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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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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 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(1): 2844-2855
DOI: https://doi.org/10.20546/ijcmas.2018.701.339


Application of Multi-Hurdles Technology in Development and Quality Evaluation of Shelf-Stable Barbecued Chicken Stored at Ambient Temperature
Gunasekaran*, T. Sathu, V.N. Vasudevan,Prajwal, Kuleswan Pame and S. Shanmathi
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, Thrissur – 680 651, Kerala, India
*Corresponding author
Abstract:

The study was carried out to develop the shelf stable barbecued chicken treated with multi-hurdles, humectant (HG) - Glycerol, acidulants (AL) viz. lactic acid (LA) and glucono-delta-lactone (GDL) and irradiation and to compared the shelf life at ambient temperature of the vacuum packed developed product with that of control. In experiment there were four different combinations used i.e. C1-Control 1 (without hurdles), C2-Control 2 (2% HG), T1-(C2 + 0.2%LA + 0.2%GDL + Non-irradiated) and T2-(C2 + 0.2%LA + 0.2%GDL + Irradiated). Physico-chemical, microbiological and sensory characteristics were analyzed at 3 days intervals upto 6 days of storage period. The pH value of all the samples significantly increased during storage period. No significant changes were observed in aw of controls and treatment samples during storage. All the barbecued chickens tended a significant decrease in the L* value on day 3 of storage. The a* value increased in all the samples during storage. The product treated with hurdles like HG along with AL tended a significant (P<0.05) decrease in the b* values on day 3 of storage. TBARS and tyrosine values were significantly increased throughout the storage period, but were below the acceptable limits for control and shelf stable barbecued chicken. For total viable and yeast and mold counts, significantly (P<0.05) lower count was noted in irradiated sample during storage period. However, irradiated sample exhibited off-odour during sensory evaluation from day of irradiation and it became very intense on sixth day of storage. From the above studies it can be inferred that SBC incorporated with HG and AL had a shelf-life upto 3 days at ambient temperature storage and was comparable with control for sensory attributes and can be marketed without any cold chain upto 3 days.


Keywords: Barbecue chicken, Multi-hurdles, Humectant, Acidulants, Shelf-stable
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How to cite this article:

Gunasekaran, P., T. Sathu, V.N. Vasudevan, S. Prajwal, Kuleswan Pame and Shanmathi, S. 2018. Application of Multi-Hurdles Technology in Development and Quality Evaluation of Shelf-Stable Barbecued Chicken Stored at Ambient Temperature.Int.J.Curr.Microbiol.App.Sci. 7(1): 2844-2855. doi: https://doi.org/10.20546/ijcmas.2018.701.339