Table 2.
Effect of refrigerated storage on proximate composition of aerobically packaged microwave cooked chicken seekh kababs extended with different non-meat proteins. (Mean ± SE)
| Treatments | Storage period (days) | |||
|---|---|---|---|---|
| 0 | 7 | 14 | 21 | |
| Moisture (%) | ||||
| C | 59.2 ± 0.54Aa | 58.1 ± 0.71ABa | 57.2 ±0.76ABa | 56.7 ± 0.59Ba |
| CP (15%) | 57.8 ± 0.46Aa | 56.6 ± 0.60ABab | 55.7 ± 0.73Bab | 55.1 ± 0.70Bab |
| GG (15%) | 57.3 ± 0.94Aa | 55.9 ± 0.55ABb | 55.2 ± 0.35Bb | 54.6 ± 0.55Bb |
| BB (10%) | 57.9 ± 0.55Aa | 56.7 ± 0.55ABab | 55.9 ± 0.67Bab | 55.3 ± 0.70Bab |
| Protein (%) | ||||
| C | 18.7 ± 0.37 | 19.1 ± 0.47 | 19.4 ± 0.38 | 19.6 ± 0.30 |
| CP (15%) | 17.5 ± 0.25 | 18.1 ± 0.50 | 18.3 ± 0.58 | 18.6 ± 0.59 |
| GG (15%) | 17.6 ± 0.39 | 18.2 ± 0.43 | 18.6 ± 0.40 | 18.9 ± 0.34 |
| BB (10%) | 18.7 ± 0.60 | 19.1 ± 0.76 | 19.5 ± 0.55 | 19.7 ± 0.49 |
| Fat (%) | ||||
| C | 14.6 ± 0.15Aa | 15.1 ± 0.31ABa | 15.5 ± 0.34ABa | 15.7 ± 0.42B |
| CP (15%) | 13.8 ± 0.12Aab | 14.3 ± 0.15ABab | 14.6 ± 0.21Bab | 14.9 ± 0.31B |
| GG (15%) | 13.6 ± 0.25Ab | 14.1 ± 0.34ABb | 14.4 ± 0.34ABb | 14.7 ± 0.40 B |
| BB (10%) | 14.1 ± 0.50ab | 14.6 ± 0.33ab | 14.9 ± 0.32ab | 15.2 ± 0.35 |
| Ash (%) | ||||
| C | 2.3 ± 0.05Aa | 2.5 ± 0.10ABa | 2.7 ± 0.25AB | 2.8 ± 0.10B |
| CP (15%) | 2.8 ± 0.03b | 3.0 ± 0.17b | 3.1 ± 0.18 | 3.2 ± 0.10 |
| GG (15%) | 2.9 ± 0.05b | 3.0 ± 0.19b | 3.1 ± 0.25 | 3.2 ± 0.13 |
| BB (10%) | 2.7 ± 0.05c | 2.8 ± 0.08ab | 2.9 ± 0.08 | 3.0 ± 0.20 |
Mean ± SE with different superscripts in a row wise (upper case alphabet) and column wise (lower case) differ significantly (P < 0.05), n = 6 for each treatment
C = Control, CP = Cowpea, GG = Green gram, BB = Black bean