<div>Background: Bael contains rich health promoting bioactive compounds such as flavonoids, polyphenols, carotenes, vitamins and organic acid. It has recently gained attention as an alternative to chemical additives. Despite having high nutritional value, the commercial industry does not emphasize it to make value added products and it is still being used only by the unorganized sector.&nbsp; 
 
Methods: Bael pulp residue (BPR) powder was incorporated into chicken meatballs from spent layers at the levels of 1% 1.5% and 2% and stored under refrigerated temperature at 4&plusmn;1oC for 15 days to see the effect of different parameters such as physico-chemical parameters, antimicrobial properties and sensory attributes.&nbsp; 
 
Result: Results of this study showed that moisture, crude protein and crude fat percentage decreased, whereas crude fibre increased gradually (p&lt;0.05) with the increase concentration of BPR powder in meatballs. Hardness and chewiness decreased significantly (p&lt;0.05), whereas gumminess increased significantly (p&lt;0.05) with the increase level of BPR powder in meatballs. TBA value decreased significantly (p&lt;0.05), whereas DPPH radical scavenging activity increased significantly (p&lt;0.05) with the increase concentration of BPR powder. Total plate count and yeast and mould count also decreased significantly (p&lt;0.05) compare to control. Sensory parameters such as appearance, flavour and overall increased significantly (p&lt;0.05) by inclusion of BPR powder in meatballs. It has also been observed that proximate, texture profile, sensory parameters of treated products were higher the value than control, whereas microbiological parameters and TBA value were lower the value than control with the increase of storage period from 0 to 15 days at 4&plusmn;1oC.</div>

​Effect of Bael (Aegle marmelos L.) Pulp Residue on Quality and Storability of Chicken Meatballs from Spent Layers

<div>Background: Meat is a rich source of protein, especially broiler chicken, which is greatly preferred by consumers compared to other meat varieties because of its low cost and religious acceptance. The main objective of the present study was aimed to develop ready-to-cook meatballs from broiler chicken (Gallus gallus domesticus) stored in a refrigerator (4&deg;C) and deep freezer (-18&deg;C) for up to 21 days. 
 
Methods: The ready-to-cook chicken meatballs were analyzed for biochemical, physicochemical and sensory properties for a period of up to 21 days. 
 
Result: The biochemical parameters of ready-to-cook chicken meatballs were analyzed and the results showed that the moisture, protein, fat and ash contents were decreased and there was no significant difference during refrigerated and frozen conditions for the period up to 21 days. The microbial parameters were observed in ready-to-cook chicken meatballs. The total plate count was within the spoilage limit and other microbes such as Escherichia coli, yeast and moulds were absent in all the samples. The sensory evaluation of ready-to-cook chicken meatballs was good during refrigerated and frozen conditions for a period of up to 21st days.</div>

​Effect of Bael (Aegle marmelos L.) Pulp Residue on Quality and Storability of Chicken Meatballs from Spent Layers

Development of Ready-to-Cook Meatballs from Broiler Chicken (Gallus gallus domesticus)

Effect of Bael (Aegle marmelos L.) Pulp Residue on Quality and Storability of Chicken Meatballs from Spent Layers