Quality characteristics of enrobed egg as influenced by formulation and storage

Five blends of enrobing mixture were formulated to prepare enrobed eggs, which contained 60 (I), 65(II), 62.5(III), 60 (IV) and 60% (V.) minced chicken meat with 0, 5, 7.5, 10 and 15% texturized soy flour (TSF) and 15, 5, 5 and 0% bread crumbs respectively. among other ingredients. All blends were analysed for physico-chemical, microbiological and sensory quality and the shelf-life of most acceptable blend was detenllined at 4±1°C. Cooking yield and pH were significantly higher in TSF added groups than control. All blends showed low aerobic plate counts (log 2.54–2.82/g) with few colonies of yeast and moulds, whereas staphylococci and Coliforms were completely absent. All TSF added blends exhibited higher texture and overall acceptability scores than control. however the blend containing 7.5% TSF (III) was liked most by the panelists. Shelf-life studies of most acceptable blend at 4±I°C indicated increase in TBA values after day 4. but no rancid flavour was detected by taste panel members evenafter 12 days of storage. Aerobic plate counts showed little but significant increase only on day 12 with no appreciable increase in yeast and mould counts, while staphylococci and Coliforms were not seen in any sample. Although flavour and overall acceptability ratings decreased significantly on day 8 and 10 respectively, yet the product remained acceptable up to 12 days at 4°C.