Effect of Refrigerated Storage ON QUALITY of Chicken Meat Balls

DOI: 10.5958/j.0976-0563.33.1.010    | Article Id: DR-849 | Page : 48-51
Citation :- Effect of Refrigerated Storage ON QUALITY of Chicken Meat Balls .Asian Journal Of Dairy and Food Research.2014.(33):48-51
M. Anna Anandh* drmaatnvasu@yahoo.com
Address : Department of Livestock Products Technology, Veterinary College and Research Institute, Orathanadu – 614 625, India

Abstract

Chicken meat balls prepared from chicken meat were stored at 4 + 1ºC to assess the quality changes after every five days upto 20 day of storage. The pH,  moisture, thiobarbituric acid and tyrosine values got increased and extract release volume decreased significantly with increasing storage period. Throughout the storage period, all microbial counts were within the acceptable limits of cooked meat products. Sensory scores decreased significantly after 15 days of storage. Therefore, chicken meat balls can be prepared and safely be stored for 15 days at 4 + 1ºC in LDPE pouches under aerobic packaging.

Keywords

Chicken Meat balls Microbial profile Quality Shelf life.

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