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 |
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).
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