Optimization of the basic formulation and processing conditions for the preparation of seekh kababs from meat of spent hens

The study was aimed at optimizing the basic formulation and processing conditions for the preparation of chicken seekh kababs from spent hens meat by oven roasting method of cooking. Refined vegetable oil was used as a source of fat in emulsion preparation whereas refined wheat flour was used as binder. Three different levels of incorporation for each were tried. For cooking of seekh kababs also three different internal end point temperatures were tested. The seekh kababs prepared were evaluated for different physico-chemical characteristics i.e. pH, emulsion stability, cooking yield and proximate composition of raw and cooked seekh kababs and sensory attributes. Based on evaluated parameters incorporation of 9% refined vegetable oil out of tried 8, 9 and 10%, and incorporation of 4% refined wheat flour out of tried 2, 4 and 6% were found to be optimum as source of fat and binder respectively in the formulation of seekh kababs from meat of spent hens. The internal end point temperature of 78°C and total cooking time of 12 minutes was adjudged optimum for cooking based on physicochemical and sensory attributes of cooked seekh kababs. Thus, seekh kababs were optimized from spent hens meat by oven roasting method of cooking.