JOURNAL OF MEAT SCIENCE AND TECHNOLOGY

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ORIGINAL ARTICLE

Storage Quality of Chicken Meat Mince Incorporated Cookies under Aerobic

Packaging at Ambient Temperature
Raj Kumar Berwal*, Nita Khanna and Rekha Berwal

Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of
Veterinary and Animal Sciences, HAU-Campus, Hisar 125001, (Haryana), India.

Abstract
The level of ingredients (chicken meat mince, refined wheat flour) were
*Corresponding author: optimized on the basis of sensory quality of cookies incorporated with
chicken (broiler) meat mince. The optimized levels were 10% chicken meat
Raj Kumar Berwal, mince, 90% refined wheat flour. The chicken meat mince incorporated
cookies prepared with optimized quantities of binders and spices were
E-mail: [email protected] packed in low density polyethylene pouches, sealed and stored at ambient
temperature (25±2ºC) for 3 months and sampled periodically at 15 days
interval for quality evaluation. A gradual non significant decrease (P>0.05)
in pH from 6.75 to 6.72, increased significantly (P ≤ 0.05) in free fatty acid
Received: 11/05/2013 values from 0.13 to 0.17 as percent oleic acid and in thiobarbituric acid
Accepted: 20/06/2013 numbers from 0.62 to 1.32 mg malonaldehyde Kg -1 were observed during
Published: 23/06/2013 storage.

Keywords: Chicken meat mince, cookies, refined wheat flour,

optimization, rancidity, aerobic packaging, ambient temperature

Introduction
Meat food products are highly perishable and 1985). Amongst processed foods, the demand for
without any preservation method it is very difficult shelf stable snack foods is increasing day by day.
to extend the shelf life of meat products. The shelf Snack defined as a light meal eaten between
of meat products can be extended by lowering the regular meals; include a broad range of products.
water activity (aw) to prevent deterioration Work roles, family organization, and lifestyle
changes. However, the sensory attributes of the changes are causing food intake to become more
meat products is adversely affected due the irregular, often without fixed meal times, away
lowering of moisture to less than 10 percent. The from home and between meals (Poulain, 2002;
palpability of dehydrated meat products can be Mestdog, 2005).
improved by incorporation of the other ingredients Wheat protein is considered nutritionally poor
in the formulation to develop a meat based snack and snacks based on cereals and grains are low in
products. nutrient density, high in calorie and fat content and
The word cookie comes from Dutch word lack some essential amino acids like threonine,
‘koekje’ meaning ‘little cake’. The word cookie is tryptophan and lysine (Jean et al., 1996). Greater
used only in North America. In Britain, these little interest has, therefore, been aroused in developing
cakes are known as biscuits, although English acceptable value added protein enriched and
biscuits are usually smaller than North American energy dense cookies especially for overcoming
cookies and almost crisp rather than soft and the problem of protein energy malnutrition which
chewy. Cookies are generally accepted snacks and is quite prevalent among low income group
eaten with tea by people in India. Children eat children in India. Nutritionally, cookies can be
these baked products readily; mothers use them as easily incorporated with protein rich flours to
pacifiers and sick people often relish biscuits and provide a convenient food to supplement the poor
cookies rather than other foods (Vaidehi et al., quality diets. Although the use and functionality of

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 Berwal et al……..Quality of chicken meat mince incorporated cookies

wheat flour, fortified with legume flour, defatted emulsion. Then the prepared emulsion was put
soya flour, corn or rice flour, textured soya into cookies dropping bag having stainless steel
protein, fish meat, fish and milk protein nozzle of desired shape at the end. The emulsion
concentrates, cotton seed or other protein rich was then dropped in steel pan or trays and baked
additives (Suknark et al., 1998; Singh et al., 2000; in preheated hot air oven at 160ºC for 15-20 min
Gupta, 2001; Garg, 2001; Lovis, 2003) in or till golden brown. Then ready cookies was
preparing and increasing the nutritive value of cooled and packed in low density polyethylene
cookies have been documented. However, (LDPE).
relatively no organized research and information is
available on chicken meat mince incorporated Table 1: Spice mix formulation
cookies. Keeping the above view, the present
study was undertaken to develop acceptable Sl. Name of ingredient Percentage
chicken meat mince incorporated cookies and to No. (w/w)
assess their quality attributes at ambient 1 Caraway seeds (Ajwain) 10
temperature. 2 Black pepper (Kalimirch) 10
3 Cumin seeds (Zeera) 15
Materials and Methods 4 Coriander (Dhania) 15
5 Aniseeds (Soanf) 10
Raw materials: Chicken meat from the bird of six 6 Cloves (Laung) 5
week age reared under similar conditions was 7 Mace (Javitri) 7
procured from the university poultry farm. Fresh 8 Cardamom dry (Badi 5
refined wheat flour (maida), sugar powder and Elaichi)
spice ingredients were procured from the local 9 Cardamom dry (Chhoti 3
market. Fresh egg and buffalo milk was obtained Elaichi)
from the university farms. The vegetable oil 10 Capsicum (Mirch powder) 7
(Gagan) free from argemon (Amrit Banaspati Co. 11 Dry ginger powder (Soanth) 5
Ltd, Rajpura, India) was procured from the local 12 Cinnamon (Dalchini) 5
market. The spice ingredients were cleaned and 13 Nutmeg (Jaifal) 3
then warmed in a hot air oven at 50±2˚C for 2 Total 100
hours. The ingredients were then ground
(INALSA, INDIA) and sieved through U.S.30 Storage and sensory evaluation of chicken meat
mesh screen. Spice mix formulation was given in mince incorporated cookies: The cookies
Table 1. The spice mix was stored in a PET prepared were packed aerobically in laminate
(polyethylene terephthalet) jar for subsequent use. pouches. The pouches were sealed by using hand
sealer model Pack Seal 1196 (Max Pack, Pune,
Preparation of chicken meat mince (CMM) India) and stored at an ambient temperature of
incorporated cookies: The deboned frozen meat 25±2oC for up to 3 months and drawn periodically
kept at refrigeration temperature (4±1oC) in 15 days intervals for quality evaluations. The
overnight before mincing through an meat mincer quality attributes of chicken minced meat
and then thoroughly kneaded for preparation of incorporated cookies were evaluated by semi-
chicken meat mince incorporated cookies. Six trained panelist using 9 point hedonic scale.
types of cookies were prepared by using different
levels of refined wheat flour (maida), chicken Physico-chemical quality analysis: The pH of the
meat mince (CMM), sugar, shortening and other chicken meat mince incorporated cookies was
ingredients as given in the Tables 2. Spice mix determined by the method outlined by Trout et al.
was used according to the formulation given in the (1992) by immersing digital pH meter directly into
Table 1. All the ingredients were mixed in the a paste of 10 g cookies and 50 ml distilled water.
bowl mixer for 2-3 minutes to make homogenous Moisture, fat, protein and ash content were

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Table 2: Formulation of cookies with different levels of chicken meat mince (CMM)

Ingredients CC CM 10 CM 20 CM 30 CM 40 CM 50
(g) Control 10% CMM 20% CMM 30% CMM 40% CMM 50% CMM
Refined wheat flour 100 90 80 70 60 50
Chicken meat powder 0 10 20 30 40 50
Shortening/ Veg. ghee 40 40 40 40 40 40
Sugar powder 25 25 25 25 25 25
Whole egg liquid (hen) 15 15 15 15 15 15
Spice mix 0.6 0.6 0.6 0.6 0.6 0.6
Table salt 1.5 1.5 1.5 1.5 1.5 1.5
Baking powder 1 1 1 1 1 1
Milk (buffalo) 25 ml 25 20 ml 15 ml 10 ml 7 ml
Vanilla essence 5 drops 5 drops 5 drops 5 drops 5 drops 5 drops
Cooking agent 3 ml 3 ml 3 ml 3 ml 3 ml 3 ml
(Orange red sol. 1%)
CC= control cookies, CM= cookies made with chicken meat mince

determined by following (AOAC, 2000) Crispness scores decreased significantly at 20%

procedure. The free fatty acids (FFA) estimated by and more CMM level of incorporation in cookies,
the methods as outlined by Koniecko, 1970. but on incorporation of 30% CMM level, texture
Thiobarbituric acids (TBA) values of chicken meat score of cookies was 5.85 which is lower than 6.00
mince incorporated cookies were measured by the i.e. slightly like. That may be due to higher water
aqueous extraction procedure outlined by Witte et activity of meat than control (refined flour).
al. (1970). Texture or crispness of snack (cookies) is one of
the most important characteristics affecting
Statistical Analysis: Data obtained were analyzed consumer acceptance. Snack products lost
as per Snedecor and Cochran (1994) using one crispness when water activity exceeded 0.35 to
way Anova multiple Duncan test. 0.5, depending on the products (Kartz and Labuza,
1981).
Results and Discussion Taste and overall acceptability scores of
cookies increased significantly up to 10% CMM
Optimization of level of chicken meat minces in but after that decreased significantly to below 7.0
the cookies: Sensory scores of chicken at 30% and below 6.0 at 40% CMM level of
incorporated cookies with different levels of incorporation, i.e. slightly like or non acceptable.
chicken meat mince are presented in Table 3. Based on sensory evaluation, the overall
There was no significant difference in colour acceptability of cookies incorporated with CMM
scores of cookies incorporated with chicken meat was found up to 20 per cent level, but optimum
mince (CMM) at 10 and 20 per cent level. The level of CMM incorporation was 10 per cent.
color scores decreased significantly on further
incorporation up to 50% CMM. This might be due Quality changes in chicken meat mince
to case hardening at high temperature (160˚C) incorporated cookies during storage: The
during baking. This finding was in accordance moisture content of control cookies was 3.12
with observation of Bate Smith et al. (1943). per cent which increased significantly (P≤0.05)
Flavour scores of chicken meat mince with an increase in level of CMM incorporation.
incorporated cookies significantly increased with There was significant increase in moisture content
the increased level of CMM incorporation. This of cookies incorporated with 10 per cent CMM as
might be due to meat flavour intensity that compared to control treatment, which might be
increases with the increased level of meat. due to high moisture content of CMM as

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Table 3: Sensory characteristics of chicken incorporated cookies with different levels of chicken meat
mince (CMM)

Sensory parameter CC CM 10 CM 20 CM 30 CM 40 CM 50
Control 10% CMM 20% CMM 30% CMM 40% CMM 50% CMM
Colour and appearance 8. 22 a 8.47 a 7.98 a 6.60 b 5.70 c 5.48 c
± 0.10 ± 0.09 ± 0.14 ± 0.21 ± 0.27 ± 0.28
Flavor 7.56 c 7.91bc 7.96 bc 8.20 ab 8.40 a 8.43 a
± 0.10 ± 0.12 ± 0.22 ± 0.11 ± 0.16 ± 0.13
Texture / Crispness 7.72 a 7.59 ab 7.15 b 6.40 c 5.85 d 4.76 e
± 0.64 ± 0.10 ± 0.13 ± 0.18 ± 0.22 ± 0.18
Taste 7.61 b 8.45 a 7.85 b 6.45 c 5.60 d 4.86 e
± 0.45 ± 0.11 ± 0.13 ± 0.24 ± 0.25 ± 0.23
Overall acceptability 7.97 b 8.54 a 7.65 b 6.20 c 5.25 d 4.67 e
± 0.08 ± 0.10 ± 0.18 ± 0.24 ± 0.26 ± 0.22
Mean ± S.E. with different small letter superscripts in a row within each parameter differ significantly (P ≤ 0.05); n
=18
compared to refined wheat four (control). The used. Lower value of pH in chicken snacks due
finding was in accordance with the observation of increase in level of meat and decrease in starch
(Sharma and Nanda, 2002), who observed content in the mix was reported by (Mittal and
maximum moisture in chicken chips with highest Usborne, 1986). Singh et al. (2000) also observed
meat level. Crude protein content of control decline in pH of chicken snacks than control
cookies was found to be 9.66 per cent which emulsion as the level of meat increased in the
increased significantly (P≤0.05) with an increase formulation which is in agreement with the present
in level of chicken meat incorporation (Table 4). study. Storage period did not significantly affect
Crude protein content of chicken incorporated the pH of all cookies up to 90 days of storage.
cookies was found 11.18 per cent in cookies with Perhaps this may be due very low moisture content
10 per cent incorporation of chicken meat mince. and there was no significant change in cookies
Similarly crude fat and ash content of control protein, fat, and ash during storage. Loesecke
cookies was 22.52 per cent fat and 0.96 per cent (1998) also reported that storage did not much
ash, respectively which increased significantly (P effect the protein and fat quantity in dehydrated
≤0.05) with an increase in level of CMM meat.
incorporation (Table 4). The crude fat content of
cookies with 10 percent CMM was found 23.58 Free fatty acid (FFA) value of developed
per cent. chicken incorporated cookies during storage at
ambient temperature (25±2˚C): The FFA values
pH of developed chicken incorporated biscuits of control products (cookies) were found to be
and cookies during storage at ambient 0.11 percent at the beginning of storage which
temperature (25±2˚C): The mean pH of the increased significantly (P≤0.05). But there was no
control cookies on 0 day was 6.82 which significant increase in FFA values of products on
decreased significantly to 6.75 in CM10 (Table 5). incorporation of 10 per cent CMM in cookies on 0
The initial higher pH of control cookies than the day (Table 5). On further storage up to 30 days,
chicken incorporated cookies was due to use of there was no significant increase in FFA values of
higher level of chicken meat mince for making all cookies. FFA values of control and treated
chicken incorporated cookies on 0 day. These cookies increased significantly (P≤0.05) up to 45
findings were in accordance with the findings of days of storage, and then there was no significant
(Singh et al., 2002).They reported that pH of the change on further storage up to 90 days. Control
product was inversely related to the level of meat cookies (CC) recorded significantly.

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Table 4: Proximate composition (per cent, on fresh basis) of developed chicken meat mince incorporated
cookies.

Cookies
Treatments
Moisture Crude protein Crude fat Ash
CC Control cookies 3.12±0.03 9.66b± 0.04 22.52b±0.01 0.96b±0.04

CM 10
Cookies made with 10% CMM
2.67±0.02 11.18a±0.01 23.58a± 0.05 1.11a±0.05

Mean ± S.E. with different small letter superscripts in a column within each parameter (within each product) differ
significantly (P ≤ 0.05); n = 6; CMM = Chicken meat mince

Table 5: Physico-chemical values of developed chicken meat mince incorporated cookies during storage
at ambient temperature (25 ± 2˚C)

Treatments Storage period (Days)

0 15 30 45 60 75 90
Change in pH value
CC 6.82A 6.82A 6.82 A 6.82 A 6.81A 6.81A 6.80 A
Control cookies ±0.00 ± 0.03 ± 0.02 ± 0.01 ± 0.02 ± 0.02 ± 0.03
CM10 6.75B 6.75 B 6.75 B 6.74B 6.74B 6.73B 6.72 B
Cookies with 10% ±0.00 ± 0.01 ± 0.05 ± 0.03 ± 0.02 ± 0.01 ± 0.01
CMM
Changes in TBA value (mg malonadehyde/kg)
CC 0.75fA 0.83eA 0.98dA 1.17cA 1.28aA 1.44bA 1.55aA
Control cookies ± 0.02 ± 0.00 ± 0.01 ± 0.01 ± 0.01 ± 0.01 ± 0.00
CM10 0.62fB 0.78eA 0.87dB 0.93dB 1.01cA 1.19bB 1.32aB
Cookies with 10% ± 0.00 ± 0.00 ± 0.00 ± 0.00 ± 0.00 ± 0.00 ± 0.01
CMM
Changes in free fatty acid value (percent)

CC 0.11dA 0.12cdA 0.13bcA 0.13bcB 0.14abA 0.15abA 0.17aA

Control cookies ± 0.01 ± 0.01 ± 0.01 ± 0.01 ± 0.01 ± 0.02 ± 0.01
CM10 0.13dA 0.14cdA 0.15bcA 0.16abA 0.16abA 0.17aA 0.17aA
Cookies with 10% ± 0.01 ± 0.01 ± 0.01 ±0.01 ± 0.01 ± 0.01 ± 0.02
CMM
Mean ± S.E. with different capital letter superscripts in a column and small letter superscripts in a row within each
parameter differ significantly (P ≤ 0.05); n = 6

(P≤0.05) increased 0.17 per cent FFA value at the all soy fortified and control refined wheat flour
end of storage. Similar increasing trend was biscuits increased gradually with the increase in
recorded in chicken incorporated cookies with 10 storage period. They further reported that on the
percent CMM during storage up to 90 days. Singh 60th day of storage, the FFA content of soy
et al. (2000) confirmed the results of present biscuits were slightly higher than those of
study and reported that free fatty acid content of control ones. However, the FFA content of all

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 Berwal et al……..Quality of chicken meat mince incorporated cookies

biscuits were within the range of ISI percent level for the development of the palatable
specification (IS: 7487), which specifies the and nutritionally superior cookies.
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