Table 4.
Effect of refrigerated storage on sensory attributes of aerobically packaged microwave cooked chicken seekh kababs extended with different non-meat proteins. (Mean ± SE)
| Treatments | Storage period (days) | |||
|---|---|---|---|---|
| 0 | 7 | 14 | 21 | |
| Appearance | ||||
| C | 6.9 ± 0.11 | 6.9 ± 0.10 | 6.8 ± 0.13 | 6.6 ± 0.13 |
| CP (15%) | 7.0 ± 0.12 | 6.8 ± 0.13 | 6.8 ± 0.13 | 6.7 ± 0.13 |
| GG (15%) | 6.9 ± 0.12 | 6.9 ± 0.12 | 6.8 ± 0.12 | 6.7 ± 0.12 |
| BB (10%) | 6.9 ± 0.08 | 6.8 ± 0.14 | 6.8 ± 0.12 | 6.6 ± 0.11 |
| Flavour | ||||
| C | 6.9 ± 0.11 | 6.8 ± 0.12 | 6.7 ± 0.10 | 6.6 ± 0.11 |
| CP (15%) | 6.9 ± 0.10 | 6.8 ± 0.12 | 6.7 ± 0.13 | 6.6 ± 0.13 |
| GG (15%) | 6.7 ± 0.10A | 6.7 ± 0.14AB | 6.4 ± 0.13AB | 6.4 ± 0.11B |
| BB (10%) | 6.7 ± 0.11 | 6.6 ± 0.10 | 6.4 ± 0.15 | 6.3 ± 0.14 |
| Juiciness | ||||
| C | 6.9 ± 0.12 | 6.9 ± 0.09 | 6.8 ± 0.09 | 6.7 ± 0.10 |
| CP (15%) | 6.8 ± 0.09 | 6.7 ± 0.09 | 6.6 ± 0.11 | 6.6 ± 0.11 |
| GG (15%) | 6.8 ± 0.11 | 6.7 ± 0.14 | 6.6 ± 0.10 | 6.5 ± 0.09 |
| BB (10%) | 6.7 ± 0.13 | 6.6 ± 0.13 | 6.5 ± 0.15 | 6.4 ± 0.14 |
| Texture | ||||
| C | 6.9 ± 0.10 | 6.9 ± 0.11 | 6.8 ± 0.09 | 6.6 ± 0.11 |
| CP (15%) | 6.9 ± 0.09 | 6.8 ± 0.12 | 6.7 ± 0.09 | 6.6 ± 0.11 |
| GG (15%) | 6.8 ± 0.09 | 6.8 ± 0.09 | 6.7 ± 0.11 | 6.5 ± 0.11 |
| BB (10%) | 6.8 ± 0.09 | 6.7 ± 0.09 | 6.6 ± 0.12 | 6.5 ± 0.12 |
| Overall palatability | ||||
| C | 6.9 ± 0.11A | 6.8 ± 0.12AB | 6.7 ± 0.09AB | 6.6 ± 0.11B |
| CP (15%) | 6.9 ± 0.15 | 6.9 ± 0.09 | 6.8 ± 0.09 | 6.6 ± 0.11 |
| GG (15%) | 6.8 ± 0.12 | 6.8 ± 0.11 | 6.7 ± 0.11 | 6.5 ± 0.09 |
| BB (10%) | 6.8 ± 0.13 | 6.7 ± 0.09 | 6.6 ± 0.14 | 6.5 ± 0.13 |
Mean ± SE with different superscripts in a row (upper case alphabet) and column (lower case) differ significantly (P < 0.05), n = 21 for each treatment
C = Control, CP = Cowpea, GG = Green gram, BB = Black bean