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ABSTRACT

Three experiments were conducted with three trials under each experiment to evaluate incorporation of (a) cooked chicken meat from deboned spent hen frames (0,5,10% level) (b) skin, gizzard and heart (SGH) mince (0,5,10% level) and (c) soya mince (5%) and black gram paste (5%) in mutton nuggets formulations utilizing tough meat from spent sheep and chicken fat and chicken oil as fat source. Emulsion stability, product yield, shear force value and sensory attributes were considered to select optimum level. Products yield and emulsion stability were significantly lower at 10% cooked meat and at 10% SGH. Overall palatability scores were relatively higher at 5% level cooked meat but SGH at both levels of incorporation significantly improved overall palatability scores compared to control. Soya incorporation was found better than black gram based on sensory scores. Storage studies indicated mutton nuggets with 5% cooked meat, 5% SGH and 5% soya or 5% black gram were acceptable upto 20 days at 4°C and microbial counts were within limits.

Keywords: Chicken, mutton nuggets, sensory attributes, shelf life, spent sheep