Current Trends of Value-Added Poultry Products

Neha Rawat, Deepa Saini, Taru Negi and BL Saini

Department of Food Science and Technology, GBPUAT, Uttarakhand-263145, India, Division of Animal Genetics, ICAR-IVRI,

Izatnagar, 243122, U.P., India Introduction registrar general of India, about 715 growth in per capita income is Indian poultry sector is divided into of Indians over the age of 15 are non- shifting consumer preferences from two sub-sectors, one of them is highly vegetarians. India's population is cereals to fruits, vegetables, dairy and organized sector with around 80% of expected to rise from 1.33 billion at meat. As reported by McKinsey and the total market share and the other present to 1.65 billion by 2050. With a company, the per capita chicken sector is unorganized sector which is population growing at such a rate, consumption is set to grow from 3.2 around 20% of the total market share. problem of dealing with malnutrition to 9.1 Kg by 2030, on account of Egg is one of the nutritious livestock and hunger becomes an important rapidly changing consumption products, which is rich in protein issue. So, to ensure nutritional behaviour of individuals. In (providing around 12% of the Daily security it is important that people household food consumption, share Value for protein), essential amino must be provided with high protein of poultry and other meat is expected acids, vitamins such as vitamin A, diet which is more effective as to grow from 12 % to 24% by 2030 (if vitamin B6, B12, and minerals such as compared to other components of growth momentum is as per iron, phosphorous, selenium, choline. the food. Egg and Poultry meat are a expectation). Poultry meat is cheaper Being rich in Lutein and zeaxanthin, it rich source of protein for the non- as compared to other meats like fish, has also been included in the category vegetarians. According to National lamb etc. and hence available at of functional foods. Functional foods Sample Survey Organization, a affordable prices. are those foods which provide additional health benefits beyond its basic nutritional property. Lutein and Zeaxanthin can lower the risk of agerelated macular degeneration (AMD) which is one of the key causes of blindness in people over 65 year of age. Poultry is well embedded with nutrients like protein, vitamins, and minerals, such as iron, selenium, zinc and B vitamins. It is a wonderful source of B12. Red meat being high in saturated fat is considered less healthy. Chicken meat rich in monounsaturated fats, essential polyunsaturated fatty acid like omega-3 fats and hence is considered healthy in comparison to red meat.

Food Habits

In sample registration system (SRS) baseline survey 2014 released by Some of the value-added poultry products are explained below in brief:

Scope with value added products

Poultry products can be modified in various value-added products like whole egg powder, egg roll, brined and pickled eggs, egg souffle, egg strips, egg crepe, egg cutlet, waffles, yolk powder, albumen flakes/ rings. Also, natural yellow pigment from yolk, lecithin, conalbumin and avidin from eggs are used in pharmaceutical industry. Other products of poultry are Lysozyme, di-calcium phosphate from shell and shell membranes, cured and smoked chicken, chicken patties, intermediate moisture diced products with long shelf-life, battered and breaded enrobed products, chicken chunkalona, chicken soup, chicken essence, nuggets, kababs, meat spreads, marinated breast fillet, hotdogs, frankfurters etc. Processed products from particular part of chicken meat such as Giblets, liver, and liver extract, deboned meat for airline industry, chicken gizzard pickle is also in great demand. a. Pickled eggs: It is a simple, efficient and cost-effective technology developed in order to increase the shelf life of egg.

Pickled quail eggs have storage life of about 4 months and can be marketed in ready to eat to form at ambient temperature. b. Salted Chicken Eggs: It is a technique which involves preparation of intact salted chicken shell eggs and substitutes the addition of using salt while serving boiled egg. This makes this product convenient for the egg vendors. c. Albumen Rings: This product can be a wonderful protein rich snack and can be popularized as healthy snack at fast food centers. Blended egg albumen is cooked in ring molds. Coagulated albumen rings are then battered, breaded and deep fried. d. Egg Roll: This roll is filled with 80% scrambled egg and 20% chicken

meat mixture and then shallow pan fried. It is nutritious as well as a tasty snack. This product offers a potential market at growing fast food outlets. e. Egg crepe:It is a prepared by filling thin roll with meat or vegetables and rolled or folded. It is an eggr i c h p ro d u c t a n d c a n b e popularized as a convenient egg item at growing fast food outlets and at homes. It has a shelf life of 22 days in vacuum and 20 days in aerobic packaging at refrigeration (4 ± 1°C). f. Egg Waffles: It is prepared from 65% liquid whole egg with 10% wheat flour and 5% granulated wheat. It has an ambient shelf-life of 4 days in vacuum and 3 days in air packs, while at refrigeration temperature, it can keep well for 10 days in vacuum and 6 days in air packs with satisfactory microbiological quality. Egg Waffle is a nutritious, light, crispy and versatile snack food the breakfast. g. Cured and smoked chicken: This is prepared by first brine-curing dressed chicken for 48 hr. at 4°Cfollowed by smoking for 4 h at 45°C (R.H. 30%) up to desirable pink color is attained with smoky flavor. h. Chicken patties: This is a wonderful product to utilize tough meat of culled layers /discontinued breeder stock. Meat is minced. Then, fat, binder, condiments and other additivesaremixedinahomogenizer twiceat15°Ctoemulsify,moldedand finallyoven-cooked. I. Chicken nuggets: Chicken meat is emulsified similar to chicken patties and molded in the form of square or rectangular nuggets.

j. Intermediate moisture chicken

meat: Diced chicken meat is infused in solution containing humectants. It is then dehydrated to a semi-moist product which is

self-stable and can be stored for about 2 months at ambient temperature. k. Chicken chunkalona: It is made by combining spent hen meat mince (60%) and pre-marinated tender meat chunks of broiler (25%) with binders, extenders and some seasonings. l. Chicken meat spread: It is a spreadable product prepared by combining pre-cooked, deboned and minced spent hen's meat (85%) with cereal starch, egg yolk, seasoning and permitted food additives. It is then, thermally processed for gelatinization of starch and stabilization of emulsified product.

m. Marinated chicken breast fillets:

It prepared by tumbling marination of broiler pectoral muscle. It is then oven roasted to finally make a ready-to-eat product.

n. Vinegar based chicken gizzard

pickle: It has potential as an affordable high protein product. It has moderate shelf life of 45 days in summer season and 75 days in winters at ambient temperature.

o. Cooked chicken stock (one-

minute curried chicken): It is of high use in the present life style as most of the people are working and do not have time for cooking, and for old people as they can prepare this nutritious product easily.

Conclusion

Traditional meat and egg products should be commercialized. More research is needed to enhance the shelf-life of the traditional products so that they can be easily consumed and popularized. This will not only help in sustaining nutritional security but may also be helpful in developing taste of the people to poultry products and shift their food habits from red meat consumption to white meat consumption. r