Development and Quality Evaluation of Spent Hen Meat Spread Incorporated with Rice Starch

Ashlesha Ranade; Om Prakash Malav; Nitin Mehta; Rajesh V. Wagh; J. S. Hundal

Authors

Ashlesha Ranade Department of Livestock Products Technology, Apollo College of Veterinary Medicine, Jaipur, RAJUVAS, Rajasthan, India
Om Prakash Malav Department of Livestock Products Technology, College of Veterinary Science, Rampura Phul, GADVASU, Ludhiana, Punjab, India https://orcid.org/0000-0002-4732-8383
Nitin Mehta Department of Livestock Products Technology, College of Veterinary Science, GADVASU, Ludhiana, Punjab, India https://orcid.org/0000-0002-8856-9490
Rajesh V. Wagh Department of Livestock Products Technology, College of Veterinary Science, GADVASU, Ludhiana, Punjab, India
J. S. Hundal Department of Animal Nutrition, College of Veterinary Science, GADVASU, Ludhiana, Punjab, India https://orcid.org/0000-0003-2614-4865

Keywords:

Acceptability, instrumental colour, proximate, starch, sensory quality

Abstract

After substituting the chicken meat in the recipe for the spent hen meat spread, three different amounts of rice starch -3%, 5%, and 7% were added. The product with a 3% level of rice starch received the lowest ratings for the majority of the sensory parameters, whereas the product with a 5% level of rice starch obtained the greatest scores for every sensory parameter. The inclusion of rice starch resulted in a considerable decrease (P<0.05) in the redness (a*) and yellowness (b*) values of the spent hen meat spread, while it considerably increased (P<0.05) in the lightness values. When rice starch was added, the pH of the treated spent hen meat spread showed a significantly (p<0.05) falling trend. As the amount of rice starch was increased, there was an upward trend in both cooking yield and moisture content. When comparing treated items to control products, lower protein and fat values were noted. Rice starch at a level of 5% was shown to be the most effective way to prepare high-quality leftover hen meat spread based on an analysis of sensory characteristics, instrumental color profile, physicochemical qualities, and proximate composition.

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