Indian Journal of Poultry Science
Year : 2002, Volume : 37, Issue : 2
First page : ( 151) Last page : ( 154)
Print ISSN : 0019-5529.

Changes in the quality of restructured cured chicken during refrigerated storage

Mandal P.K., Pal U.K., Das C.D., Rao V. Kesava*

Department of Livestock Products Technology, Rajiv Gandhi College of Veterinary and Animal Sciences, Pondicherry-605 009.

* Corresponding author.

Received:  7  June,  2001; Accepted:  15  April,  2002.

Abstract

Preparation of low-fat restructured cured chicken was standardized using deboned broiler meat. The meat cubes were cured for 24 hr at 4±1°C in a solution containing 20% salt, 10% cane sugar, 4% tetra sodium pyrophosphate and 0.15% sodium nitrite @ 10% w/w prior to stuffing into stainless steel mould and cooking to an internal temperature of 80±1°C. Thin slices (2 mm thickness) of the finished product were packaged in LDPE (200G) pouches and stored at 4±1°C. Changes in its physico-chemical, microbiological and sensory qualities were monitored at 5 days intervals during 15 days of storage. No appreciable changes in the pH were recorded throughout the storage, however a significant (P<0.01) increase in the TBA, free amino acid (FAA) and tyrosine values occurred with storage time. Standard plate count (SPC) increased significantly (P<0.01) only on 15th day of storage. Psychrophilic count (PPC) increased significantly (P<0.01) with increase in storage period, whereas, halophilic count did not show any significant increase. All the counts were within permissible limits throughout the storage period. There was a gradual decrease in all the sensory attributes of the product with increase in storage period but the product remained acceptable upto 10 days under refrigeration.

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Key words

Cured chicken, restructured, quality, refrigeration storage.

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