Fried Chicken Quality As Affected By Probiotic Feeding Supplementation

Abstract

Probiotics had been found promising in controlling food spoilage and pathogenic microorganisms thus maintaining the integrity of meat during processing. The study meant to determine the effect of locally-prepared probiotics from different growth media as feed supplement on the fried chicken’s sensory characteristics in terms of color, flavor, juiciness, tenderness, and general acceptability. Results showed that sensory acceptability of fried chicken flavor was significantly influenced by the probiotic from milk substrate (T1) with the highest mean acceptability rating of 8.17 and is characterized as moist, soft and light to brown color. Fried chicken flavor from other probiotic substrates, except from fish and from commercial probiotic, likewise exhibited significantly high mean acceptability on flavor. The Color, juiciness, tenderness, and overall mean acceptability rating had no significant difference throughout treatments. Highest gross margin was realized in T4 (probiotic from fish) and the least was from the commercial probiotics due to its high cost. This suggests that the sensory quality of the fried chicken using probiotics from different growth media was at par with the sensory quality of fried chicken from commercial probiotic but offers lower cost.