NDLI: Effect of refrigerated storage on the quality characteristics of microwave cooked chicken seekh kababs extended with different non-meat proteins.

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Effect of refrigerated storage on the quality characteristics of microwave cooked chicken seekh kababs extended with different non-meat proteins.

Content Provider	Europe PMC
Author	Bhat, Zuhaib Fayaz Pathak, Vikas Fayaz, Hina
Abstract	Storage quality of chicken seekh kababs extended with different legumes at optimum level viz. 15% cowpea, 15% green gram and 10% black bean were assessed in terms of physico-chemical, proximate, microbiological and sensory properties under aerobic packaging conditions at refrigeration temperature (4 ± 1°C). The chicken seekh kababs were prepared from spent hens meat by low power microwave method and extended with optimum level of different legume (hydrated 1:1 w/w) pastes replacing lean meat in the formulation. The chicken seekh kababs formulated without any extender served as control and were compared with extended chicken seekh kababs. The kababs were aerobically packaged in low density polyethylene (LDPE) pouches and were analyzed at a regular interval of 0, 7, 14 and 21 days during refrigerated storage at 4 ± 1°C. The results indicated a significant (p < 0.05) decrease in moisture content of the kababs whereas the fat and ash content increased significantly (p < 0.05) over the period of storage. Protein percentage showed a non-significant (p > 0.05) increase and almost all the sensory attributes showed a declining trend with advancement of storage. Total plate count and psychrophillic count also increased significantly (p < 0.05) whereas coliforms were not detected throughout the period of storage. The products were acceptable throughout the storage period.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC3722390&blobtype=pdf
ISSN	00221155
Volume Number	50
DOI	10.1007/s13197-011-0410-4
PubMed Central reference number	PMC3722390
Issue Number	5
PubMed reference number	24425999
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2011-06-01
Publisher Place	India
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2011
Subject Keyword	Seekh kabab Spent hen meat Non-meat proteins Low power microwave Refrigerated storage
Content Type	Text
Resource Type	Article
Subject	Food Science

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