Development and quality of whole chicken egg patties incorporated with chicken meat and non-meat ingredients

Effect of incorporation of mashed potato (25% level), mashed tapioca (20% level) and texturized soy protein (TSP) (10% level) in whole chicken egg patties was studied. Patties incorporated with TSP at 10% level recorded significantly (P<0.05) higher yield (87.72±0.19%) compared to other treatments and those incorporated with mashed potato and mashed tapioca secured significantly (P<0.05) higher sensory scores for appearance than that with TSP. Also patties prepared with mashed tapioca scored significantly (P<0.05) better for overall palatability than patties with TSP and are comparable to the one with potato. Incorporation of chicken meat at 5%, 10% and 20% levels and carrot at 10% level improved the texture of patties and resuted in significantly (P<0.05) higher yield (93.50±0.07), Chicken Eggpatties with 20% meat recorded better scores for all sensory attributes except for juiciness. Chicken egg patties incorporated with 20% meat was found to be better in all aspects as it possessed higher yield and optimum sensory quality than other treatment with lower cost of production compared to whole chicken patties. It is concluded that chicken meat could be incorporated up to 20% with beneficial effect on quality and cost of production.