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Page No. : 45-51

ABSTRACT

Chicken snacks were prepared by utilizing spent hen meat (50%), sodium caseinate and rice flour, spice mix, condiments, common salt, phosphate and baking powder. The control snacks were prepared in a similar manner except that spent hen meat was substituted by equal quantity of rice flour. Chicken snack and control were packaged aerobically in laminated (polyethylene/aluminium foil) pouches (size 25X20 cm), stored at 30±20C and analysed for physico- chemical, microbiological and sensory characteristics at a regular interval of 0, 6, 12, 18, 24 and 30 days. Both chicken snacks and control indicated highly significant (P<0.01) effect of treatment on contents of fat, protein, ash, thiobarbituric acid (TBA) value, total plate count (TPC), yeast and mould counts (YMC), colour and appearance, flavour, texture, crispness, after taste and overall palatability. Days of storage revealed noticeable effect on shear force value, TPC, enterobacteriacae count (EC), colour and appearance, flavour and crispness of the products. Moreover, aftertaste and overall acceptability of the product were significantly (P<0.05) influenced by days of storage. During storage, not much change in the contents of different constituents, microbiological parameters and sensory profile was noticed up to 30 days.

Keywords: Chicken snack, rice flour, sodium caseinate, spent hen meat