Development and characterization of shelf-stable spent hen meat bhujia

This study was planned to improve the nutritional quality, storage stability and acceptability of traditional bhujia by incorporating spent hen meat powder in formulation to supplement high quality protein to consumers. Preliminary trials were conducted to standardize gram (Cicer arietinum) and wheat flour based control (C) and chicken powder incorporated treatment (T) formulations and processing conditions. Garlic powder (1%) was added in T formulation as source of antioxidant. Bhujia (both C & T) were analyzed for its physico-chemical, sensory and storage (for 45 days) properties. Cooking yield of T was recorded as 82.55% in compare to 81.06% for C. Moisture percentage was less than 10% in both the products. The protein and fat percentage was found significantly higher (P<0.05) in T (36.49%) and in C (37.89%) respectively. A comparable water activity (a_w) recorded in both the product. Sensory attributes viz., texture, meat flavor intensity and overall acceptability scores were significantly higher (P<0.05) in T as compared to C. Aerobically packed bhujia stored at ambient temperature for 45 days and studied at 15 days interval for moisture, pH, TBARS and Total plate count, coliform and Yeast and mold count. TBARS value was under acceptable level at the end of storage period. On the basis of quality characteristics it was adjudged that chicken powder could be successfully incorporated in traditional bhujia to improve nutritional quality and acceptability of it. It was also found that the bhujia was suitable to be aerobically stored at ambient for 45 days without deteriorating its quality and acceptability.