Physico-chemical and sensory characteristics of functional poultry meat sticks

The aim of this study was to find out the effect of different levels of oat flour (Avena sativa) and corn flour (Zea mays) on the physico-chemical and sensory qualities of poultry meat sticks. Control product contained a standardized formulation (turkey meat, spent hen meat, rice flour, condiments, spice mix, vegetable oil, salt, sodium bicarbonate, STPP and MSG). Eight treatments were prepared using the same ingredients as that of control along with different combinations of oat flour and corn flour by partially replacing meat. The emulsion thus obtained was cooked in microwave oven for 3 minutes to get crispy meat sticks. All the samples were analyzed for physico-chemical parameters like emulsion pH, product pH, water absorption index (WAI), water solubility index (WSI), emulsion stability, cooking yield and proximate composition. Sensory parameters were analyzed based on 8-point descriptive scale. A significant increase (P <0.05) was observed among different treated products in emulsion pH, product pH and cooking yield than the control, whereas WAI and WSI were reduced. Moisture and crude protein were higher in control but fat, crude fiber and total ash were higher for treatment. Crude fiber content of treated products increased significantly than the control. Based on sensory scores it has been found that incorporation of 10% corn flour and 5% oat flour was having better acceptability than other treated products.