Quality characteristics and stability of chicken cutlet fortified with Fish Protein Hydrolysate (FPH)

Abstract

Fish Protein Hydrolysate (FPH) was incorporated in
chicken cutlet to study its effect on quality aspects
and storage stability. FPH was added at four
different concentrations viz., 0, 5, 10 and 15%. It was
observed that 15% FPH in chicken cutlet gave a
better cooking yield of 63.64 ± 0 .08% and a lower
cooking loss of 36.55± 0.53%. Hence 15% FPH
among the treatment groups was used for the
formulation of chicken cutlet with various proportions
of chicken and binder (60% chicken and 40%
potato, 70% chicken and 30% potato, 80% chicken
and 20% potato) for optimization. The combination
of 70% chicken and 30% binder exhibited low oil
uptake, minimum shrinkage, optimum pH, and
overall acceptability during sensory evaluation
(OA). Finally, the optimised combination of 70:30
was used to prepare the chicken cutlet and analysed
for the storage stability by MAP and Normal
Packaging. It was observed that the oxidative
parameters such as PV, TBARS and TPC were lower
for the samples which were given MAP. OA was
highest for the samples with MAP. It could be
concluded that FPH imparts a positive impact on
storage stability and quality parameters of chicken
cutlet.