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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(12): 3154-3164
DOI: https://doi.org/10.20546/ijcmas.2018.712.363


Storage Stability of Chicken Momo at Super Chilling Temperature
A.A. Pawade, K.S. Rathod* and R.K. Ambadkar
Department of Livestock Products Technology, Nagpur Veterinary College, Nagpur (M.S.), India
*Corresponding author
Abstract:

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.


Keywords: Chicken momos, Superchilling, Aerobic packaging, Quality analysis, Shelf life
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How to cite this article:

Pawade, A.A., K.S. Rathod and Ambadkar, R.K. 2018. Storage Stability of Chicken Momo at Super Chilling Temperature.Int.J.Curr.Microbiol.App.Sci. 7(12): 3154-3164. doi: https://doi.org/10.20546/ijcmas.2018.712.363