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

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.