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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 (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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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): 1263-1269
DOI: https://doi.org/10.20546/ijcmas.2018.703.149


Influence of Physico – Chemical Characteristics and Microbial Profile on Sensory Acceptability and Shelf Stability of Restructured Turkey Meat Nuggets in Refrigerated Storage
M. Anna Anandh* and R. Annal Villi
Department of Livestock Products Technology, Tamil Nadu Veterinary and Animal Sciences University, Veterinary College and Research Institute, Orathanadu – 614 625, Thanjavur District, Tamil Nadu, India
*Corresponding author
Abstract:

Restructured turkey meat nuggets prepared from minced turkey meat was stored at 4 ± 1ºC to assess the quality changes at 0, 7, 14, 21 and 30 day of storage. pH, thiobarbituric acid and tyrosine values were increased and extract release volume was decreased significantly (P<0.01) with increasing storage period. Period of storage had no significant effect on moisture content. The results indicated that total plate count, psychrotropic count, coliform count, yeast and mould count and staphylococcal count (in log 10 cfu/gm) ranged from 1.12 ± 0.10 to 4.78 ± 0.10, 1.14 ± 0.12 to 4.52 ± 0.10, 1.10 ± 0.12 to 2.92 ± 0.12, 1.18 ± 0.10 to 3.40 ± 0.12 and 1.10 ± 0.12 to 3.98 ± 0.14, respectively. Throughout the storage period, all microbial counts were within the acceptable limits of cooked meat products. No adverse effects were noticed on sensory scores for appearance, flavour, juiciness, texture and overall acceptability up to 30 days of storage. Therefore, restructured turkey meat nuggets can be prepared and could safely be stored for 21 days at 4 ± 1ºC in LDPE pouches under aerobic packaging.


Keywords: Turkey, Meat, Restructuring, Nuggets, Quality, Microbial profile, Storage stability
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How to cite this article:

Anna Anandh, M. and Annal Villi, R. 2018. Influence of Physico – Chemical Characteristics and Microbial Profile on Sensory Acceptability and Shelf Stability of Restructured Turkey Meat Nuggets in Refrigerated Storage.Int.J.Curr.Microbiol.App.Sci. 7(3): 1263-1269. doi: https://doi.org/10.20546/ijcmas.2018.703.149