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Effect of tofu addition on physico-chemical and storage properties of cooked chicken meat patties Nayak N.K.1, M.V.Sc. Scholar, Tanwar Y.K.1, Prof. & Head Department of Livestock Products Technology College of Veterinary and Animal Sciences, GBPUA&T, Pantnagar - 263 145 (UA). 1 Dept. of L.P.T. Abstract Tofu extended chicken meat patties were prepared to reduce the cost and increase shelf life. The proximate composition of tofu was 77.17% moisture, 15.54% protein, 6.31% fat and 0.48% total ash. Cooking yield was highest for 20% tofu added patties, proximate evaluation revealed increased ash and ether extract, decreased protein content with no significant (P<0.05) variation in moisture content of patties added with tofu upto 30% level. TBA value decreased significantly while FFA and pH value showed non-significant variation with increasing level of tofu. However, TBA, FFA, and pH values significantly (P<0.05) increased with increment in storage time (0, 5, 10 and 15 days at 4°C). Cost of cooked patties also reduced by 32.03 Rs./kg at 20% tofu addition in comparison to whole meat patties. Top Key words Chicken patties, tofu, proximate composition. Top | | |
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