Storage stability of vacuum packaged extended dehydrated chicken meat rings at ambient temperature
Extended dehydrated chicken meat rings were prepared by utilizing spent hen meat (80%), optimized level of rice flour, refined wheat flour, potato starch, spice mix, common salt and sodium tripolyphosphates. The control product was prepared in a similar manner except that rice flour substituted by...
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| Format: | Article |
| Language: | English |
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Indian Council of Agricultural Research
2014-11-01
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| Series: | Indian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | https://epubs.icar.org.in/index.php/IJAnS/article/view/44792 |
| _version_ | 1797659556305698816 |
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| author | B P MISHRA G CHAUHAN S K MENDIRATTA P K RATH |
| author_facet | B P MISHRA G CHAUHAN S K MENDIRATTA P K RATH |
| author_sort | B P MISHRA |
| collection | DOAJ |
| description |
Extended dehydrated chicken meat rings were prepared by utilizing spent hen meat (80%), optimized level of rice flour, refined wheat flour, potato starch, spice mix, common salt and sodium tripolyphosphates. The control product was prepared in a similar manner except that rice flour substituted by equal quantity of spent hen meat. The products were vacuum packaged in nylon-LDPE-aluminum foil-LDPE laminates and analyzed at regular interval of 0, 15, 30 and 45 days during ambient storage at 30±2°C. Significant effect of treatments on the moisture content, thiobarbituric acid reacting substances (TBARS value), peroxide value, total plate count (TPC), yeast and mould count and also on pH value of the products were noticed. Days of storage significantly affected pH value, moisture content, TBARS value, peroxide value, redness, yellowness, hue value, chroma value, TPC, yeast and mould count, appearance (of both dried and rehydrated and cooked products), flavour, texture, meat flavour intensity, juiciness and also on overall acceptability of the products. Treatment × storage days interaction significantly affected moisture content of the dehydrated chicken meat rings during storage.
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| first_indexed | 2024-03-11T18:16:51Z |
| format | Article |
| id | doaj.art-0d1459b1b7aa4418b568c29dda386ac1 |
| institution | Directory Open Access Journal |
| issn | 0367-8318 2394-3327 |
| language | English |
| last_indexed | 2024-03-11T18:16:51Z |
| publishDate | 2014-11-01 |
| publisher | Indian Council of Agricultural Research |
| record_format | Article |
| series | Indian Journal of Animal Sciences |
| spelling | doaj.art-0d1459b1b7aa4418b568c29dda386ac12023-10-16T05:57:05ZengIndian Council of Agricultural ResearchIndian Journal of Animal Sciences0367-83182394-33272014-11-01841110.56093/ijans.v84i11.44792Storage stability of vacuum packaged extended dehydrated chicken meat rings at ambient temperatureB P MISHRA0G CHAUHAN1S K MENDIRATTA2P K RATH3Veterinary Assistant Surgeon, Rajsunakhala, Nayagarh, OdishaIndian Veterinary Research Institute, Izatnagar, Uttar Pradesh 243 122 IndiaIndian Veterinary Research Institute, Izatnagar, Uttar Pradesh 243 122 IndiaCollege of Veterinary Science and Aniaml Husbandry, OUAT, Bhubaneswar, Odisha Extended dehydrated chicken meat rings were prepared by utilizing spent hen meat (80%), optimized level of rice flour, refined wheat flour, potato starch, spice mix, common salt and sodium tripolyphosphates. The control product was prepared in a similar manner except that rice flour substituted by equal quantity of spent hen meat. The products were vacuum packaged in nylon-LDPE-aluminum foil-LDPE laminates and analyzed at regular interval of 0, 15, 30 and 45 days during ambient storage at 30±2°C. Significant effect of treatments on the moisture content, thiobarbituric acid reacting substances (TBARS value), peroxide value, total plate count (TPC), yeast and mould count and also on pH value of the products were noticed. Days of storage significantly affected pH value, moisture content, TBARS value, peroxide value, redness, yellowness, hue value, chroma value, TPC, yeast and mould count, appearance (of both dried and rehydrated and cooked products), flavour, texture, meat flavour intensity, juiciness and also on overall acceptability of the products. Treatment × storage days interaction significantly affected moisture content of the dehydrated chicken meat rings during storage. https://epubs.icar.org.in/index.php/IJAnS/article/view/44792Dehydrated chicken meat ringSpent hen meatStorage study |
| spellingShingle | B P MISHRA G CHAUHAN S K MENDIRATTA P K RATH Storage stability of vacuum packaged extended dehydrated chicken meat rings at ambient temperature Indian Journal of Animal Sciences Dehydrated chicken meat ring Spent hen meat Storage study |
| title | Storage stability of vacuum packaged extended dehydrated chicken meat rings at ambient temperature |
| title_full | Storage stability of vacuum packaged extended dehydrated chicken meat rings at ambient temperature |
| title_fullStr | Storage stability of vacuum packaged extended dehydrated chicken meat rings at ambient temperature |
| title_full_unstemmed | Storage stability of vacuum packaged extended dehydrated chicken meat rings at ambient temperature |
| title_short | Storage stability of vacuum packaged extended dehydrated chicken meat rings at ambient temperature |
| title_sort | storage stability of vacuum packaged extended dehydrated chicken meat rings at ambient temperature |
| topic | Dehydrated chicken meat ring Spent hen meat Storage study |
| url | https://epubs.icar.org.in/index.php/IJAnS/article/view/44792 |
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