Volume: 53 Issue: 3
Year: 2022, Page: 464-470, Doi: https://doi.org/10.51966/jvas.2022.53.3.464-470
Received: March 16, 2022 Accepted: May 19, 2022 Published: Sept. 30, 2022
Spent hens are by-products of the egg industry and it has poor tenderness and less juiciness due to high cross-linking collagen content. Chips are popular snacks throughout the world due to their easy preparation and savoury flavour. Incorporation of spent hen meat in chips can provide a complete nutritious snack. The addition of toppings in spent hen meat snacks would give a unique taste and enhance the acceptance of consumers. The study was undertaken in the Department of Livestock Products Technology to analyse the effect of two different toppings namely, tandoori (T1 ) and chicken chip topping (T2 ) in spent hen chips for their physico-chemical, proximate, colour and sensory attributes. A higher pH value was found for control without toppings while water activity value was found significantly (p<0.001) higher for T1 . Significant (p<0.001) difference was found for lightness (L*) between control and treatments. Redness (a*) and yellowness (b*) were found highest for T1 . The highest sensory score for all sensory parameters was found for T2 . Thus, chicken chips with 50 per cent spent hen meat dusted with five per cent chicken chip topping was highly accepted by the consumers due to its uniqueness in taste.
Keywords: Spent hen meat, chips, toppings
AOAC. 2016. Meat and meat products. Official methods of analysis of official analytical chemists. (20th Ed.). AOAC, Rockville, International, Maryland, USA.
Berry, B.W. and Wergin, W.P. 1992. Modified pregelatinized potato starch in low-fat ground beef patties. J. Muscle Foods. 4: 305-320.
Carbonell, L.A., Lopez, J.F., Perez-Alvarez, J.A. and Kuri, V. 2005. Characteristics of the beef burger as influenced by various types of lemon albedo. Innov. Food. Sci. Emerg. Technol. 6: 247-255.
Defreitas, Z. and Molins, R.A. 1988. Development of meat snack dips chemical, physical, microbiological, and sensory characteristics. J. Food Sci. 53: 1645-1649.
Hanify, D.E. 2001. Snack seasonings application. In: Lucas E.W. and Rooney L.W. (ed.). Snack foods processing. Rooney Technomic Publishing Co., Lancaster, pp 517-527.
Kumar, P., Verma, A.K., Kumar, D., Umaraw, P., Mehta, N. and Malav, O.P. 2019. Meat Snacks: A novel technological perspective. In: Innovations in Traditional Foods. Woodhead Publishing, Sawston, Cambridge, pp. 293- 321.
Lee, S.O., Min, J.S., Kim, I.S. and Lee, M. 2003. Physical evaluation of popped snacks from spent hen meat. Meat Sci. 64: 383-390.
McKee, L.H., Ray, E.E. and Remmenga, M. 2001. Evaluation of the physical and sensory properties of chile‐flavored, puffed, extruded products made from meat and potato flour. J. Muscle Foods. 12: 153-166.
Page, J.K., Wulf, D.M. and Schwotzer, T.R. 2001. A survey of beef muscle color and pH. J. Anim. Sci. 79: 678-687.
Sarkar, B.K., Upadhyay, S., Gogoi, P., Choudhury, S. and Deuri, D. 2020. Utilization of Spent Hen in Food Industry-A Review. Int. J. Curr. Microbiol. App. Sci. 9: 1442-1451.
© 2022 Yashodhan et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Yashodhan, S.P., Sathu, T., Sunil, B., Vasudevan, V.N., Sankaralingam, S. and Sudheer, K.P.2022. Effect of incorporation of various toppings in spent hen meat chips. J. Vet. Anim. Sci. 53 (3): 464-470
DOI: https://doi.org/10.51966/jvas.2022.53.3.464-470