Effect of enrobing with bengal gram and corn flour based batter on the quality characteristics of refrigerated stored spent hen meat patties

An investigation was conducted to assess the effect of enrobing with bengal gram flour, com flour, carboxy methyl cellulose (CMC) and sodium alginate (SA) with or without preservatives (nisin, tocopherol) on physico-chemical, organoleptic and microbiological quality of refrigerated stored spent hen meat patties prepared by steaming, battering and deep fat frying. Storage resulted in a significant decrease in moisture content in all the treatments but relative moisture loss was maximum in control. There was a significant increase in pH and TBA value in all the treatments during storage but the increase in TBA values was less in coated patties during storage. Addition of tocopherol reduced the oxidative rancidity in both treated GF and CF patties. Coatings maintained the sensory attributes of patties during storage and products were very much acceptable upto the end of 15^th day. Nisin present in treated patties reduced microbial growth slightly during storage. Enrobed patties were microbiologically and organoleptically acceptable upto 15^th day of storage at 4±1°C.