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A study was planned to develop restructured chicken product by incorporating optimum level of gizzard and fat and evaluate their quality attributes under refrigerated storage condition (4 ± 10 C). Incorporation of gizzard did not show any change in pH, but cooking yield reduced significantly (P < 0.05) at 40% level. There was a significant (P < 0.05) decrease in fat content and increase in protein and ash content with increase in the level of gizzard in the formulation. Significant (P < 0.05) improvement in the sensory attributes of chicken blocks was noticed by addition of gizzard. Incorporation of fat resulted in no change in pH, significant (P < 0.05) reduction in cooking yield, moisture and protein content and increase in fat and total ash content. Products incorporated with fat rated better than control for various sensory attributes. Significant (P < 0.05) increase in thiobarbituric acid reactive substance (TBARS), tyrosine value, stand plate count and psychrophilic count was observed during refrigerated storage (4 ± 10 C) in both control (no gizzard and fat) and test chicken blocks incorporated with gizzard and fat. The restructured chicken products were found acceptable up to 10 days under refrigerated storage condition (4 ± 10 C).

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