Development and quality evaluation of spent hen meat spread incorporated with corn starch

Authors

  • Ashlesha Ranade Ph.D. student, Deptt of LPT, COVS, GADVASU,GURU ANGAD DEV VETERINARY AND ANIMAL SCIENCES UNIVERSITY LUDHIANA
  • Om Prakash Malav Department of Livestock Products Technology,Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
  • Nitin Mehta Associate Prof, Deptt of LPT, COVS, GADVASU,GURU ANGAD DEV VETERINARY AND ANIMAL SCIENCES UNIVERSITY LUDHIANA
  • R.V. Wagh Asst. Prof, Deptt of LPT, COVS, GADVASU,GURU ANGAD DEV VETERINARY AND ANIMAL SCIENCES UNIVERSITY LUDHIANA
  • Rajnish Sharma Assistant Professor,Department of Veterinary Public Health and Epidemiology College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, Punjab, India

DOI:

https://doi.org/10.48165/jms.2022.170210

Keywords:

Acceptability, instrumental colour profile, Proximate composition, Starch, Sensory quality

Abstract

Three different levels of corn starch i.e. 4%, 6% and 8% was incorporated after replacing meat in the formulation of spent hen meat spread (SHMS). The lowest scores for most of the sensory parameters were observed in product with 4% level of corn starch whereas the product with 6% corn starch level had highest scores for all the sensory parameters. Lightness values of SHMS increased significantly (P<0.05) with increase in level of corn starch level, whereas the redness (a*) and yellowness (b*) values decreased significantly (P<0.05) with the addition of corn starch. The pH of the treated spent hen meat spread showed significantly (P<0.05) declining trend on incorporation of corn starch. Cooking yield and moisture content showed increasing trend with the increase in the incorporation level of corn starch. Protein and fat values were recorded lower in treatment products in comparison to control product. On basis of analysis of sensory parameters, instrumental colour profile, physico-chemical properties and proximate composition, the incorporation of corn starch at 6% level was found best for the preparation of excellent quality spent hen meat spread.

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Author Biography

  • Ashlesha Ranade, Ph.D. student, Deptt of LPT, COVS, GADVASU,GURU ANGAD DEV VETERINARY AND ANIMAL SCIENCES UNIVERSITY LUDHIANA

    Ms. Ranade Ashlesha Sudhir, Ph.D. student, Deptt of LPT, COVS, GADVASU, Ludhiana

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Published

2023-08-10

Issue

Vol. 17 No. 2 (2022): Journal Of Meat Science Dec (2022)

Section

Articles

License

Copyright (c) 2023 Ashlesha Ranade, Om Prakash Malav, Nitin Mehta, R.V. Wagh, Rajnish Sharma

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Ranade, A., Malav, O.P., Mehta, N., Wagh, R.V., & Sharma, R. (2023). Development and quality evaluation of spent hen meat spread incorporated with corn starch. Journal of Meat Science, 17(2), 68–75. https://doi.org/10.48165/jms.2022.170210
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