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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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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.2020.9(10): 798-806
DOI: https://doi.org/10.20546/ijcmas.2020.910.096


Shelf Life of Spent Hen Meat Papad Stored at Ambient Temperature
M. Muthulakshmi1* and M. Muthukumar2
Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Namakkal, Tamil Nadu Veterinary and Animal Sciences University, Tamil Nadu, India
*Corresponding author
Abstract:

India is the most popular country for the production of poultry eggs which lead to the problem with the disposal off spent hens. Utilization of such spent hen meat is a big challenge to modify into potential palatable value-added products. The present study was carried out to study the shelf life of spent hen meat papad stored at ambient temperature. The spent hen meat papad were prepared and packed by aerobic packaging and modified atmosphere (80 per cent nitrogen and 20 per cent carbon dioxide) packaging (MAP) methods in sterile Pet/Poly pouches and packed samples were stored at ambient temperature. The samples were analysed on 0 day, 30th day and 60th day. Significant (P < 0.05) difference in pH, Thiobarbituric acid, water activity and FFA was observed during storage period. During the storage period microbial count gradually increased but within acceptable level. In sensory scores the colour, flavour, texture, crispiness and over all acceptability were significantly higher in MAP sample. Sensory scores gradually decreased during storage periods. Based on the findings, it is concluded that the spent hen meat papad could be stored up to 60 days at ambient temperature by aerobic and modified atmosphere packaging without any noticeable deterioration in the quality and acceptability of the product.


Keywords: Shelf life, Spent hen, Meat papad, Storage
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How to cite this article:

Muthulakshmi, M. and Muthukumar, M. 2020. Shelf Life of Spent Hen Meat Papad Stored at Ambient Temperature.Int.J.Curr.Microbiol.App.Sci. 9(10): 798-806. doi: https://doi.org/10.20546/ijcmas.2020.910.096