Division of Livestock Products Technology, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, R.S. Pura - 181 102 (J&K)
*Corresponding author: E.mail - pathakvet@gmail.com
The study was aimed at optimizing the extension level of chicken patties containing porridge flour as extender. The porridge flour at three levels viz. 5, 10 and 15 percent was used as extender replacing lean meat in the preparation of chicken patties. The extended patties were evaluated for various physico-chemical, sensory and microbiological properties and were compared with the control containing no porridge flour. Sensory scores indicated that chicken patties containing 10 percent porridge flour was optimum extension level for the formulation of extended chicken patties. Refrigerated (4 ± 1°C) storage in LDPE for 14 days resulted in significant (P<0.05) and gradual decrease in all the quality attributes and sensory scores, but were well within the limits of acceptability.
Patties, porridge flour, chicken, physicochemical properties, sensory evaluation
