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Characteristics of low-fat spent hen meat balls containing milk co-precipitates

MANISH KUMAR CHATLI
Department of Livestock Products Technology,
Punjab Agricultural University, Ludhiana - 141 004

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Rheological, structural and nutritional properties of comminuted meat products are directed by fat content in the formulation. Fat makes diet flavorful, better texture and juiciness, varied and rich. However, the apparent relationship between dietary fat and development of cardiovascular diseases, hypertension and obesity has prompted consumers to be more aware and concern about the amount of fat in their diet. Various plant, animal or synthetic fat replacers are employed. Keeping in view, the possibility of using milk proteins as fat replacer is explored. The optimum level of fresh granulated low-calcium (0.2%) skim milk co-precipitate, as fat substitute in low-fat ground spent hen meatballs was determined on the basis of physico-chemical, cooking and sensory properties. Low-fat ground spent hen meat balls (<10% total fat), formulated with 15 per cent added water, 5 per cent added vegetable oil, 1.5 per cent salt and 4-10 per cent milk co-precipitate, were evaluated for proximate composition, cooking characteristics and compared with control balls with 15 per cent added vegetable oil. The moisture and protein content of raw and cooked low-fat balls were significantly (P<0.05) higher than control. The incorporation of milk co-precipitate in low-fat balls improved cooking yield, fat and moisture retention. The sensory properties of low-fat chicken balls were comparable with control. The overall acceptability of low-fat balls formulated with 7 per cent milk co-precipitate were significantly (P<0.05) higher than balls with 10% level and non-significantly (P<0.05) higher than chicken balls with 4% milk co-precipitate and control. The developed low-fat ground spent hen meat balls (7% milk co-precipitate) had lower thiobarbituruic acid (TBA) values, better microbiological (total viable count, psychrophilic count, coliform count) and sensory refrigerated storage stability than high-fat control balls packaged in air permeable films for 21 days.

Source : IPSACON-2005
 
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