Development of functional chicken meat balls with the incorporation of cereal fibres and honey

The present study was carried out to develop functional chicken meat balls with the incorporation of broken wheat (dalia), honey (1.5%) and 50% replacement of sodium chloride (NaCl) with potassium chloride (KCl) in the emulsion formulation. Two different types of samples were prepared using standard formulation; however additional ingredients in treated sample were included with the replacement of lean meat. All samples were analyzed for various physicochemical, microbiological and sensory quality parameters. Results indicated that treated samples had significantly (P<0.05) higher emulsion stability, cooking yield and protein content but lower emulsion and cooked product pH, water activity (a_w), moisture and fat contents. In regards to sensory attributes, treated products were better than control. Treated samples were exhibited significantly higher scores for appearance and colour, texture and overall acceptability attributes. Textural profile analysis indicated that treated balls had significantly higher hardness, chewiness and gumminess but lower springiness and cohesiveness values than control. Lovibond tintometer colour value did not differ significantly (P>0.05) in between treatment and control group. Lipid oxidation products like TBARS value and peroxide value were significantly higher in control chicken meat balls. Standard plate count (SPC) was nearly similar in both the products. Finally, it may be concluded that reduction of fat level, partial replacement of NaCl, addition of fibre and honey have positive impact on product quality besides improving nutritional value of developed chicken meat balls.