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Subhasish Biswas, Apurba Chakraborty and Sanjib Sarkar

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Subhasish Biswas, Apurba Chakraborty and Sanjib Sarkar The Journal of Poultry Science, .- : +2*ῌ+20, ,**0 Subhasish Biswas, Apurba Chakraborty and Sanjib Sarkar Department of Animal Products Technology & Marketing, Faculty of Veterinary and Animal Sciences, West Bengal University of Animal & Fishery Sciences -1 Kshudiram Bose Sarani, Kolkata-1** *-1, India A study was being conducted to compare and assess the quality of chicken and duck patties prepared from broiler, spent hen and duck. The meat emulsions were analyzed for pH, moisture, protein, fat, total plate count (TPC), total psychrophilic count (TPSC) and emulsion stability and the cooked patties were analyzed for pH, moisture, protein, fat, cooking yield, total plate count (TPC), total psychrophilic count (TPSC), thiobarbituric acid (TBA) value and sensory qualities such as, appearance, flavour, tenderness, juiciness and overall acceptability. The patties prepared from broiler meat showed significantly highest moisture content, emulsion stability and cooking yield and on the other hand, the fat content was significantly highest in duck patties. The TPC, TPSC, TBA values and sensory qualities of all the patties were within the acceptable level up to +.th day of refrigerated storage. There were no major drawbacks of the patties prepared from spent hen and duck in comparison to those of broilers. Therefore, as the values of the major parameters studied are within the range of standard values, the spent hen and duck meat can also be encouraged for preparing nutritionally sound and acceptable patties. Key words : broiler, duck, patties, quality, spent hen ῌῌῌῌῌῌῌῌῌῌῌῌῌῌῌῌῌῌῌῌῌῌῌ ,**,), they are mainly reared for laying purpose. Introduction After -ῌ. laying years, when the duck meat comes The development of comminuted meat products for human consumption it becomes less juicy, and popularization of unconventional and less tougher, less palatable which are the hidden reasons valued meats like those from duck and spent hen for unacceptance of the duck meat by the consum- need to be emphasized upon as their demand is on ers. Various workers have prepared spent hen meat decline due to increased availability of broilers patties (Roussete et al., +32. ; Hollander et al., (Singh and Verma, ,***). Amongst the various +321 ; Kondaiah and Panda, +33,) and also duck popular value-added meat products, patty is one meat patties (Reddy and Rao, +331), still their which could find increasing popularity in food ser- popularity is low. Therefore, the present study was vice industry, particularly at fast food outlets. The conducted to compare the quality and acceptability meat from the spent hens are sold at a very low price of chicken and duck patties prepared from broiler, in retail market and though ducks occupy second spent hen and duck, in terms of phyico-chemical, place to chicken for the production of eggs in India microbiological and sensory qualities with an inher- with a population of almost ++* million (FAO, ent view towards better utilization of such less Received : April ,2, ,**/, Accepted : October -+, ,**/ Correspondence to : Dr. Subhasish Biswas (Ph. D.) Professor and Head, Department of Animal Products Technology and Marketing F/o : Veterinary and Animal Sciences West Bengal University of Animal And Fishery Sciences (W.B.U.A.F.S) -1, Kshudiram Bose Sarani, Kolkata-1** *-1,W.B.India. TEL : *--ῌ,/1*+/-, E-mail : [email protected] Biswas et al. : Comparison Among the Qualities of the Chicken Broiler, Spent Hen and Duck Patties 181 valued and unconventional meat from spent hen and upside down and cooked at ,**ῐ for +* more duck. minutes so as to attain an internal temperature of 1/ ῍+ῐ which was measured by the probe thermome- Materials and methods ter. After cooling at ambient temperature they were Source of Meat packed in low density polyethylene films for storage Culled white leghorn hens of around 1, weeks of leading to phyico-chemical, microbiological and sen- age and broilers (2 weeks) were procured from the sory quality attributes. experimental farm of the Department of Animal The pH of the raw emulsion and cooked patties Nutrition of West Bengal University of Animal and were measured by a digital pH meter (Century, Fishery Sciences, Kolkata, India and the Indian desi Model : CP.3*+) equipped with a combined glass ducks (-0 weeks) were procured from local market electrode (Trout et al., +33,)on+* g of sample (Shyambazar market, Kolkata, India). The slaugh- homogenized with /* ml of distilled water using tering and dressing were done in the Poultry pro- Ultra-Turrex T,/ tissue homogenizer (Janke and cessing unit of the Department of Animal Products Kenkel, IKA, Labor Tecnik, Germany) for + min. Technology and Marketing, West Bengal University The emulsion stability (ῌ) of meat emulsion and of Animal and Fishery Sciences, Kolkata, India as cooking loss (ῌ) of patties were determined as per per the standard procedure. For each trial, - birds the method of Baliga and Madaiah (+31+). Diame- of each group were taken and such nine trials were ter of the patties were measured at six di#erent done. After dressing, the carcasses were chilled places both before and after cooking using electronic overnight at .῍+ῐ and then deboned manually as digital Vernier Caliper. Product yield was deter- per the method of Sta# and Darrow (+32-). Then mined as percentage by the following formula the meat was kept at freezer (ῌ+2ῐ) until further (Baliga and Madaiah, +31*): use. The meat meant for patties preparation was Product yield (ῌ)῏Weight of the patties after thoroughly screened for removing excess fat, ten- cooking/Weight of the patties before cooking῎+**. dons etc. Proximate Composition Mincing and Preparation of Meat Emulsion The moisture, fat, protein and ash content were The deboned meat was put in room temperature determined gravimetrically using the technique for about one hour and after adequate thawing, recommended by Association of O$cial Analytical meat was weighed, cut into small chunks and placed Chemists (AOAC, +33/). in meat mincer (Stadler limited, Mumbai, India) in TBA-Value +* mm diameter plate and / mm diameter plates The evaluation of TBA value was done by using respectively. The minced meat was then chopped in the TBA test of Witte et al. (+31*) with slight bowl chopper (Stadler limited, Mumbai, India). modification where the slurry was filtered through The mincer and chopper were sterilized using warm a Schleicher and Schuell ashless filter paper (E. water (2,ῐ) for two minutes prior to use. Merck, India, Ltd, Mumbai, India) instead of The recipe for patties included meat (prime and Whatman filter paper No. .,. Evaluations were non-prime cuts) 02./ῌ, fat (skin and visceral or- done at * day, -rd, 1th, +.th and ,+st day of the re- gans) /./ῌ, salt +./ῌ, preservatives *.*1ῌ, sugar frigerated samples. +ῌ, spice -.-ῌ, condiments 2ῌ, soy protein -.-ῌ, Microbiological Analysis whole egg +.-ῌ, baking powder *.*-ῌ, ice cubes The refrigerated samples were used to determine /./ῌ and curd ,ῌ. The emulsion was prepared in the total plate count (TPC) and total psychrophilic the bowl chopper and then was taken for prepara- count (TPSC) as per the method described by tion of patties. APHA (+32.) using standard plate count agar (Hi- Sample Preparation media Laboratories, Mumbai, India, Code. M*3+) Patties (3* mm diameter῎+, mm height) were and were expressed as log+* c.f.u/gm. These were prepared by moulding meat balls weighing 1/ geach studied at * day, -rd, 1th, +.th and ,+st day of the (Kumar et al., ,***). The moulded patties were refrigerated samples. cooked by dry heat cooking. They were first cooked Sensory Evaluation at ,+*ῐ for +/ min. Then the patties were turned The samples were cut into small pieces, oil fried in 182 J. Poult. Sci., .- (,) shallow pan (Pal and Agnihotri, +330) using refined meat of broiler, spent hen and duck, whereas the sunflower oil (Sundrop, Manufactured and packed Table - represents the mean values with standard by Agro. Tech Food (P) Ltd, Jaipur, India) and error of TPC, TPSC and TBA of patties stored at served warm to a panel of +/ semi-trained judges for refrigerated temperature for di#erent storage peri- evaluating the sensory attributes such as, appear- ods, i.e. * day, -rd, 1th, +.th and ,+st day along with ance, juiciness, tenderness, flavour and overall ac- that of emulsion. The sensory qualities of the patties ceptability of the product using a 3 point hedonic at di#erent storage periods are described in Table .. scale (3-extremely desirable, +-extremely poor) pH score card as per the method of Keeton (+32-). It was evident from the results that there were no Statistical Analysis significant di#erences in pH between broiler, spent The data were analysed by statistical method of hen and duck patties. Both in emulsion and cooked one way ANOVA using the SPSSA software package patties, the pH of duck patties were higher than and as per the procedure of Snedecor and Cochran those of chicken patties and this might be due to (+301) and the day wise means of - meat sources variation in glycogen reserves, quantity and quality were compared using the Duncan’s test (Duncan, of the glycolytic enzymes in these two species of +3//)at+ῌ level of significance. Quality and birds (Brahma et al., +32.). At the same time, the sensory parameters were also studied by one way pH of the cooked patties prepared from these three ANOVA to compare the e#ect of meat sources for groups of birds, depicted a higher value than that of each stage of process and storage which was repeat- emulsion which is due to the higher degree of oxida- ed further by the same method of analysis to com- tion along with loss of free acidic groups from the pare the di#erent stages of observations within each meat protein subjected to heat (Lawrie, +332 ; type of meat source.
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