Standardization of Acidity Level in Hurdle Treated Chicken Croquettes using Lactic Acid

Study was conducted to standardize the acidity level of hurdle treated chicken croquettes (treated with humectants in combination of 0.5% carrageenan + 5% texturized soya protein) using lactic acid. Three different treated meat batters having pH 6.0 (T 1 ), 5.6 (T2), 5.2 (T3) along with control (C) were prepared using chicken meat along with other ingredients in required quantity. The products were examined for different physico-chemical quality, texture & colour profi les and sensory quality. It was revealed that water activity was signifi cantly (P<0.05) lower in T 3 than in T 2, T 1 and control. Product pH, emulsion stability and cooking yield was signifi cantly (P<0.05) lower in T3 as compare to other treatments and control. The colour profi le showed a signifi cantly lower L value and lower a* value in T 3 as compare to C, T 1 and T 2., while the texture profi le exhibited a signifi cantly (P<0.05) lower value for hardness, springiness, stringiness, chewiness, gumminess and resilience and cohesiveness in the T 3 product as compared to other batches. The evaluation of sensory attributes showed a signifi cantly higher score for fl avour, juiciness and overall acceptability in respect of T 2 . Hence it was concluded that meat batter having pH 5.6 was the preferred pH for the preparation of chicken meat croquettes.