) variation in moisture content of patties added with tofu upto 30% level. TBA value decreased significantly while FFA and pH value showed non-significant variation with increasing level of tofu. However, TBA, FFA, and pH values significantly (P<0.05) increased with increment in storage time (0, 5, 10 and 15 days at 4°C). Cost of cooked patties also reduced by 32.03 Rs./kg at 20% tofu addition in comparison to whole meat patties.