Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler‐spent hen meat and by‐products^†

Abstract

The effects of whole egg powder (WEP), dried albumen (DA), dried yolk (DY) at a 1% level and liquid egg (LE) at a 3.7% level on the quality characteristics and refrigerated storage (4 ± 1°C) stability of chicken patties made with meat and by-products of broiler-spent hens were evaluated. The addition of egg powders significantly enhanced the emulsion stability (ES) and product yield compared with control and LE. There was a marked increase in moisture content and sensory attributes by the addition of egg powders. During the refrigerated storage (4 ± 1°C), thio-barbituric acid number (TBARS), aerobic plate count (APC) and psychrophilic count increased in all samples. Incorporation of DA and DY significantly reduced the TBARS number and APC during the storage over control. The addition of DA, DY and WEP significantly lowered the psychrophilic counts. Treated and control patties packaged in LDPE (low-density polyethylene) pouches were acceptable for 20 days and 15 days, respectively.

Effect of Different Packaging Systems and Refrigerated Condition on Coconut Apple Quality

“…Kumar and Sharma (2003), reported increases in plate count in low fat ground pork patties during storage of 21 days. The findings of the present study were in accordance with Kalaikannan et al, (2007) who also reported marked, but a linear increase in microbial counts of chicken patties, incorporated with the whole egg liquid. However, all the counts were within permissible limits.…”

Process Optimization for Chicken Patties Manufactured With a Combination of Spent Hen and Rabbit Meat

“…It was well documented by Ngadi et al . (2001) and Kalaikannan et al . (2007) for chicken patties and beef patties, respectively.…”

“…Significant improvement in juiciness and texture, flavor and overall acceptability score of patties incorporated with 10% WLE could be due to increase in water‐holding capacity and emulsion stability (Gupta et al . 1993; Kalaikannan et al . 2007; Dushyanthan et al .…”

“…The scores of sensory quality attributes declined steadily after the fifth day of storage. Among the two binders, patties formulated with WLE and soy chunks resulted in a better score for flavor when compared with control patties, which could be because of antioxidative, antimicrobial properties of WLE (Kalaikannan et al . 2007) and soy chunks.…”

“…Increase in WLE and soy flour chunk levels did not show any further improvement. Significant improvement in juiciness and texture, flavor and overall acceptability score of patties incorporated with 10% WLE could be due to increase in water-holding capacity and emulsion stability (Gupta et al 1993;Kalaikannan et al 2007;Dushyanthan et al 2008) and higher retention of fat (Gupta et al 1993;Kalaikannan et al 2007). The significant improvement in flavor and overall acceptability scores of patties incorporated with 9% soy chunks over the patties without soy chunk is in conformity with the investigation of Raut (2007) but contradictory with that of Das et al (2006), which may be due to variations in the sensory quality evaluation.…”