Journal of Meat Science
Year : 2011, Volume : 7, Issue : 1
First page : ( 56) Last page : ( 59)
Print ISSN : 0975-5209. Online ISSN : 2581-6616.

Preparation of Low Fat Restructured Chicken Slice Utilizing Gizzard

Mandal P. K.*, Sudheer K., Pal U. K., Das C. D., Rao V. Kesava

Department of Livestock Products Technology, Rajiv Gandhi College of Veterinary and Animal Sciences Kurumbapet, Puducherry-605 009

*Corresponding author: e-mail: mandalpkm@gmail.com

Online published on 24 October, 2018.

Abstract

This work was planned to develop a low fat restructured chicken block incorporating gizzard by replacing lean. The standardized recipe for the product contained deboned meat 100% with salt 2%, sugar 1%, phosphates 0.4%, nitrite 150ppm and water 10%. Different levels (30, 40 and 50%) of gizzard were incorporated replacing lean over the standard recipe. Incorporation of gizzard did not show any significant change in pH (6.43–6.55) and cooking yield (98.2–894.42%) of the product. Proximate composition viz., moisture (73.44–74.51%), protein (17.06–16.22%), fat (3.38–2.52%) and ash (2.98–2.83%) contents did not differ significantly between the levels of incorporation. The sensory scores on appearance (6.93–6.68), flavor (6.61–6.32), juiciness (6.82–6.46), texture (6.71–6.50) and acceptability (6.64–6.46) did not show any significant changes with incorporation of different levels of gizzard. This indicated that incorporation of gizzard even up to 50% did not have any adverse effect on the product quality. A very low fat restructured chicken product could be developed utilizing gizzard with good acceptability.

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