Influence of binders and refrigerated storage on the quality of chicken meat loaves

Chicken meat loves were processed by replacing meat with 20% of Bengal gram flour (BGGF) and 20% Black gram flour (BGLF) and evaluated for quality upto 12 days of refrigerated storage(6±1°C). Addition of above binders has resulted in significant (P<0.01) reduction in cooking losses, extractrelease value (ERV) values and higher emulsion stability and pH of loaves, while the thiobarbituric acid (TBA) values werehigher in 20% added BGGF. Further,the addition of both binders in loaves have significantly (P<0.01) increased the moisture, crude protein and the scores for colour, flavour tenderness and overall acceptability throughout the periods of 12 days of storage. Refrigeration (6±l°C) for 12 days resulted in significant (P<0.01) and gradual decrease in all the quality attributes and sensory scores, but were well within the limits of acceptability. Extended formulations gave superior (P<0.01) sensory scores than the controls during storage.