1PhD Scholar, Department of Veterinary Pathology, C.V.Sc & A.H, OUAT, Bhubaneswar
Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122 (U.P.)
*Corresponding author: Veterinary Dispensary, Rajsunakhala, At/Po-Rajsunakhala, Dist-Nayagarh, Odisha-752 065, e.mail- bidyutmishraivri@gmail.com
Online published on 8 June, 2015.
The present study was conducted to evaluate the effect of texturized soy granule powder as extender on the quality characteristics of dehydrated chicken meat rings prepared from spent hen meat. Three levels of texturized soy granule powder (1:1 hydration, w/w) viz.5, 10 and 15 percent were used as extender replacing lean meat in the formulation. The dehydrated chicken meat rings formulated without texturized soy granule powder served as control. Level of texturized soy granule powder highly significantly (P<0.01) influenced the moisture, fat, protein content, pH, flavour, texture, meat flavour intensity, overall acceptability of the products. Similarly dehydration ratio, rehydration ratio and ash content significantly influenced (P<0.05). Use of 5% texturized soy granule powder is recommended as optimum for the preparation of extended dehydrated chicken meat rings.
Spent hen meat, dehydrated chicken meat ring, texturized soy granule powder, physico-chemical and sensory property
