Effect of Different Cooking Methods and Binding Materials on Proximate Composition, Physicochemical and Sensory Quality of Different Emulsion Based Chicken Products

The meat industry is focused on the development of new products with better nutritional properties and acceptable sensory quality by adopting innovative processing and cooking procedures. In this study, the effects of different cooking treatments (moist cooking, dry cooking and deep fat frying) and incorporation of binders (Rice-Oryza sativa and Ragi-Eleusine coracana) on poultry meat were investigated. The proximate composition, physicochemical and sensory acceptance (Colour, flavour, Texture, juiciness and overall acceptability) of the meat cooked using the different treatments were compared. The study revealed that moisture and fat differ significantly (p<0.05) among the different cooking methods. However no significant (p<0.05) changes observed for protein and ash. The pH of cooked products varies significantly (p<0.05) and pH was found to be lower in deep fat fried products. The cooking yield of deep fat fried product was significantly (p<0.05) lower than the dry and moist cooked products. There was no significant (P>0.05) difference in sensory ratings between emulsion based product prepared with different binders and also there was no significant (P>0.05) difference among the different cooking methods. Overall acceptability scores for all the products were more than 6.50 reflecting more than moderate acceptance of all products. The incorporation of rice and ragi as binder increased cooking yield and also gave better sensory ratings. Further, there was no significant (P>0.05) difference in physicochemical quality, proximate composition and sensory rating. Ragi which is known to be rich in iron can be effectively used in place of rice as binder in emulsion based chicken products.