Enhancement of Quality Parameters of Chicken Meat Momos by Incorporation of Minced Fish Meat Incorporation of Minced Fish Meat

Abstract

The present study was carried out to enhance the nutrition and other quality parameters of chicken meat momos with the incorporation of minced fish meat. A total of five treatments consisting of 100% chicken meat as control (C), 25% of fish meat (F1), 50% of fish meat (F2), 75% of fish meat (F3) and 100% fish meat (F4) were prepared and evaluated for various physico-chemical properties, color and textural profile analysis as well as sensory attributes. There was no significant difference in mean pH value, cooking yield, weight gain and water activity but significant difference (P<0.05) was observed in mean moisture content, fat and ash content with increased level of fish. The mean L*, a* and b* values differed in non significant manner in which lightness and yellowness slightly increased with fish meat but redness decreased. The hardness, springiness, gumminess and chewiness values decreased but adhesiveness and cohesiveness values increased non significantly with fish meat incorporation. The mean flavor, texture, meat flavor intensity, mouth coating and overall acceptability values were highest for F3 (75%) as compared to other treatments. Meat Momos prepared with the incorporation of 75% fish meat were selected.