Physico-chemical and sensory evaluation of poly-herbs incorporated functional spent hen meat patties
Author(s): Arunkumar A, R Ramani, D Thirumeignanam, R Jayanthi and I Percy Packya
Abstract: Spent hen meat patties were prepared by incorporating different levels of poly-herbs like Cassia auriculata (Avaram), Psidium guajava L. (Guava), and Moringa oleifera (Moringa), in different (1.0:1.5:2.5, 1.5:2.5:1.0, 2.5:1.0:1.5) combinations respectively. The best combination among the three was chosen based on the physico-chemical and sensory attributes of the spent hen meat patties. The treated patties were recorded with significantly higher pH, emulsion stability and cooking yield. The patties with the combination of 1.5:2.5:1.0% inclusion levels of poly - herbs, Cassia auriculata (Avaram), Psidium guajava L. (Guava), and Moringa oleifera (Moringa), had the most preferable sensory values. Thus, incorporation of poly - herbs (Cassia auriculata (Avaram), Psidium guajava L. (Guava), and Moringa oleifera (Moringa), at the level of 1.5:2.5:1.0% has the potential to develop spent hen meat patties that would meet consumer preferencesfor functional properties.
