Processing chicken meat balls from boiler spent hens with vegetable
A.K. TIWARI*, N. KONDAIAH AND A.S.R. ANJANEYULU
Division of Livestock Products Technology
Indian Veterinary Research Institute, Izatnagar, UP - 243 122
* Institute of Food Technology, BundelkhandUniversity, Jhansi
Chicken meat balls are convenient value added chicken product which can be produced using simple technology. Development of suitable formulation with appropriate processing conditions is necessary to consider chicken meat ball production as entrepreneurial activity. Meat and byproducts (skin, gizzard, heart and fat) from broiler spent hens was used. Chicken emulsion was prepared using food mixer and balls of about 25g were hand prepared. Four different cooking methods (cooking at 80 0C, cooking in boiling water, oven cooking and deep fat frying) have been evaluated. Incorporation of seasonal vegetables such as carrot, cabbage, cauliflower and bottle gourd were evaluated.
Cooking chicken meat balls in boiling water for 6 min to attain internal temperature of 85 0C found to be better compared to other methods. However, deep fat frying has given better appearance. Blanched vegetable either alone or in combination could be beneficially incorporated up to 20% level with better yield and acceptability. Cooking yields were about 96%. Cooked chicken meat balls could be stored at 4 +1 0C for 15 days without quality deterioration. Chicken meat balls could be successfully produced using meat and byproducts from broiler spent hens and incorporating a variety of vegetables with cost and nutritional advantage.