International Journal of Advanced Biochemistry Research

Biochem
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Vol. 8, Special Issue 3, Part D (2024)

Sensory characteristics of developed probiotic chicken meat spread fermented with Lactobacillus acidophilus

Author(s): Namrata Agrawal, Pradeep Kumar Singh, Surbhi Yadav, Swati Gupta, Akshay Garg, Ranvijay Singh, Bhavana Gupta and Sanjay Shukla
Abstract: The aim of this study was to develop a probiotic chicken meat spread fermented with Lactobacillus acidophilus (LAB) and malted sorghum flour as a substrate, and to assess its quality during storage for 16 days at refrigeration temperature. Chicken meat spread formulations were prepared by adding malted sorghum flour at levels of 0%, 2%, 4%, and 6% as a substrate, along with Lactobacillus acidophilus at a concentration of 1 million cfu/g of product. Different formulations, labeled as C (meat spread only), C1 (meat spread with 0% malted sorghum flour + LAB), T1 (meat spread with 2% malted sorghum flour + LAB), T2 (meat spread with 4% malted sorghum flour + LAB), and T3 (meat spread With 6% malted sorghum flour + LAB), were evaluated for their storage stability at refrigeration temperature for 16 days, with sensory attributes being analyzed. Sensory evaluation of the products revealed a significant (p≤0.05) decline in color and appearance, flavor, juiciness, texture, sourness, mouth coating, spreadability and overall acceptability in all the groups throughout the study, however, there was a substantial difference which was significant (p≤0.05) among all the groups indicating the superiority of T2 group followed by T1. In conclusion, the addition of 4% malted sorghum flour to chicken meat spread, along with LAB, showed positive effects on its sensory attributes, resulting in Appreciable quality probiotic chicken meat spread.
Pages: 271-278  |  131 Views  42 Downloads
How to cite this article:
Namrata Agrawal, Pradeep Kumar Singh, Surbhi Yadav, Swati Gupta, Akshay Garg, Ranvijay Singh, Bhavana Gupta, Sanjay Shukla. Sensory characteristics of developed probiotic chicken meat spread fermented with Lactobacillus acidophilus. Int J Adv Biochem Res 2024;8(3S):271-278. DOI: 10.33545/26174693.2024.v8.i3Sd.721
International Journal of Advanced Biochemistry Research
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