Quality changes during the storage of dehydrated chicken kebab mix

The level of binders (starch, refined wheat flour and milk powder) was optimised with respect to sensory quality of ready‐to‐eat kebab made from a dehydrated mix using the experiment based on the Box–Behnken design. The optimised levels (as % of cooked meat) were 4.5% starch, 9.5% refined wheat flour and 2% milk powder. Dehydrated chicken kebab mix prepared with optimised quantities of binders and spices was packed in metalised polyester pouches, stored at ambient temperature (27 ± 2 °C) for 6 months and sampled periodically for quality evaluation. A gradual decrease (P ≤ 0.05) in pH from 5.8 to 5.5, increases (P ≤ 0.05) in a_w from 0.31% to 0.42%, in moisture from 5.4% to 6.2%, in free fatty acid values from 0.99 to 1.74 as per cent oleic acid and in thiobarbituric acid numbers from 2.9 to 5.3 mg malonaldehyde kg^?1 were observed during storage. Hunter colour a values increased (P ≤ 0.05) from 0.30 to 1.29, whereas changes in Hunter L (51.8–53.4) and in Hunter b (19.0–19.5) values were marginal (P ≥ 0.05) during storage. The chicken kebab mix was microbiologically safe as indicated by low bacterial counts and absence of coliforms throughout the storage period of 6 months. Fried chicken kebabs prepared from mix stored for up to 6 months were acceptable.