Effect of fish protein hydrolysate and MAP on the quality characteristics and stability of chicken cutlet

Abstract

Fish protein hydrolysate (FPH) was incorporated in chicken cutlet to study the effect on quality aspects and storage stability of chicken cutlet. The experiment was conducted in 4 lots of various percentage of FPH on chicken meat at 0 per cent , 5 per cent , 10 per cent and 15 per cent, respectively. Cooking parameters of chicken which included cooking yield and cooking loss was studied. It was observed that with 15 per cent FPH on chicken gave a better cooking yield of 63.64 plus or minus 0.08 and a lower cooking loss of 36.55 plus or minus 0.53 with respect to that of control. Based on the cooking properties, 15 per cent FPH was used for the formulation of chicken cutlet with various binder and chicken combination for the optimization of the blend. It was found that a combination of 70 per cent chicken and 30 per cent binder exhibited low oil uptake, minimum shrinkage, optimum pH, and Over Acceptability during sensory evaluation. Finally the optimised combination of 70 colon 30 was used to prepare the chicken cutlet and analysed for the storage stability by subjecting to MAP and normal packaging at 2 degree celsius. It was observed that the oxidative parameters such as PV and TBARS was lower for the samples which was given MAP than the samples stored under normal packaging. Overall acceptability also scored highest for the samples which was given MAP. Hence, it can be concluded that FPH exerts a positive impact on storage stability and quality parameters of chicken cutlet. This study indicates the potential use of FPH as an additive to enhance cooking yield, improve the frying characteristics and oxidative stability of meat based system and deep fat fried products.