Journal of Food Processing & Technology

Development of health oriented shelf-stable functional poultry meat finger chips

7^th Indo-Global Summit and Expo on Food & Beverages

October 08-10, 2015 New Delhi, India

Ashim Kumar Biswas

ICAR-Central Avian Research Institute, India

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Now-a-days, the leading causes of death in the world are due to cardiovascular disease, diabetes and cancer. It has been estimated that around 32% deaths due to these diseases could be avoided by dietary manipulations. Dietary intake of plant fibre through meat substituted with this ingredient may reduce risk of major gastrointestinal disorders including inflammatory bowel diseases, constipation, obesity, diabetes and also plasma and LDL cholesterol. Reduction of fat content and replacement of sodium with potassium in meat products may also reduce chances of coronary heart diseases and hypertension to the human. But all meat food products are highly perishable in nature and need refrigeration facilities for their preservation. Indeed, a study was undertaken to develop low fat, low sodium and fibre enriched shelf-stable poultry meat finger chips which can be stored without refrigeration facilities. A total three treatments were assigned in which oat fibre (flour) was incorporated at 2.5, 3.5 and 4.5% for T1, T2 and T3 respectively. The treated samples also contained 7% fat and 0.15 M NaCl+0.08 M KCl (w/w). The control sample contained standardized formulation (fat, 10%; NaCl 0.26 M, w/w). Products were prepared by cold extrusion method following microwave cooking for 3-4 min. Results indicated that treated samples had significantly (p<0.05) higher emulsion stability, cooking yield and protein content but lower emulsion and cooked product pH and fat content. As expected, fibre content was highest in T3 sample. In regards to sensory attributes, T2 sample liked most by the sensory panel members because it was rated maximum scores for appearance and color, texture and flavor attributes. Finally, it was concluded that reduction of fat and sodium levels and addition of oat fibre up to 3.5% could have beneficial effect on quality and acceptability of meat finger chips.

Biography :

Email: biswaslpt@gmail.com