Effect of young jackfruit (Artocarpus heterophyllus) pulp on the quality characteristics of restructured chicken meat block

The aim of this study was to evaluate the effect of young jackfruit pulp (YJP) as an extender on the quality characteristics of restructured chicken meat block (RCMB) prepared with spent hen meat. Three levels of young jackfruit (peeled and pulped) viz., 5, 7.5 and 10 percent were used as extender, replacing lean meat in the prestandardized formulation. The RCMB formulated without young jackfruit pulp served as control and compared with blocks extended with different levels of YJP for various physico-chemical and sensory properties. The pH and cooking yield increased significantly (P<0.05) with increase in the extender level with highest value for the block extended with 10% jackfruit pulp. The moisture, ash and moisture protein ratio increased with the increasing level of extender, but protein and fat decreased significantly (P<0.05) with increased level. Sensory scores namely general appearance, flavor, binding strength, texture, juiciness and overall acceptability showed some decrease with increasing level of extender. However all the sensory attributes of the meat block extended with 7.5% jackfruit pulp were comparable with control, these indicated that 7.5 percent YJP was optimum for the formulation of extended restructured chicken meat block (RCMB).