Effect of soy crumbles on the physico-chemical quality of chicken meat powder during storage at 37±1ºC

Abstract

The present study was conducted to investigate the effect of different levels of soy crumbles on the physico-chemical quality of chicken meat powder. Fresh chicken meat was procured locally and chicken meat powder (CMP) was made with value addition following standard protocol which was used as control for this study. Soy powder (SP) was prepared from the raw soy chunk and standardized to replace CMP by 2.5, 5.0, 7.5 and 10% for making extended CMP. The SP extended chicken meat powder was envisaged for physico-chemical quality on day 0, 5, 10 and 15 of storage. Moisture content of CMP did not show any significant change though the total protein and ash contents were increased significantly (p<0.05) with increasing SP level throughout the study. The percent of ether extract, cholesterol and TBA values in the extended CMP was decreased significantly (p<0.05) towards the end of the experiment. From this study it can be concluded that higher level of SP (10%) was found superior to other levels in order to sustain storage stability without reducing physico-chemical quality of the extended chicken meat powder.