Studies on development of low sodium chicken strips

Abstract

A process for rehydratable shelf stable low sodium chicken strips (LSCS) from spent hen meat to use in soups, curries, stews etc. was developed. On the basis of preliminary trials of various salt replacers and their effects on physio-chemical attributes three treatments were finalised, viz ., spent hen meat strips treated with NaCl and KCl in 50:50 (T 1 ), spent hen meat strips treated with NaCl and MgCl 2 in 60: 40 (T 2 ), spent hen meat strips treated with NaCl and CaCl 2 in 70: 30 (T 3 ), were compared with spent hen meat strips treated with NaCl 100 per cent as control to check the influence of these treatments on sensory attributes. The LSCS were analyzed for proximate composition and sodium on 0 th day, change in pH, water activity, tyrosine value and TBARS value as well as microbial parameters during storage at ambient temperature were also performed at 10 days interval for total period of 30 days. All the treated and control exhibited similar amount of protein (79.49-81.83 %) and fat (3.36-3.83 %). A progressive increased was noticed during storage study in the water activity, pH, TBARS value, tyrosine value and total plate count with advancement of storage period. In sensory aspects, LSCS treated with NaCl: KCl (T 1 ) was significantly (P<0.01) superior over the other two treatments when compare with control. Low sodium chicken strips (LSCS) could be successfully manufactured by replacing 50 per cent NaCl with KCl.