National Academy of Agricultural Sciences (NAAS)
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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 |
The objective of the study was to evaluate the quality and frozen storage shelf life of chicken patties incorporated with functional ingredients like dried apricots and dried citrus fruit residue. Dried apricots (2%) and dried citrus fruit residue (1%) were incorporated in chicken patties, which were packed (conventionally and under vacuum) in LDPE and PP/PE co-extruded laminate bags and frozen stored (-20±2°C) for two months. It was observed that vacuum packed chicken patties had significantly (p ≤ 0.5) lower moisture, ash, fat, protein, crude fiber, sensory attributes, lower free fatty acids, peroxide values and thiobarbituric acid values. Also, vacuum packed chicken patties had significantly (p ≤ 0.5) lower free fatty acids, peroxide values and thiobarbituric acid values than conventionally packed chicken patties at the end of two months of frozen storage (-20±2°C) period.
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