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Page No. : 21-26

ABSTRACT

Quality of chicken patties incorporated with 3% of different binders viz., whey protein concentrate (WPC), skim milk powder (SMP), ragi flour along with control was assessed at an interval of 5 days during refrigerated storage (4±1°C). Significant (P<0.05) influence of added binders as well as storage period was observed on pH, moisture, protein, fat content and standard plate count (SPC). Scores of all the sensory attributes for chicken patties except appearance decreased significantly (P<0.05) throughout the storage period after 5th day of storage. Similarly, all the treatments significantly (P<0.05) affected all the sensory scores except appearance. WPC treated chicken patties recorded optimum scores for all the sensory attributes during the entire storage period. All the treated chicken patties as well as control were acceptable for 20 days at 4±1°C temperature of storage.

Keywords: Binders, chicken patties, shelf life