Quality of Chicken Patties Incorporated with Different Milk Proteins

To enhance the quality of patties prepared from spent hen meat and by-products which are tougher and less juicy compared to broiler meat, different milk proteins viz. sodium caseinate (SC), whey protein concentrate (WPC), skim milk powder (SMP) and milk coprecipitates (MCP) at the level of 2, 2, 3 and 15%, respectively were incorporated in the product. All milk proteins except MCP significantly (p<0.01) improved yield, emulsion stability, appearance and colour, flavour, texture and overall acceptability of chicken patties. Product yield and emulsion stability as well as sensory scores for flavour, juiciness and overall acceptability of chicken patties containing 2% WPC were highest among all the products. MCP has improved the texture of the product. Chicken patties from all 4 treatments and control were packaged in low-density polyethylene (LDPE) pouches and were stored at refrigeration temperature (4(plus-minus)1° C). Physico-chemical, microbiological and sensory changes were determined at 0, 10, 20 and 30 days. Although, there was general decrease in all parameters, the products were acceptable up to 20 days. Chicken patties containing 2% WPC showed least changes followed by those containing 2%. SC during storage. Electrophoretic pattern showed proteolysis of meat proteins. Addition of 2% WPC was recommended for improving the quality of chicken patties from spent hen meat and by-products.