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Effect of refrigerated storage on the quality characteristics of microwave cooked chicken seekh kababs extended with different non-meat proteins

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Abstract

Storage quality of chicken seekh kababs extended with different legumes at optimum level viz. 15% cowpea, 15% green gram and 10% black bean were assessed in terms of physico-chemical, proximate, microbiological and sensory properties under aerobic packaging conditions at refrigeration temperature (4 ± 1°C). The chicken seekh kababs were prepared from spent hens meat by low power microwave method and extended with optimum level of different legume (hydrated 1:1 w/w) pastes replacing lean meat in the formulation. The chicken seekh kababs formulated without any extender served as control and were compared with extended chicken seekh kababs. The kababs were aerobically packaged in low density polyethylene (LDPE) pouches and were analyzed at a regular interval of 0, 7, 14 and 21 days during refrigerated storage at 4 ± 1°C. The results indicated a significant (p < 0.05) decrease in moisture content of the kababs whereas the fat and ash content increased significantly (p < 0.05) over the period of storage. Protein percentage showed a non-significant (p > 0.05) increase and almost all the sensory attributes showed a declining trend with advancement of storage. Total plate count and psychrophillic count also increased significantly (p < 0.05) whereas coliforms were not detected throughout the period of storage. The products were acceptable throughout the storage period.

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Authors and Affiliations

  1. Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R. S. Pura, Jammu, Jammu and Kashmir, India, 181 102

    Zuhaib Fayaz Bhat

  2. Division of Livestock Products Technology, DUVASU, Mathura, U.P., India

    Vikas Pathak

  3. Division of Biotechnology, University of Kashmir, Hazratbal, Srinagar, J&K, India, 190006

    Hina Fayaz

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  1. Zuhaib Fayaz Bhat
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  2. Vikas Pathak
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  3. Hina Fayaz
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Correspondence to Zuhaib Fayaz Bhat.

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Bhat, Z.F., Pathak, V. & Fayaz, H. Effect of refrigerated storage on the quality characteristics of microwave cooked chicken seekh kababs extended with different non-meat proteins. J Food Sci Technol 50, 926–933 (2013). https://doi.org/10.1007/s13197-011-0410-4

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  • DOI: https://doi.org/10.1007/s13197-011-0410-4

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