Evaluation of storage stability of dietary fibre incorporated aerobically packaged spent hen meat snacks at ambient temperature

• Published in: Nutrition and food science 2024-05, Vol.54 (4), p.677-689
• Main Authors: Choubey, Vaishali, Tomar, Serlene, Yadav, Surbhi, Gupta, Bhavana, Khare, Ankur, Singh, Pradeep Kumar, Meshram, Somesh Kumar
• Format: Article
• Language: English
• Subjects: Amaranth; Ambient temperature; Amino acids; Composition; Dietary fiber; Dietary minerals; Entrepreneurs; Entrepreneurship; Flour; Food; Low density polyethylenes; Malnutrition; Meat; Meat products; Microorganisms; Moisture content; Nutritional status; Nutritive value; Poultry; Production costs; Production increases; Protein folding; Protein sources; Proteins; Refrigeration; Rice; Rural areas; Rural development; Sensory perception; Sensory properties; Shelf life; Snack foods; Storage stability; Urban areas
• ISSN: 0034-6659; 0034-6659; 1758-6917
• DOI: 10.1108/NFS-10-2023-0230

Purpose The purpose of the study was to produce a healthier, convenient and traditional ready-to-eat (RTE) snack option with increased nutritional value, using spent hen meat, dietary fibre (DF) and simple technological methods. The product was designed to be stable without refrigeration and be easily adoptable by local self-help groups, rural women and youth and entrepreneurs in urban and semi-urban areas. Design/methodology/approach Conventional binder used for making snacks, i.e. rice flour was partially replaced by different sources of antioxidant DFs, i.e. oat flour (T1 – 10%), finger millet flour (T2 – 5%) and amaranth flour (T3 –15%) to prepare spent hen snack sticks (SHSS). The snacks were then packaged in low density polyethylene (LDPE) pouches and evaluated for their storage stability at ambient temperature for a period of 35 days. Their physico-chemical, sensory and microbiological quality was evaluated at a regular interval of 7 days. The proximate composition of developed SHSS was compared to commercially available snack products (chakli/murukku – snacks without meat). Findings The fibre-enriched SHSS showed significant improvement in nutritive value, as they contained more fibre (p = 0.001) and protein (p = 0.029) than control SHSS. When compared to commercially available snack product SHSS showed three-fold significant increase in protein (p = 0.000) and ash content (p = 0.001) and only 11%–12% total fat as compared to 31% fat in the market-available product. The most acceptable treatment in terms of overall sensory quality and nutritional aspects was T3; however, T2 was more shelf-stable during the storage period. The study showed that fibre-enriched snacks can be stored at ambient temperature for up to 35 days without substantial loss in physico-chemical, sensory and microbial quality. Hence, substituting rice flour with DFs can lead to the development of products with better sensory attributes and improved functionality. Social implications The simplicity of the product in terms of composition, machinery and low production costs makes it an easily adoptable one by small-scale entrepreneurs, especially those belonging to semi-urban areas. Originality/value Incorporation of spent hen meat, a relatively cheap but abundant source of protein, in RTE products can serve as an effective way to alleviate protein malnutrition, whereas addition of fibre further improves the functionality of the product. The methodology can be easily taken up by smal