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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(2): 675-683
DOI: http://dx.doi.org/10.20546/ijcmas.2017.602.076


Quality Analysis of Vacuum Packed Super Chilled Chicken Breast at 24 hour Storage
K.S. Rathod1*, R.K. Ambadkar1, B.M. Naveena2 and S.K. Devatkal2
1Department of Livestock Products Technology, Nagpur Veterinary College,Nagpur (M.S.), India
2National Research Centre on Meat, Chengicherla, Hyderabad, Telangana State, India
*Corresponding author
Abstract:

The present study was conducted to compare the quality of vacuum packed superchilled (-1.5 to -2.5ºC) chicken breast with the chilled and frozen chicken breast at 24 h of storage. The result showed improvement in moisture content of superchilled meat with reduction in protein content as compared to fresh meat. There were no significant difference (P>0.05) in fat content of treated samples. The pH and WHC % showed no significant effect of cooling treatments. The ERV was good in treated samples except in chilled samples wherein it was decreased significantly. There was significant (P<0.05) reduction of drip loss in superchilled meat compared to chilled and frozen samples which is significant for superchilling industry. The aw in frozen and superchilled fillets were found to be reduced significantly (P<0.05) as compared to fresh meat. Microbiological analysis indicated non significant (P>0.05) increase in TPC of superchilled and frozen fillets where as in chilled samples the increase in TPC was significant (P<0.05) indicating significance of superchilling technique in improving meat quality. However, psychrophillic count was increased significantly (P<0.05) in both chilled and superchilled fillets. The texture of superchilled fillets was comparable to chilled fillet and found to be improved. Lightness (L*), redness (a*) and yellowness (Hunter b*) value were affected markedly due to superchilling temperature. There was reduction in L* and b* in superchilled breast fillet against frozen and chilled fillet. The study indicated that superchilling could be a good way to preserve freshness of vacuum packed chicken breast fillet with improving the quality characteristics.


Keywords: Chicken breast, Superchilling, Vacuum packaging, 24 h storage,Quality analysis
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How to cite this article:

Rathod, K.S., R.K. Ambadkar, B.M. Naveena and Devatkal, S.K. 2017. Quality Analysis of Vacuum Packed Superchilled Chicken Breast at 24 h Storage.Int.J.Curr.Microbiol.App.Sci. 6(2): 675-683. doi: http://dx.doi.org/10.20546/ijcmas.2017.602.076