Follow
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 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



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

See Guidelines to Authors
Current Issues

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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(12): 3134-3142
DOI: https://doi.org/10.20546/ijcmas.2017.612.365


Storage Stability of Vacuum Packaged Chevon Tikkis (Traditional Patties) at Refrigeration Temperature (4±1°C)
Nishant Sharma1*, P. Prabhakaran2, Sudeep Das3 and Nidhi Bisht4
1Mobile Veterinary Unit Rudrapur (Udham Singh Nagar), Uttarakhand, India
2Department of LPT, COVASc, GBPUA&T, pantnagar, Uttarakhand, India
3Department of Animal Husbandry, West Bengal Government, India
4Veterinary Hospital, Thalnadi, Pauri, Uttarakhand, India
*Corresponding author
Abstract:

Chevon tikkis were prepared by improved method; vacuum and aerobically packaged and stored at 4±1°C under refrigeration temperature. The storage stability of vacuum packaged (VP) tikkis was evaluated, against aerobic packaged (AP) tikkis. Physicochemical properties, microbiological studies and sensory properties were evaluated on 0, 7, 14 and 21 days of storage. The VP product showed a significantly (P<0.01) lower TBA value than AP product throughout the observation period. Microbiological studies revealed that in VP and AP products TVC, anaerobic count, proteolytic count, yeast and mold count and lipolytic count increased significantly (P<0.01) with the advancement of storage period, with significantly lower (P<0.01) microbial counts observed for VP product throughout the observation period. Significantly (P<0.01) higher scores for appearance, color, flavor, texture and overall acceptability were noticed throughout the storage period for VP product. Sensory attributes decreased significantly (P<0.01) with advancement of storage period. The study demonstrated that vacuum packaging was effective to preserve the physicochemical, microbiological and sensory attributes of the chevon tikki up to 14 days of storage at refrigeration temperature (4±1°C).


Keywords: Chevon, tikki, Vacuum packaging, Aerobic packaging.
Download this article as Download

How to cite this article:

Nishant Sharma, P. Prabhakaran, Sudeep Das and Nidhi Bisht. 2017. Storage Stability of Vacuum Packaged Chevon Tikkis (Traditional Patties) at Refrigeration Temperature (4±1°C).Int.J.Curr.Microbiol.App.Sci. 6(12): 3134-3142. doi: https://doi.org/10.20546/ijcmas.2017.612.365