Shelf life evaluation of restructured chicken meat blocks extended with sorghum flour and potato at refrigerated storage (41C)


Citation

Kumar R. R, . and Sharma B.D, . and Mendiratta S.K, . and Malav O.P, . and Talukder S, . Shelf life evaluation of restructured chicken meat blocks extended with sorghum flour and potato at refrigerated storage (41C). pp. 105-110. ISSN 22317546

Abstract

This study was conducted to evaluate the Shelf life of restructured chicken meat blocks extended with sorghum flour and potato at refrigerated storage (41C). Sorghum flour (1:1 hydration w/w) at 9 level and potato (boiled and mashed) at 6 level were incorporated by replacing the lean meat in pre-standardized formulation. Storage quality with respect to physico-chemical pH and Thiobarbituric Acid (TBA) value microbiological Psychrophilic count (PC) Total plate count (TPC) and coliform count and sensory properties of control and extended products were studied. The products were aerobically packaged in low density polyethylene (LDPE) pouches and analysed at regular interval of 0 5 10 and 15 days during refrigerated storage (41C). The storage period did not bring about any significant changes in pH of the products but TBA values PC and TPC showed linear increasing trend from 0 to 15th day of refrigerated storage in treatment products as well as control. Mesophilic and psychrotrophic counts did not exceed log10 3.12 and 2.98 cfu/g log10 2.86 and 2.63 cfu/g log10 2.63 and 2.95 cfu/g for control SF and potato treated RCMB respectively. Coliforms were not detected in control and treated RCMB during the storage period of 15 days. The sensory scores of treated samples and control for appearance flavour binding texture juiciness and overall acceptability showed a progressive decline with increase in storage period but the scores were rated above good. The products retained good to very good acceptability for 15 days without any marked loss of physico-chemical microbiological and sensory quality.


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Abstract

This study was conducted to evaluate the Shelf life of restructured chicken meat blocks extended with sorghum flour and potato at refrigerated storage (41C). Sorghum flour (1:1 hydration w/w) at 9 level and potato (boiled and mashed) at 6 level were incorporated by replacing the lean meat in pre-standardized formulation. Storage quality with respect to physico-chemical pH and Thiobarbituric Acid (TBA) value microbiological Psychrophilic count (PC) Total plate count (TPC) and coliform count and sensory properties of control and extended products were studied. The products were aerobically packaged in low density polyethylene (LDPE) pouches and analysed at regular interval of 0 5 10 and 15 days during refrigerated storage (41C). The storage period did not bring about any significant changes in pH of the products but TBA values PC and TPC showed linear increasing trend from 0 to 15th day of refrigerated storage in treatment products as well as control. Mesophilic and psychrotrophic counts did not exceed log10 3.12 and 2.98 cfu/g log10 2.86 and 2.63 cfu/g log10 2.63 and 2.95 cfu/g for control SF and potato treated RCMB respectively. Coliforms were not detected in control and treated RCMB during the storage period of 15 days. The sensory scores of treated samples and control for appearance flavour binding texture juiciness and overall acceptability showed a progressive decline with increase in storage period but the scores were rated above good. The products retained good to very good acceptability for 15 days without any marked loss of physico-chemical microbiological and sensory quality.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Shelf life
AGROVOC Term: Chicken meat
AGROVOC Term: Sorghum
AGROVOC Term: Physicochemical properties
AGROVOC Term: Refrigerated storage
AGROVOC Term: Meat production
AGROVOC Term: India
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/21594

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