Quality Characteristics of Functional Restructured Spent Hen Meat Slices Developed by Utilizing Different Binders and Extenders

Abstract

The present study was conducted to evaluate the quality characteristics of functional restructured spent hen meat slices developed by utilizing different binders and extenders. Potato, texturized soy protein, whey protein concentrate, oat meal and barley flour were utilized in different combinations to get three different blends viz. A, B and C. These were used to replace the lean meat in pre-standardized formulation of restructured spent hen meat slices (RSHMS). Hardness, gumminess and chewiness of RSHMS with blend C was significantly higher (P < 0.05) than blend A and B. RSHMS with blend C had significantly (P < 0.01) higher dietary fiber, iron, copper, zinc contents and lower cholesterol content as compared to the control. On the basis of above findings, the product with blend C was adjudged as the most acceptable and was adopted as functional restructured spent hen meat slices.