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Development of functional chicken meat balls with the incorporation of cerealfibres and honey

机译：用谷物菲奇和蜂蜜掺入功能鸡肉球的发展

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摘要

The present study was carried out to develop functional chicken meat balls with the incorporation of broken wheat (dalia), honey (1.5%) and 50% replacement of sodium chloride (NaCl) with potassium chloride (KC1) in the emulsion formulation. Two different types of samples were prepared using standard formulation; however additional ingredients in treated sample were included with the replacement of lean meat. All samples were analyzed for various physicochemical, microbiological and sensory quality parameters. 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, water activity (aw), moisture and fat contents. In regards to sensory attributes, treated products were better than control. Treated samples were exhibited significantly higher scores for appearance and colour, texture and overall acceptability attributes. Textural profile analysis indicated that treated balls had significantlyhigher hardness, chewiness and gumminess but lower springiness and cohesiveness values than control. Lovibond tintometer colour value did not differ significantly (P>0.05) in between treatment and control group. Lipid oxidation products like TBARS valueand peroxide value were significantly higher in control chicken meat balls. Standard plate count (SPC) was nearly similar in both the products. Finally, it may be concluded that reduction of fat level, partial replacement of NaCl, addition of fibre andhoney have positive impact on product quality besides improving nutritional value of developed chicken meat balls.
机译：本研究进行了用乳液配方中掺入破碎的小麦（DALA），蜂蜜（1.5％）和50％氯化钠（KC1）的氯化钠（KC1）的氯化钠（NaCl）掺入函数鸡肉球。使用标准配方制备两种不同类型的样品;然而，在更换瘦肉中包括处理过的样品中的其他成分。针对各种物理化学，微生物和感觉质量参数分析所有样品。结果表明，处理的样品具有显着（P <0.05）乳液稳定性，烹饪产量和蛋白质含量，但乳液和煮熟的产物pH，水活性（AW），水分和脂肪含量。关于感官属性，处理的产品比控制更好。对于外观和颜色，纹理和整体可接受性的特征显着提高了处理的样品。质地概况分析表明，处理的球具有明显高的硬度，咀嚼性和粘性，但比控制更低的弹性和凝聚力。在治疗和对照组之间，Lovibond Tintometer颜色值没有显着差异（p> 0.05）。脂质氧化产物如TBARS估值的过氧化物值在对照鸡肉球中显着高。标准板数（SPC）在产品中几乎相似。最后，可以得出结论，减少脂肪水平，部分替代NaCl，添加纤维纤维并对产品质量产生积极影响，除了提高发达的鸡肉球的营养价值。

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  • 来源
    《Indian Journal of Poultry Science》 |2016年第2期|共5页
  • 作者

    A.K. BISWAS; M.K. CHATLI; J. SAHOO;

  • 作者单位

    Department of Livestock Products Technology College of Veterinary Science GADVASU Ludhiana-141004 (Punjab);

    Department of Livestock Products Technology College of Veterinary Science GADVASU Ludhiana-141004 (Punjab);

    Department of Livestock Products Technology College of Veterinary Science GADVASU Ludhiana-141004 (Punjab);

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 家禽;
  • 关键词

    Chicken balls; Dalia; Functional foods; Honey;

    机译：鸡球;Dalia;功能性食物;蜂蜜;

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