PROCESS DEVELOPMENT FOR DEHYDRATED FLAVOURED CHICKEN SHREDS FROM SPENT HEN MEAT

摘要

A process for rehydratable,shelf stable dehydrated flavoured chicken shreds (DFCS) from spent hen meat to use in soups,curries,stews etc.was developed using hot air drying technique.Three treatments,viz,0.3％ S.T.P.P.(T1),0.1％ papain (T2) and 2％ hydrocolloid (T3) were used to obtain tender spent hen meat and better rehydration of dehydrated chicken shreds with 6％ ginger juice as common flavouring agent.These treatments were compared based on their influence on dehydration kinetics,colour kinetics during drying and rehydration properties of DFCS.T3 exhibited slower rate of moisture loss leading to longer drying time as well as higher derived colour parameters,viz.total colour change and chroma values and significantly higher rehydration ratio and faster rate of rehydration at 100°C than T1 and T2.The DFCS of all the three treatments were found to be rich in protein with lower fat content.Storage study at ambient temperature revealed that the water activity and total plate count progressively increased during storage where as the pH value exhibited an inconsistent trend.In sensory aspects,DFCS treated with papain (T2) was significantly (P < 0.01) superior over the other two DFCS.Dehydrated flavoured chicken shreds (DFCS) from spent hen meat could be successfully manufactured by treating shreds with 6％ ginger juice as flavouring agent and 0.1％ papain.A better rehydratability could also be achieved by treating DFCS with 2％ hydrocolloid in addition to papain and ginger juice.