nuggets prepared from desi spent hen

Aim: An investigation was carried out to prepare nuggets from the relatively tough and fibrous meat of desi spent hen using fermented bamboo shoot as a phytopreservative in order to enhance the physico-chemical, microbiological and keeping quality of the nuggets. Materials and Methods: Lean meat of desi spent hen was minced and blended along with other non-meat ingredients and fermented bamboo shoot @10%. The emulsion was filled in metallic moulds and steam cooked and cut into pieces. Ready-toeat nuggets thus prepared were packed in sterilized LDPE zip bags and stored at 4±1°C up-to 15 days for quality evaluation. Emulsion stability (%), cooking yield (%), a and proximate composition were studied on the day of preparation, while w th estimation of pH, TBA values, microbial load and sensory evaluation were carried out at 5 days interval and up-to 15 day of storage. Results: The emulsion stability (%), cooking yield (%), moisture (%), crude protein (%) and total ash (%) of FBS treated nuggets differed significantly (p<0.01) from the control products. Storage studies revealed significantly lower (p<0.01) pH, TBA value, total plate count, psychrophillic count and counts for yeast and moulds in FBS treated nuggets in comparison to control products. Both control and treated nuggets exhibited gradual loss of panel ratings during the storage period (4±1°C for 15 days), however, nuggets containing fermented bamboo shoot revealed significantly higher (p<0.01) mean sensory scores in terms of flavour, texture, juiciness and overall acceptability. Conclusion: Nuggets with better physico-chemical and shelf life can be prepared with incorporation of fermented bamboo shoot @10% (w/w) to the nugget emulsion.


Introduction
Soidon, Soibum and Soijim in Manipur, Mesu in Sikkim, Rep in Mizoram, Lung-siej/Syrwa in The ever growing demand for meat and meat Meghalaya are traditionally consumed by the people of products and the increasing awareness amongst the their respective states besides other adjoining areas/ consumers regarding various ailments arising from the states of NER [2].Incorporation of FBS imparts a consumption of processed foods of animal origin characteristic typical flavor and tangy taste to meat containing different chemical preservative are one of food products and for which these products are gaining the issues which have been bothering food processors increased popularity over the years.Moreover, for decades.Now-a-days consumer demands meat bamboo shoots have been recognized to possess products which are highly nutritious, microbiologivarious health beneficial properties i.e. antibacterial, cally safe and free from health threatening chemical/ antifungal, antioxidant etc. [3], thereby, opening a new artificial agents [1].Consequence to this, more opportunity to utilize the same in formulation/ emphasis are now being paid to those agents of preparation of functional foods.biological origin which can retain the quality of meat Nugget is a comminuted meat product with better food almost with no side affect and in this context acceptability and can be prepared suitably and fermented bamboo shoot (FBS) has come to the fore economically by using the tough and fibrous meat of front as an effective phytopreservative yet to be spent chicken having a very little market demand and exploited fully.
acceptability to the consumers.It is in this context an Since time immemorial, FBS are being used by attempt was made to prepare chicken nuggets with the the people of North East Region of India in the incorporation of FBS and the products prepared were preparation of various delicious dishes.Some of the evaluated for their certain physico-chemical, traditional fermented bamboo shoot products like microbiological and sensory qualities.
doi :10.5455/vetworld.2013.419-423local Beltola market of the Guwahati city and on Meat emulsion (previously weighed) thus manual deboning the meat was packed in low density prepared were filled in oil coated metallic moulds polyethylene (LDPE) zip bags and stored at 4±1°C till {8"(L) x 5"(B) x 4"(H)}with lids and steam cooked for required for use.Best quality spices viz.cumin, black 45 minutes at 5 lb pressure to a core temperature of pepper, coriander seeds, bay leaf and condiments were 70°C.On completion of cooking, the moulds were procured locally and thereafter the spices were allowed to cool down at room temperature and the thoroughly cleaned and dried in a hot air oven moulded meat block was carefully taken out and maintained at 45°C for 1½ hour.The grinding of the weighed.It was then sliced and cut into nuggets of 4 x 2 spices were done in a domestic Mixer Grinder at 1400 x 2 cm size and packed in sterilized LDPE zip bags and rpm for 1 minute to make a fine powder and stored in a stored under refrigeration at 4±1°C.airtight container.Condiments viz.Onion, garlic, The % emulsion stability of the product was ginger were cleaned/ peeled and separately mashed to a determined as per the method of Baliga and Madaiah fine paste and were mixed in the ratio of 4:2:1.For [4] with slight modification {instead of polyethylene preparation of each batch of nuggets, condiments paste bags airtight polypropylene jars (Make: TARSONS, prepared afresh was used. Capacity: 125ml) were used to cook the nugget samples}.The % Cooking yield was calculated as per Preparation of FBS: Tender bamboo shoots of a local the method of Putra et.al.
[5] while the water activity bamboo variety called 'Bhaluka Bah' (Bamboosa (a ) was determined by a technique as described by w auriculata) were collected from in and around Labuza et al. [6].Proximate composition encompa-Guwahati city and also from the adjoining districts of ssing moisture, crude protein, ether extract and total Kamrup during the monsoon season of the year.These ash content of the nuggets were determined as per the tender bamboo shoots were thoroughly washed, AOAC [7].The pH value of the nuggets were peeled, cleaned and grated.These grated bamboo determined using a probe type digital pH meter shoots were placed in covered glass jars and allowed to (Systronics, Model 335) and the thiobarbituric acid ferment naturally at ambient temperature for about 2 (TBA) value of the product was determined by using a months under a shed.During the maturation period, Spectrophotometer at 530 nm following the standard when the bamboo shoots produce a typical acidic method as described by Witte et al., [8].Sensory flavour, it is indicative of completion of the attributes comprising of colour, flavour, texture, fermentation process.
juiciness and overall acceptability were determined by Standardization of FBS levels: A pilot study was employing a 11 member semi-trained panel of judges conducted to evaluate the most desired levels of and by using a 8-point hedonic scale [9].incorporation of FBS in the nugget emulsion.The basic The total plate count (TPC), psychrophilic count recipe for both the control as well as the treated nuggets (PC) and the counts for yeast and moulds were carried was kept same.However, for the treated nugget out as per the methods of APHA [10].The results were emulsion, FBS paste was incorporated at 7.5, 10 and expressed as log cfu (colony forming unit) per g of 12.5% levels.The nuggets thus prepared were meat.Standard plate count agar (Make: HiMedia, subjected to taste panel evaluation by employing semi-Code-M091) and Rose bengal chloramphenicol agar trained panel of 11 judges and also by consumers' (Make: HiMedia, Code-M640) were used for total panel.Sensory evaluation studies revealed that nuggets viable plate count, psychrophilic count, yeast and prepared with 10% FBS were more acceptable and mould counts respectively.henceforth, nuggets were prepared by incorporation of The shelf life study was carried out by keeping the FBS at 10% level.The prepared nuggets were then nuggets under refrigeration (at 4±1°C) for 15 days.evaluated for various quality parameters included in During the storage period, the nuggets were evaluated the study.
for pH, TBA values, microbiological and sensory Preparation of the Nuggets: Deboned meat was cut qualities at an interval of 5 days and up-to 15 days.into small cubes and was minced thoroughly with the Statistical analysis: For all the parameters, an average help of a manual meat mincer using 5mm and 3mm of 3 replicates was recorded and the data thus obtained plates.The minced meat was then mixed thoroughly were analyzed as per the method of Snedecor and with non-meat ingredients.Control product contained Cochran [11].refined soybean oil-8%, corn flour-5%, spices mix-1.5%,condiments-5%, ice flakes-5%, skim milk-2%,

Results and Discussion
common salt-2% and sodium nitrite @ 150 ppm.
A significantly higher (p<0.01)emulsion stability Formulation of treated nuggets comprised of 10% (%) and cooking yield (%) of the FBS treated nuggets FBS, besides, the other non-meat ingredients as was as compared to the control product were recorded in the used in the control formulation.All the ingredients of study.However, the mean a values recorded were both the control and treated formulations were mixed w almost similar in both the control and treated products thoroughly and bowl chopped at low speed for 1 minute (Table-1).Higher emulsion stability recorded in FBS and then at high speed for 2 minutes to make a fine treated nuggets might be ascribed to higher content of emulsion.
doi :10.5455/vetworld.2013.419-423dietary fiber in the FBS [3].Choi et.al. [12] and values (Table -2) were recorded in nuggets containing Talukdar and Sharma [13] also reported that addition of FBS as compared to the control products throughout dietary fiber in the meat products significantly enhance the period of storage.The antioxidant properties of the the emulsion stability.The significantly higher FBS which contains two potent antioxidants viz.Tricin (p<0.01)cooking yield recorded in the FBS treated and Taxifolin [16] might have retarded the lipolytic nuggets might also be attributed to the higher dietary activity in the treated nuggets resulting in recording of fiber content in the FBS and for which more moisture lower TBA values.The results of the present study had was retained in the meat matrix during cooking.The further strengthened the reports of Chavhan [17] who results obtained in the study corroborated well with the also reported that FBS can retain the TBARS values of reports of  in preparing pork pork pickle within the acceptable limit even up-to 90 burger with tiger nut fibre.On proximate analysis, days of storage.significantly higher (p<0.01)contents of moisture, Microbial loads (Table -2) showed a progressive crude protein and total ash was recorded in the FBS increasing trend during the storage period in both the treated nuggets as compared to the control product.The control and treated nuggets.However, the mean TPC, higher moisture content in the FBS treated nuggets PC and counts for yeast and moulds during the storage might be a corollary to the higher moisture content in period were significantly lower (p<0.01) in FBS FBS [3].Registering of higher crude protein and total treated nuggets as compared to the control ones.The ash content in treated products as compared to the lower microbial counts (TPC, PC and counts for yeast control ones might be ascribed to the contribution of and moulds) in the FBS treated nuggets might be due to these two proximate principles by the addition of FBS the antimicrobial effect of FBS [15,18].Moreover, [3].
antifungal properties of FBS might have also Both the control and treated nuggets exhibited a contributed in recording of decreased yeast and moulds gradual but non-significant rise in their pH values counts [19].This is in close agreements with the reports th of Changmai [20] who also recorded decreased yeast (Table -2) from day 1 to the 15 day.The initial low pH and moulds counts during the production of ready-toof the treated nuggets might be due to the inherent eat cooked smoked pork product with the addition of acidity of the FBS [15].Subsequent increase in the pH FBS.values of both the control and treated nuggets on storage Studies on sensory attributes of the nuggets could be due to the accumulation of nitrogenous revealed that product prepared with FBS scored substances consequence to the protein breakdown.The significantly higher mean (p<0.01)panel ratings as results obtained in respect of pH in the present study are compared to the control product in terms of flavour, well in agreement with the reports of Kumar and texture, juiciness and overall acceptability throughout Tanwar [1].Again significantly lower (p<0.01)TBA the storage period.The differences in the color scores nuggets were superior to the control product and the of the control and treated nuggets though were found to addition of FBS @ 10% (w/w) had given the most be non-significant, yet, the FBS treated nuggets recorded promising physicochemical, microbial and sensory marginally higher score than its control counterpart.
qualities in spent chicken nuggets that could be Such differences in the color scores might be attributed suitably stored for 15 days under refrigeration (4±1°C).to the polyphenol compounds of bamboo shoots [21] Authors' contribution and its interaction with the curing ingredients.
AD planned and carried out the research work.DRN The significantly higher (p<0.01)mean flavor drafted and revised the Manuscript and done the scores of the treated nuggets might be attributed to the statistical analysis of the data.SK and RS tested the peculiar aromatic smell inherited by the FBS.Gradual samples.All authors read and approved the final reduction in the flavor scores recorded in both the manuscript.control and treated nuggets might be due to oxidative reaction and associated growth and multiplication of

Table - 1
. Effect of addition of fermented bamboo shoot on the Physico-chemical properties of desi spent hen nuggets.Effect of fermented bamboo shoot on the quality attributes of desi spent hen nuggets during storage.

Table 3 .
Effect of fermented bamboo shoot on sensory attributes of desi spent hen nuggets during storage.