Studies on the development and storage stability of chicken chips

Efforts were made to develop chips utilizing meat from spent hen. Four formulations viz. I, II, III and IV were made containing chicken meat at 95, 85, 80 and 75 percent (WIW) respectively. Flours were incorporated in formulations II, III and IV replacing meat. After adding common salt, condiments, spices and preservatives, the mix was blended, extruded in chip fonn and deep fat fried. These chips were subjected to physico-chemical, microbiological and sensory evaluation. Cooking yield of chips in formulation I was significantly lower (P<0.05) than all other formulations whereas moisture and crude protein contents in formulation I were significantly higher (P<0.05) as compared to other formulations. Upon sensory evaluation, no significant differences (p>0.05) were observed in the colour and appearance as well as meat flavour intensity of chicken chips in all the formulations. However, formulation IV was significantly (p>0.05) better with regard to crispiness and overall acceptability. The best product based on sensory evaluation (formulation IV) was packaged under nitrogen atmosphere in laminate pouches (aluminium/LDPE) and kept at ambient temperature to assess its shelflife. Chemical, microbiological and sensory evaluations were done at 2-week interval upto 12 weeks. During the storage period, total aerobic count and yeast and mould counts remained well below the pennissible limits and TBA value was also far below the threshold value for sensory detection. Sensory scores for various attributes showed a progressive but slow decrease during the entire period of storage. However, sensory ratings of colour and appearance, meat flavour intensity and overall acceptability did not decrease significantly (P>0.05) from 2-week onwards and tlle product rating still remained between good to very good.