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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 2018 - IJCMAS--ICV 2018: 95.39 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 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 832-840
DOI: https://doi.org/10.20546/ijcmas.2018.703.097


Shelf-Life of Ready-To-Eat Retort Processed Pepper Chicken
P. Nalini1*, Robinson J.J. Abraham2, V. Appa Rao2, R. Narendra Babu2, T.Nobal Rajkumar3, R. Rajkumar1 and R.S. Kathiravan1
1Mecheri Sheep Research Station, Pottaneri, Salem, Tamil Nadu, India
2Department of Livestock Product Technology (Meat Science), Madras Veterinary College, Chennai, Tamil Nadu, India
3Veterinary Consultant, Aavin, Erode, Tamil Nadu, India
*Corresponding author
Abstract:

The study was undertaken to standardize a shelf-stable ready-to-eat pepper chicken using broiler meat by retort pouch processing. Three experiments were conducted, in the first experiment the recipe was standardized (pilot scale study) on the basis of sensory evaluation and in second experiment retort pouch processing temperature (F0 value) was determined based on references, commercial sterility test, visual observation, sensory evaluation and preliminary trials. The come up percentage was 27.27 and the F0 value was 7.2 minutes. In third experiment, shelf stability was assessed for a period of 90 days by microbiological, physico-chemical and sensory qualities by repeating the trials for six times. Results of the present study revealed that the pepper chicken from broiler meat was biochemically and microbially safe for the entire storage period.


Keywords: Indigenous products, Chicken, Retort processing, F0 value, Storage study
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How to cite this article:

Nalini, P., Robinson J.J. Abraham, V. Appa Rao, R. Narendra Babu, T. Nobal Rajkumar, R. Rajkumar and Kathiravan, R.S. 2018. Shelf-Life of Ready-To-Eat Retort Processed Pepper Chicken.Int.J.Curr.Microbiol.App.Sci. 7(3): 832-840. doi: https://doi.org/10.20546/ijcmas.2018.703.097