Effect of incorporation of minced broiler skin and whole egg malange on the quality of chicken meat patties

In the present experiment, minced broiler skin (MBS) paste at three different levels (5, 7.5 and 10%) were used to replace both lean meat and fat proportionately in the preparation of chicken patties to study the combined effect of MBS and whole egg malange (WEM) (5%) on the quality of chicken patties. Batter was prepared by hand-mixing the ingredients with minced meat and minced fat and patties were cooked in preheated electrical oven at 180ºC for 30 min to an internal temperature of 80ºC. Increased level of incorporation of minced broiler skin paste significantly (p<0.05) decreased the emulsion stability of the batter, and percentage yield, moisture, protein, ether extract and ash contents of the cooked patties. Incorporation of broiler skin significantly (p<0.05) increased the shrinkage of the product as indicated by the measurement of diameter and thickness. Scores for the sensory attributes at all levels of minced broiler skin paste incorporation in the patties were fair to good (except juiciness = 5.87) which were comparable to control samples. Refrigerated (4±1°C) storage in LDPE for 15 days resulted in significant (p<0.05) and gradual decrease in all the quality attributes (TBA value, Tyrosine value and microbiological) and sensory scores, but were well within the limits of acceptability. It is concluded that good acceptable quality chicken pattiescan beprepared byreplacing lean meat andfat with minced broiler skin paste at 5.0% level.