Development and quality assessment of solar and oven dried spent hen meat powder

Abstract

Chicken occupies one of the important constituents of Indian non-vegetarian diet due newlineto cost competitiveness, nutritional quality, universal availability and absence of religious taboos. newlineSpent hen meat represents hardiness, poor acceptability and lowers remunerative prices in spite newlineof its good nutritional quality, because of its higher collagen content and toughness of meat newlinecompared to those of broilers and roasters. To overcome the problems of toughness of spent hen newlinemeat, perishability of fresh meat, high cost involvement in maintaining refrigeration, lack of cold newlinestorage facility, energy deficiency in NER, disadvantages of traditional drying etc. a study was newlineundertaken to develop spent hen meat powder with better shelf life at ambient temperature newlinewithout affecting its quality. newlineKeeping in view the above facts, the proposed study was undertaken with the following newlineobjectives viz. development of technology for preparation of spent hen meat powder by using newlineoven and solar dryer and by incorporating phytochemicals; determination of physico-chemical, newlinemicrobiological and sensory qualities of spent hen meat powder; selection of an effective and newlinesuitable packaging method; and determination of shelf life and cost of production. newlineA total of five batches of spent hen meat powder were prepared with different newlineformulations with or without addition of the phytoingredients in solar dryer (60-70°C for 30- newline32h) and oven dryer (70°C for 18-20h). Control of solar dried spent hen meat powder was newlinepackaged with LDPE (150and#956;m) under aerobic (A) and vacuum packaging (B); similarly treatment newlinewas packaged under aerobic (C) and vacuum packaging (D) for assessment of quality and newlineidentifies shelf stability. At the same time control of oven dried spent hen meat powder was newlinepackaged under aerobic (E) and vacuum packaging (F) and treatment was packaged under newlineaerobic (G) and vacuum packaging (H). The results of the investigation are as follows- newlineYield decreased in treatments, whereas hygroscopicity, water hydration capacity, bulk newlinedensity and solubility