Effect of sorbitol incorporation on quality characteristics of chicken meat spread

Preliminary trails were carried out to standardize the formulation and processing technology for preparation of chicken spread. Chicken spread was incorporated with sorbitol at three different levels 0.5 (SB1), 1.0 (SB2) and 1.5% (SB3) to evaluate its effects on various physico-chemical properties and sensory attributes. There was non-significant difference in pH, protein and fat content between the control and treatments. The cooking yield and moisture content of chicken spread decreased significantly (P<0.05) in SB3. The ash content of SB1, SB2 and SB3 were significantly (P<0.05) higher than the control. The lightness (L) value of SB3 was significantly (P<0.05) higher than control. The redness (a) and yellowness (b) values of SB1, SB2 and SB3 were significantly (P<0.05) lower than control, but no significant difference was observed among treatments. Among the sensory attributes, flavor, saltiness, spreadability and overall acceptability scores of SB3 were significantly (P<0.05) higher than the control. Therefore, SB3-chicken spread incorporated with 1.5% sorbitol was selected as the best treatment.