Follow
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.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



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

See Guidelines to Authors
Current Issues

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.2019.8(7): 793-808
DOI: https://doi.org/10.20546/ijcmas.2019.807.096


Physico-Chemical, Sensory and Microbiological Quality Characteristics of Tray Packaged Chicken Nuggets Wrapped with Different Films and Stored at Frozen Condition
Dipak Kumar Banerjee, Immanuel Prince Devadason*, Sanjod Kumar Mendiratta, Ravi Kant Agrawal and V. Dhineshkumar
Division of Livestock Products Technology, ICAR-IVRI, Izatnagar, Bareilly, UP-243122, India
*Corresponding author
Abstract:

In the last decade most of the developed countries entered into a new packaging trend called tray packaging which was unexplored in India especially for meat and meat products. The current study was designed to evaluate influence of low density polyethylene (LDPE), linear low density polyethylene (LLDPE), high density polyethylene (HDPE) and polyvinylchloride (PVC) wrap films on various physico-chemical (pH, instrumental colour, water activity, Warner-Bratzler shear force, free fatty acid, TBARS and tyrosine value), sensory and microbiological (total plate count, yeast and mold count, coliform count and psychrophilic count) attributes of chicken nuggets at frozen (-18±2°C) conditions. About 200g of chicken nuggets were aerobically packed separately in food grade polypropylene trays, heat sealed and studied at 1 month interval for 3 months. In frozen storage, chicken nuggets had good qualities in case of all the treatment films for a period of 3 months. Tray packaged chicken nuggets sealed with HDPE film had better physicochemical, sensory and microbiological qualities but nuggets sealed with PVC film had better colour (L, a, b) characteristics than that of other films. Thus, it can be concluded that tray packaging of meat products sealed with HDPE film can be successfully used under frozen conditions for maintenance of better quality of meat products.


Keywords: Tray, Chicken nuggets, LDPE, LLDPE, HDPE, PVC, Polypropylene, frozen
Download this article as Download

How to cite this article:

Dipak Kumar Banerjee, Immanuel Prince Devadason, Sanjod Kumar Mendiratta, Ravi Kant Agrawal and Dhineshkumar, V. 2019. Physico-Chemical, Sensory and Microbiological Quality Characteristics of Tray Packaged Chicken Nuggets Wrapped with Different Films and Stored at Frozen Condition.Int.J.Curr.Microbiol.App.Sci. 8(7): 793-808. doi: https://doi.org/10.20546/ijcmas.2019.807.096