Development and quality evaluation of dehydrated meat rings from meat of poultry and fish

The present study was conducted to develop a dehydrated type, ready to cook (RTC) shelf stable product of ring shape from meat of poultry and fish. Deboned and fiber free minced meat from freshly slaughtered animals was used. A suitable formulation was standardized containing 90% minced meat along with various extenders. The formulated and standardized poultry meat ring was taken as control and rings from fish meat as treatment and were studied for various physico-chemical and sensory characteristics. The pH and product yield (%) were 6.1±0.19, 93.5±0.87; 5.66± 0.19, 86.66±0.83, respectively for poultry and fish meat incorporated products. The moisture, protein and fat percent were estimated as 8.63±0.32, 49.5±0.55, 14.5±0.57 for poultry and 12.56±0.30, 47.7±0.54, 15.0±0.53 for fish meat rings, respectively. The protein content was significantly (P<0.05) higher in poultry meat ring, where as the moisture content was significantly (P<0.05) higher in fish meat ring. In case of sensory scores, the overall acceptability of poultry meat ring was found to be significantly (P<0.05) higher than fish meat rings. Total plate count (TPC), yeast and mould count and coliform count were evaluated on 0, 15th, 30th and 45th day of storage result shows that meat rings retained good to very good acceptability even up to 45 days under ambient storage at 30±2°C. Preparation of dried and rehydrated, ready to cook shelf stable meat rings of these species could be a novel approach for economic utilization of spent animal meat and development of innovative types of meat products.