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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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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.2017.6(11): 2797-2809
DOI: https://doi.org/10.20546/ijcmas.2017.611.330


Evaluation of the Effect of Incorporation of Functional Ingredients on the Shelf Life of Chicken Patties Using Different Packaging Conditions during Frozen Storage
Shruti Sharma*, Himanshu Prabhakar, S.S. Thind, Manish Chatli and Amarjeet Kaur
Food Science & Technology Department, Punjab Agricultural University, Ludhiana, Punjab-141001, India
*Corresponding author
Abstract:

The objective of the study was to evaluate the quality and frozen storage shelf life of chicken patties incorporated with functional ingredients like dried apricots and dried citrus fruit residue. Dried apricots (2%) and dried citrus fruit residue (1%) were incorporated in chicken patties, which were packed (conventionally and under vacuum) in LDPE and PP/PE co-extruded laminate bags and frozen stored (-20±2°C) for two months. It was observed that vacuum packed chicken patties had significantly (p ≤ 0.5) lower moisture, ash, fat, protein, crude fiber, sensory attributes, lower free fatty acids, peroxide values and thiobarbituric acid values. Also, vacuum packed chicken patties had significantly (p ≤ 0.5) lower free fatty acids, peroxide values and thiobarbituric acid values than conventionally packed chicken patties at the end of two months of frozen storage (-20±2°C) period.


Keywords: Chicken patties, Dried apricots, Dried citrus fruit residue, Vacuum packaging, Frozen storage.
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How to cite this article:

Shruti Sharma, Himanshu Prabhakar, S.S. Thind, Manish Chatli and Amarjeet Kaur. 2017. Evaluation of the Effect of Incorporation of Functional Ingredients on the Shelf Life of Chicken Patties Using Different Packaging Conditions during Frozen Storage.Int.J.Curr.Microbiol.App.Sci. 6(11): 2797-2809. doi: https://doi.org/10.20546/ijcmas.2017.611.330