Effect of Binders and Pre-cooking Meat on Quality of Chicken Loaves

Extension of chicken meat loaves with Bengalgram and blackgram flour each at 20% level resulted in significantly (P less than or equal 0.01) lowered percent cooking loss, lesser ERV values and higher emulsion stability and pH. Chicken loaves prepared containing cooked meat, recorded significantly lesser cooking loss and ERV values and higher, emulsion stability, TBA and pH than those of raw chicken loaves. Addition of the above binders at 20% level in chicken loaves resulted in significantly (P less than or equal 0.01) higher moisture and crude proteins and lesser ether extractives than those of the control samples. Cooked meat chicken loaves recorded significantly lesser moisture and higher crude proteins and ether extractives than those of raw chicken meat loaves. Organoleptic scores for colour, flavour, tenderness and overall acceptability were significantly (P less than or equal 0.01) higher in the chicken loaves added with 20% blackgram flour, followed by those added with 20% blackgram flour. Chicken loaves added with 20% blackgram flour (P less than or equal 0.01) scored superior mean juiciness scores than the rest of the formulations. Cooked meat chicken loaves got significantly superior colour, tenderness and overall acceptability scores, while raw chicken loaves got significantly higher flavour scores.