Physico-chemical properties and sensory acceptance of retorted chicken curry packed in different types of pouches

Noor Zainah, A., . and Wan Nur Zahidah, W. Z., . and Nurhazwani, S., . and Khairol Nadia, A. H., . and Hairiyah, M., . and Mohd Fakhri, H., . and Norhida Arnieza, M., . and Norizah, M. A., . (2024) Physico-chemical properties and sensory acceptance of retorted chicken curry packed in different types of pouches. Journal of Tropical Agriculture and Food Science (Malaysia), 52 (1). pp. 17-23. ISSN 1394-9829

Chicken curry was prepared according to a standardised recipe. The dish was packed in RcPP/Nylon/Al/PET (Al) and Nylon/RcPP (T) and processed in the retort at 121 °C with the corresponding F0 values of 6, 8 and 10. All samples were analysed for physico-chemical, microbiological and sensory evaluation. The chicken curry gravy showed a decreasing trend for total soluble solids (TSS) and colour (a* value). Still, an increasing trend was observed for pH, colour (L* and b* value) and viscosity. The absence of aerobic and anaerobic bacteria, as well as yeast and mould, coliform/E. coli and Salmonella spp. indicated that retorted chicken curry was safe to be consumed. Overall, the sensory evaluation results indicated that the chicken curry retorted at different F0 values and packed with different types of pouches are generally acceptable in terms of colour, odour, taste, texture, viscosity and overall acceptability (sensory scores > 4.84). However, further improvement can be made in terms of odour, taste, texture (chicken) and specific pouch types for certain F0 values. The overall acceptability of chicken curry retorted at 121 °C with F0 6 was the most preferred, with a sensory score of 5.68 for chicken curry packed with an Al pouch.

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Abstract

Chicken curry was prepared according to a standardised recipe. The dish was packed in RcPP/Nylon/Al/PET (Al) and Nylon/RcPP (T) and processed in the retort at 121 °C with the corresponding F0 values of 6, 8 and 10. All samples were analysed for physico-chemical, microbiological and sensory evaluation. The chicken curry gravy showed a decreasing trend for total soluble solids (TSS) and colour (a* value). Still, an increasing trend was observed for pH, colour (L* and b* value) and viscosity. The absence of aerobic and anaerobic bacteria, as well as yeast and mould, coliform/E. coli and Salmonella spp. indicated that retorted chicken curry was safe to be consumed. Overall, the sensory evaluation results indicated that the chicken curry retorted at different F0 values and packed with different types of pouches are generally acceptable in terms of colour, odour, taste, texture, viscosity and overall acceptability (sensory scores > 4.84). However, further improvement can be made in terms of odour, taste, texture (chicken) and specific pouch types for certain F0 values. The overall acceptability of chicken curry retorted at 121 °C with F0 6 was the most preferred, with a sensory score of 5.68 for chicken curry packed with an Al pouch.

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Item Type:	Article
AGROVOC Term:	prepared foods
AGROVOC Term:	heat treatment
AGROVOC Term:	temperature effects
AGROVOC Term:	flexible packs
AGROVOC Term:	viscosity
AGROVOC Term:	colour
AGROVOC Term:	organoleptic properties
AGROVOC Term:	acceptability
AGROVOC Term:	food quality
Geographical Term:	Malaysia
Depositing User:	Ms. Azariah Hashim
Date Deposited:	21 Nov 2025 02:19
Last Modified:	21 Nov 2025 02:19
URI:	http://webagris.upm.edu.my/id/eprint/2695

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