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首页> 外文期刊>Indian Journal of Poultry Science >Effect of young jackfruit (Artocarpus heterophyllus) pulp on the quality characteristics of restructured chicken meat block
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Effect of young jackfruit (Artocarpus heterophyllus) pulp on the quality characteristics of restructured chicken meat block

机译：菠萝蜜年轻果肉对重组鸡肉块品质特性的影响

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摘要

The aim of this study was to evaluate the effect of young jackfruit pulp (YJP) as an extender on the quality characteristics of restructured chicken meat block (RCMB) prepared with spent hen meat. Three levels of young jackfruit (peeled and pulped) viz., 5, 7.5 and 10 percent were used as extender, replacing lean meat in the prestandardized formulation. The RCMB formulated without young jackfruit pulp served as control and compared with blocks extended with different levels of YJP for various physico-chemical and sensory properties. The pH and cooking yield increased significantly (P<0.05) with increase in the extender level with highest value for the block extended with 10% jackfruit pulp. The moisture, ash and moisture protein ratio increased withthe increasing level of extender, but protein and fat decreased significantly (P<0.05) with increased level. Sensory scores namely general appearance, flavor, binding strength, texture, juiciness and overall acceptability showed some decrease with increasing level of extender. However all the sensory attributes of the meat block extended with 7.5% jackfruit pulp were comparable with control, these indicated that 7.5 percent YJP was optimum for the formulation of extended restructured chicken meat block(RCMB).
机译：这项研究的目的是评估菠萝蜜纸浆（YJP）作为补充剂对用废鸡蛋制备的重组鸡肉块（RCMB）的质量特性的影响。将三种水平的去皮菠萝蜜（去皮和制浆），即5％，7.5％和10％用作增量剂，代替了预先标准化配方中的瘦肉。不使用年轻菠萝蜜果肉配制的RCMB用作对照，并与使用不同YJP水平扩展的块进行比较，以提供各种理化和感官特性。随着增量剂水平的增加，pH和蒸煮产量显着增加（P <0.05），其中以10％菠萝蜜果肉扩展的块的最大值。水分，灰分和水分蛋白质的比例随着增量剂含量的增加而增加，而蛋白质和脂肪含量则随着含量的增加而显着降低（P <0.05）。感官评分，即总体外观，风味，结合强度，质地，多汁性和总体可接受性均随着增量剂含量的增加而降低。然而，用7.5％菠萝蜜果肉延伸的肉块的所有感官属性均与对照相当，这表明7.5％的YJP最适合用于扩展重组鸡肉块（RCMB）的配方。

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