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 |
Fiber enriched low fat functional kadaknath chicken patties were developed and packaged in vacuum condition and evaluated for storage stability under refrigeration. The pH, TBA and FFA values of fibre enriched low fat kadaknath chicken patties were lower as compared to control throughout the storage. A progressive and significant (P<0.05) increment in the pH, TBA and FFA values of control as well as fiber enriched low fat kadaknath chicken patties were observed with the advancement of storage. The total plate count (TPC) followed a significantly (P<0.05) increasing pattern from 0 to 28 day in control as well as fiber enriched low fat kadaknath chicken patties. Psychrotropic counts under vacuum packaging were detected from 14th day of storage and Yeast and Mold were not detected during the entire period of storage. Coliform were also not detected during the entire period of storage. Sensory attributes under storage study did not have any significant (P>0.05) difference between control and fiber enriched low fat kadaknath chicken patties on all storage days. The mean scores for all the sensory attributes for both control as well as fiber enriched low fat kadaknath chicken patties decreased gradually with increasing storage period. From the study it was concluded that the fiber enriched low fat kadaknath chicken patties may be considered as health full product which was very well stable and accepted for a period of 28 days in vacuum packaging under refrigeration.
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