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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.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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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 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
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.2019.8(11): 2585-2593
DOI: https://doi.org/10.20546/ijcmas.2019.811.299


Storage Stability of Functional Kadaknath Chicken Patties under Vacuum Packaging
Sunil Badole1, N.K Nayak1*, M.K. Mehta2 and Ranjeet Aich2,3
1Department of Livestock Products Technology, 2Department of Animal Nutrition, 3Department of Veterinary Microbiology, College of Veterinary Science & A.H., Mhow, Indore (453446), M.P., India
*Corresponding author
Abstract:

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.


Keywords: Kadaknath storage study, Functional patties, Sensory attributes
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How to cite this article:

Sunil Badole, N.K Nayak, M.K. Mehta and Ranjeet Aich. 2019. Storage Stability of Functional Kadaknath Chicken Patties under Vacuum Packaging.Int.J.Curr.Microbiol.App.Sci. 8(11): 2585-2593. doi: https://doi.org/10.20546/ijcmas.2019.811.299