Quality evaluation of hurdle treated chicken sandwich spread applying different processing variables

Study was undertaken with an objective to develop hurdle treated chicken sandwich spread using different processing variables. An initial formulation was worked out on the basis of available literature and several preliminary trials. Humectant, acidulant, and natural colorants were added in basic formulation to obtain product of low pH, and a_w and attractive color. Product was subjected to different cooking and processing variables. Spent hen meat was used as raw material in first two treatments. In first treatment (T1), method for cooking was braising whereas; in second treatment (T2), combination of microwaving followed by braising was used. In third treatment (T3), meat powder was utilized and method of cooking was braising, along with nonmeat ingredients. The objective was to obtain a product of low pH, water activity and attractive hue. Product without honey, vinegar, tomato powder, cooked by braising was used as control. Sensory analysis revealed significant difference (P<0.05) between treatments and control and non-significant (P>0.05) difference between T1and T2. Water activity as well as moisture content of T3 was significantly (P<0.05) lower than control, T1 and T2. Treatments obtained significantly (P<0.05) higher redness yellowness, hue and chroma values. Microbial count of all the treated sample in all the treatment were significantly (P<0.05) lower on 7^th and 14^th day of storage and lowest (P<0.05) for T3. Water activity (a_w) and moisture content of T3 were within the range of shelf stable product but sensory quality was significantly (P<0.05) lower than other treatments. Treatment T2 had lower a _w, pH and moisture content, better sensory acceptability however, a_w did not fall in the range of shelf stable Intermediate moisture meat product. Based on the results, Product cooked by microwaving and braising containing natural humectants, acidulant and natural colorant was optimized as hurdle treated chicken sandwich spread with sweet and sour taste and better stability characteristics.