Development of calcium enriched chicken meat rolls

Calcium lactate (1.5, 2 and 2.5%), calcium chloride (0.75, 1 and 1.25%) and calcium gluconate (2.3, 3.45 and 4.3%) were used to find out their suitability in development of calcium enriched chicken meat rolls based upon sensory evaluation. Physico-chemical properties and shelf life of selected products were also assessed. The sensory scores of calcium enriched chicken meat rolls treated with 2% calcium lactate, 1% calcium chloride and 3.45% calcium gluconate were comparable with control. Further addition of calcium sources in the products significantly decreased the sensory attributes. There was a significant increase in ash content of meat rolls on incorporation of calcium salts. Moisture content of meat rolls significantly reduced only in calcium lactate added rolls. Shear press value increased in all the treatments. Calcium lactate resulted in decline of pH and cooking yield of the products. Calcium lactate (2%) and calcium gluconate (3.45%) treatments provided much higher calcium ion than calcium chloride (1%). It is concluded that chicken meat rolls enriched with 2% calcium lactate or 3.45% calcium gluconate can meet 25% of Recommended Dietary Allowance (RDA) of calcium with out affecting the quality of the product. Shelf life of calcium lactate (2%) treated chicken meat rolls was 15 days at 5±10C where as other samples spoiled.