National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study was conducted to compare the quality of superchilled (-2 ±0.5ºC), frozen (-20±1ºC) and chilled (4±1ºC) chicken momos, aerobically packaged in LDPE pouches. The products stored at chilling (4±1ºC) temperature spoiled on day 12. There was significant decrease in moisture and fat content of both frozen and superchilled samples with progress in storage period where as the protein content of chicken momo did not affect. The pH of all the samples increased gradually during the storage period. However, the pH of superchilled samples increased significantly at the end of storage. TBA and Tyrosine values of the superchilled samples were significantly lower than chilled samples during the storage period. Furthermore, superchilled products showed significantly lower TPC and PC as compared to chilled product and none of the samples revealed coliforms throughout the period of storage. Superchilled samples had the yeast and molds on day 24.onwards.However, frozen sample did not reveal any yeast and mold throughout the study period of 32 days. Sensory evaluation also revealed significantly high scores for superchilled product than chilled momos indicating usefulness of superchilling in extension of shelf life. The study indicated that the shelf life of chicken momos could be extended up to 32 days under superchilling (-2 ±0.5ºC) temperature.
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