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Evaluation of quality characteristics of restructured spent hen meat blocks incorporated with oat meal

机译：重组燕麦粉与废鸡块的质量特性评估

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Purpose - This study aims to evaluate the effect of oat meal on the quality characteristics of restructured spent hen meat blocks. Spent hen meat is considered as poor because of comparatively higher toughness and less juiciness.Design/methodology/approach - Oat meal (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8 per cent by replacing the lean meat in prestandardized restructured spent hen meat blocks formulation and assessed for physico-chemical and sensory quality.Findings - The product yield and pH of restructured spent hen meat blocks (RSHMB) were significantly higher at 8 per cent oat meal as compared to control. Shear force values of RSHMB with various levels of oat meal incorporation were significantly lowerthan control. There were no significant differences in the general appearance, texture, binding, juiciness and overall acceptability scores of RSHMB with different levels of oat meal and control. However, there was a marginal increase in binding and juiciness of RSHMB with increase in the level of oat meal. The optimum incorporation level of oat meal in RSHMB was adjudged as 8 per cent, which also resulted in reduction of production cost by Rs. 14.4/kg as compared to control.Research limitations/implications - The trials can be further carried to evaluate the storage stability of developed RSHMB.Originality/value - The paper has demonstrated potential of oat meal as an extender in the development of RSHMB, which also reduced the cost of production.
机译：目的-本研究旨在评估燕麦粉对改组的废母鸡肉块质量特性的影响。废母鸡肉被认为较差，因为它具有较高的韧性和较少的多汁性。设计/方法/方法-燕麦粉（水合1：1，w / w）的含量为4％，6％和8％。预标准化的重组母鸡块配方中的瘦肉，并对其理化和感官质量进行了评估。发现-与对照组相比，重组母鸡块（RSHMB）的产品产量和pH值显着高于8％。掺入各种燕麦粉的RSHMB的剪切力值明显低于对照组。燕麦粉和对照水平不同时，RSHMB的总体外观，质地，结合力，多汁性和总体可接受性得分无显着差异。但是，随着燕麦粉水平的增加，RSHMB的结合力和多汁性略有增加。 RSHMB中燕麦粉的最佳掺入量被确定为8％，这也导致生产成本降低了Rs。研究结果/意义-可以进一步进行试验以评估已开发的RSHMB的储存稳定性。原始数据/价值-本文证明了燕麦粉在RSHMB研发中作为补充剂的潜力。也降低了生产成本。

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