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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.2019.8(8): 406-417
DOI: https://doi.org/10.20546/ijcmas.2019.808.046


Enhancement of Quality and Shelf Life of Chicken Patties Using an Edible Coating of Chitosan
Vivek Shukla1*, S.K. Mendiratta2, R.J. Zende3, Ravikant Agarwal2 and S.R. Badhe1
1Department of Livestock Products Technology,
3Department of Veterinary Public Health, Mumbai Veterinary College, Parel, Mumbai-12, India
2Division of Livestock Products Technology, ICAR-IVRI, Izatnagar-243122, India
*Corresponding author
Abstract:

Effect of edible coating of chitosan was evaluated on quality and shelf-life of chicken patties during refrigerated storage (4±1oC). Chicken patties were divided into three groups of which T1 was kept as control, T2 was dipped in 1% glacial acetic acid and T3 was dipped into 1.5% chitosan dissolved in 1% glacial acetic acid. All the samples were analyzed for physico-chemical parameters, microbiological quality and sensory analysis during refrigeration storage (4±1oC) at an interval of 5 days. The results revealed that T3 had significantly (P<0.05) lower pH, TBARS, Tyrosine and TVBN value as compared to other treatments while microbiological values were also significantly (P<0.05) reduced. T3 was found to be the most stable among all samples and had shelf-life of 15 days at refrigeration temperature (4±1oC) as compared to a control sample with a shelf-life of 10 days. Thus, a shelf-life extension of 5 days was observed in chicken patties dipped in 1.5% chitosan dissolved in 1.0% glacial acetic acid as compared to control at refrigeration storage.


Keywords: Chicken patties, Chitosan, Edible coating, Shelf-life, Natural preservation
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How to cite this article:

Vivek Shukla, S.K. Mendiratta, R.J. Zende, Ravikant Agarwal and Badhe, S.R. 2019. Enhancement of Quality and Shelf Life of Chicken Patties Using an Edible Coating of Chitosan.Int.J.Curr.Microbiol.App.Sci. 8(8): 406-417. doi: https://doi.org/10.20546/ijcmas.2019.808.046