Development and quality evaluation of instant soup mix incorporated with spent hen meat shred
BK Sarkar, S Upadhyay, P Gogoi, A Das, M Hazarika, Z Rahman and A Datta
Spent hen meat shreds was incorporated in the preparation of an instant soup mix which was evaluated for physico-chemical, proximate composition and sensory parameters for a period of 90 days. Four treatment combinations with 0%, 20%, 25% and 30% spent hen meat shred were prepared as treatment A, B, C and D respectively. The bulk density and solubilityincreased with increase in meat shreds content. The water activity exhibited a significantly inclined trend as storage period advanced. The pH and TBARS values of the treatments increased significantly with increasing percentage of meat shreds. The moisture content increased significantly with storage period of 0 to 90 days in all the treatments. Significantly decreasing trend of moisture and carbohydrate content and significantly increasing trend of crude protein, crude fat, total ash and calorific value of the treatments were observed with increasing level of incorporation of chicken shreds. The sensory attributes showed significant decreasing trend during storage period irrespective of the treatments. Total Plate Count, Yeast & Mould, E. coli and Staphylococcus spp. indicates absence of microbial load during the whole storage period. The study indicated that the spent hen meat shred to the extent of 25% could successfully be incorporated in the formulation of instant soup mixto improve its nutritional and sensory qualities. It was also found that the instant soup mixwas suitable to be aerobically stored in LDPE pouches at ambient temperature for a period of 90 days without any deterioration in its quality and acceptability.