Effect of dried eggs on the quality of chicken patties from spent hen meat and byproducts*

To find the optimum level of incorporation of dried albumen (DA), dried yolk (DY) or whole egg powder (WEP) in the chicken patties made from broiler spent hen meat and edible byproducts (skin, heart and gizzard), each dehydrated egg product was added separately at three levels (1%, 2% and 3%) to the basic patties formulation. DA significantly enhanced the emulsion stability (ES), product yield and reduced the product shrinkage with highest positive effect on the sensory scores for flavour, juiciness and texture at 1% level of incorporation. Hence, it was found to be optimum. DY markedly improved the ES, product yield and sensory scores at 1% level of incorporation. But at 2 and 3% level of incorporation, it had a significant adverse effect on ES, product yield, product shrinkage and sensory scores. Hence, the addition of DY at 1% level was found to be optimum. Although addition of WEP upto 2% appeared to have positive effect on ES, product yield or shear force value but organoleptically, 1% level of incorporation was found to be optimum.