Effect of black bean (Vigna mungo) on the quality characteristics of microwave cooked chicken Seekh kababs

The present study was conducted to evaluate the effect of black bean as extender on the quality characteristics of chicken seekh kababs prepared from spent hens meat by microwave method of cooking. Three levels of black bean paste (hydrated 1:1 w/w) viz. 10, 15 and 20 percent were used as extender replacing lean meat in the formulation. The chicken seekh kababs formulated without black bean paste served as control and were compared with kababs extended with different levels of black bean for various physicochemical and sensory properties. pH, emulsion stability and cooking yield increased significantly (P<0.05) with increase in the extension level with highest value for the kababs extended with 20% black bean. All the proximate parameters i.e. moisture, protein and fat percent except ash content decreased significantly (P<0.05) with the increasing extension level for both raw as well as cooked kababs. Scores for the sensory parameters namely flavour, juiciness, texture and overall acceptability decreased significantly (P<0.05) with increase in the level of extension. All the sensory parameters of the kababs extended with 10% black bean were comparable with control kababs. Thus quality parameters indicated that 10 percent black bean paste was optimum extension level for the formulation of extended chicken seekh kababs.