Effect of black bean (vigna mungo)‎ on the quality characteristics of chicken patties from spent hens

Abstract EN

The study was aimed at optimizing the basic formulation and processing conditions for the preparation of chicken patties from spent hens meat by oven roasting method of cooking and their extension with hydrated black bean paste (1 : 1 w/w) replacing the lean meat.

Three levels of black bean namely 10, 15 and 20 percent were used as extender replacing lean meat in the preparation of chicken patties from spent hens meat.

The chicken patties formulated without any black bean paste served as control and were compared with patties extended with different levels of black bean.

Both control as well as extended chicken patties were aerobically packaged in low density polyethylene (LDPE) pouches and were analyzed at a regular interval of 0, 7, 14 and 21 days for various physico-chemical, proximate, microbiological and sensory properties during refrigerated storage at 4±10C.

A significant (P<0.05) and gradual decrease in almost all the quality attributes and sensory scores was observed, but were well within the limits of acceptability.

Sensory scores and physico-chemical properties indicated that 10 percent black bean paste was optimum extension level for the formulation of extended chicken patties from spent hens meat by oven roasting method of cooking.