Effect of black bean (Vigna mungo) on the quality characteristics of oven-roasted chicken seekh kababs

Abstract

The study was aimed at optimizing the basic formulation and processing conditions for the preparation of chicken seekh kababs from spent hens meat by oven roasting method of cooking and their extension with black bean paste (hydrated 1:1 w/w). Three levels of black bean paste viz. 10, 15 and 20% were used as extender replacing lean meat in the formulation. The chicken seekh kababs formulated without black bean served as control and were compared with kababs extended with different levels of black bean for various physicochemical and sensory properties. pH, emulsion stability and cooking yield increased significantly (P < 0.05) with increase in the extension level with highest value for the kababsextended with 20% black bean. All the proximate parameters that is, moisture, protein and fat percent except ash content decreased significantly (P < 0.05) with the increasing extension level for both raw as well as cooked kababs. Scores for all the sensory parameters except for appearance decreased significantly (P < 0.05) with increase in the level of extension. All the sensory parameters of the kababs extended with 10% black bean were comparable with control. Sensory scores and physicochemical properties indicated that 10% black bean paste was optimum extension level for the formulation of extended chicken seekh kababs. Key words: Seekh kababs, vanaraja, black bean, oven-roasting, quality parameters