Influence of knolkhol on quality characteristics of chicken meat balls

Abstract

Poultry meat is a major source of high biological value protein. The incorporation of fiber in meat helps to enhance its nutritive value with added health benefits that demonstrates a relationship between a diet containing an excess of energy- dense food rich in fats and sugar and the emergence of a range of chronic disease and several others. While studying the effect of fiber incorporation on the functional parameters it was observed that cooking yield (%) and emulsion stability (%) significantly decreased and the values were 91.94 % and 91.13 % in control and 87.28 % and 87.01 % in case of T7 (18% KnolKhol powder). The physico chemical analysis revealed that with addition of Knolkhol powder (3%) level, the pH decreased from 6.31 to 6.26, TBARS from 0.39 to 0.33 (mg malonaldehyde /Kg), ash content from 2.60 to 2.52 % crude protein 17.15 to 17.10 %, whereas moisture increased from 66.06 to 67.11 %, crude fiber from 0.58 to 0.65 %. Coliform were not evident in the stored samples up to 30 days of storage, however psychrophyll count was found after 30 days of storage. The total psychrophillic count in control samples was 0.36 (log cfu/g) which increased to 0.81 (log cfu/g) with addition of 25% Sweet Corn paste.