The effect of storage period on proximate composition and sensory characteristics of functional poultry meat finger sticks

Functional meat products are getting world wide acceptance now-a-days. Poultry meat based functional product, functional poultry meat finger stick was developed with incorporation of oat flour and corn flour. The product was prepared following a standardized procedure and stored at 37±2°C for 60 days. Proximate components and sensory attributes were analyzed during the storage period. Average values observed for control product were moisture-7.23%, crude protein-58.51%, crude fat-24.59%, crude fiber-1.37% and total ash-8.31% on 0^th day. For the treatment, it was 7.80% (moisture), 51.67% (crude protein), 24.12% (crude fat), 7.83% (crude fiber) and 10.58% (total ash). No significant variation could be observed in proximate values during storage period (P>0.05). Sensory parameters studied were indicating that treatment product was more acceptable to sensory panelists than the control and treatment was ranked very good throughout the storage period. Meat products do not need cold chain for storage and transportation may open new window to the snack food market in developing and under developed countries.