Vol. 8, Special Issue 11, Part D (2024)

This study explores the incorporation of giblets (heart and gizzard) into restructured chicken breast fillets, standardised with 65 percent spent chicken meat (SCM) and 35 percent broiler chicken meat (BCM). The primary objective was to assess the feasibility of replacing SCM with giblets and evaluating the effect on physico-chemical and sensory attributes of the fillet. Six formulations were developed, including two control groups: whole broiler breast meat (C1) and a restructured product with 65 percent SCM and 35 percent BCM (C2). Treatment formulations were prepared with varying levels of giblet inclusion (10%, 20%, 30% and 40% of SCM). The pH, colour attributes, grill loss and sensory characteristics of raw and cooked control and treatment fillets were analysed. The pH significantly increased with level of giblet incorporation. The a* value was significantly lower and b* value was significantly higher in C1. There was no significant difference in grill loss and sensory attributes of controls and treatments except for overall acceptability of cooked fillets. Results showed that giblet inclusion at 40 percent level resulted in significantly lower overall acceptability score when compared to other treatment formulations. Considering the cost effectiveness and quality characteristics it was concluded that giblet incorporation upto 30 percent level is feasible in the preparation of restructured breast fillet. The findings indicated that giblets could be effectively incorporated into restructured breast fillets to create high quality, cost-effective poultry products while minimising waste.