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Page No. : 19-23

ABSTRACT

Physico-chemical, sensory and microbial qualities of textured soybased chicken momo was assessed in the present study. Chicken meat (g/100g) was used at the levels of 60% (T1), 50% (T2) and 40% (T3), while textured soy protein (TSP) was incorporated as 0, 10 and 20% g/100g for T1, T2 and T3, respectively for preparation of chicken momo. Upon storage at 4±1˚C, chicken momos were analyzed at the interval of 3 days for storage stability. The moisture and fat contents exhibited the decreasing trend, while as the storage period advanced. The mean fat content during storage was 13.03±0.65, 12.37±0.54, and 10.44±0.54, respectively for T1, T2 and T3which exhibited a gradual decrease with the advancement of the storage period. The mean protein content was 15.32±0.65, 25.32±0.50, and 30.85±0.85, respectively for T1, T2, and T3 which also exhibited a gradual increase with the advancement of the storage period. Amongst the physico-chemical indices, pH values exhibited decreasing trend, tyrosine values exhibited gradual increase and the TBARS values exhibited an increasing trend as the storage period advanced. Average TVC values were 1.49±0.18, 1.02±0.33, and 0.92±0.28 for T1, T2 and T3 log cfu/g, respectively during the storage period which exhibited decreasing trend with advancement of storage. Chicken momo prepared with the addition of 10% and 20% TSP in chicken emulsion did not aff ect the sensory, physico-chemical and microbial qualities.
Keywords: Chicken momo, storage, textured soy protein