Physico-Chemical, Microbiological and Sensory Properties of Chicken Meat Balls incorporated with Soy-Protein Concentrate

Abstract

The physico-chemical, microbiological and sensory parameters of soy protein concentrate (SPC) incorporated (10, 20 and 30%)chicken meat balls were studied at different storage intervals under refrigeration (4±1°C). Cooking yield and gain in weight was highest while shrinkage was less for 30% SPC added chicken meat balls, Proximate composition revealed an increased protein and ash percent and decreased ether extract with significant variation in moisture content with increased incorporation levels of SPC. TBA value decreased significantly while pH showed no significant variation with increasing levels of SPC. However,total viable counts, coliforms, yeast and mould were observed only on 7th day of storage. Moreover, all the three counts increased significantly (p<0.05) with the advancement of storage period. Sensory evaluation of meat balls (appearance, flavor, texture and juiciness) exhibited non significant variation up to 30% incorporation level of SPC. While over all acceptability for 20% SPC incorporated meat balls was significantly higher (p<0.05) when compared with other treatments. All sensory parameters decreased significantly (p<0.05) as the storage period progressed.