National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Restructured spent hen meat nuggets by using spent hen meat emulsion and ground spent hen meat batter were prepared and their quality and sensory acceptability were evaluated. Restructured emulsion nuggets had significantly (p<0.01) higher pH, emulsion stability, product yield, drip loss and while restructured spent hen meat nuggets prepared from ground spent hen meat batter had significantly (p<0.01) higher moisture contents. Protein content between restructured emulsion and ground spent hen meat batter nuggets did not differ significantly between them. Sensory evaluation scores for appearance and colour, flavor, juciness, tenderness, binding and overall acceptability (p<0.01) were highest for restructured spent hen meat nuggets prepared from emulsion as compared to spent hen meat nuggets prepared from ground spent hen meat batter. The restructured spent hen meat nuggets prepared by emulsion were assessed as moderately to highly acceptable, whereas the restructured spent hen meat nuggets prepared by ground spent hen meat batter were rated as moderately acceptable. Therefore, spent hen meat can be successfully used for value addition in the preparation of comminuted meat products by using emulsion as well as ground spent hen meat batter.
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