Development and quality evaluation of dehydrated meat rings from meat of poultry and fish

The present study was conducted to develop a dehydrated type, ready to cook (RTC) shelf stable product of ring shape from meat of poultry and fish. Deboned and fiber free minced meat from freshly slaughtered animals was used. A suitable formulation was standardized containing 90% minced meat along with various extenders. The formulated and standardized poultry meat ring was taken as control and rings from fish meat as treatment and were studied for various physico-chemical and sensory characteristics. The pH and product yield (%) were 6.1±0.19, 93.5±0.87; 5.66± 0.19, 86.66±0.83, respectively for poultry and fish meat incorporated products. The moisture, protein and fat percent were estimated as 8.63±0.32, 49.5±0.55, 14.5±0.57 for poultry and 12.56±0.30, 47.7±0.54, 15.0±0.53 for fish meat rings, respectively. The protein content was significantly (P<0.05) higher in poultry meat ring, where as the moisture content was significantly (P<0.05) higher in fish meat ring. In case of sensory scores, the overall acceptability of poultry meat ring was found to be significantly (P<0.05) higher than fish meat rings. Total plate count (TPC), yeast and mould count and coliform count were evaluated on 0, 15^th, 30^th and 45^th day of storage result shows that meat rings retained good to very good acceptability even up to 45 days under ambient storage at 30±2°C. Preparation of dried and rehydrated, ready to cook shelf stable meat rings of these species could be a novel approach for economic utilization of spent animal meat and development of innovative types of meat products.