Studies were conducted to develop a convenient, value-added egg roll using scrambled egg with chicken meat emulsion fillings at 70+30, 80+20 or 90+10% levels respectively and were analysed for physico-chemical, microbiological and sensory quality attributes. Storage (5±1°C) quality characteristics of most acceptable egg roll was also examined under vacuum and aerobic packaging. No significant (p<0.05) differences were found between fonnulation groups for % cooking yield, moisture, total protein and ether extractable lipid contents, although moisture content increased and total protein decreased with increase of scrambled egg and decreased levels of chicken meat emulsion in the filling formulations. All treatments showed low aerobic counts (log 1.78 to 1.9/g) and very few colonies of yeast and moulds with complete absence of colifonns and staphylococci. Organoleptically, the egg rolls containing 80% scrambled egg with 20% chicken meat emulsion were rated best in flavour and texture and highest overall acceptability ratings. Storage studies indicate significant (p<0.05) increase in TBA values and aerobic counts and decrease in sensory quality with storage time. However, vacuum packaged rolls showed slower rate of lipid oxidation and lower aerobic counts and had a refrigerated (5±1°C) shelf-life of 8 days as against only 6 days for air packed samples.
Egg roll, fonnulation, shelf-life, vacuum packaging
