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 study was carried out to develop the shelf stable barbecued chicken treated with multi-hurdles, humectant (HG) - Glycerol, acidulants (AL) viz. lactic acid (LA) and glucono-delta-lactone (GDL) and irradiation and to compared the shelf life at ambient temperature of the vacuum packed developed product with that of control. In experiment there were four different combinations used i.e. C1-Control 1 (without hurdles), C2-Control 2 (2% HG), T1-(C2 + 0.2%LA + 0.2%GDL + Non-irradiated) and T2-(C2 + 0.2%LA + 0.2%GDL + Irradiated). Physico-chemical, microbiological and sensory characteristics were analyzed at 3 days intervals upto 6 days of storage period. The pH value of all the samples significantly increased during storage period. No significant changes were observed in aw of controls and treatment samples during storage. All the barbecued chickens tended a significant decrease in the L* value on day 3 of storage. The a* value increased in all the samples during storage. The product treated with hurdles like HG along with AL tended a significant (P<0.05) decrease in the b* values on day 3 of storage. TBARS and tyrosine values were significantly increased throughout the storage period, but were below the acceptable limits for control and shelf stable barbecued chicken. For total viable and yeast and mold counts, significantly (P<0.05) lower count was noted in irradiated sample during storage period. However, irradiated sample exhibited off-odour during sensory evaluation from day of irradiation and it became very intense on sixth day of storage. From the above studies it can be inferred that SBC incorporated with HG and AL had a shelf-life upto 3 days at ambient temperature storage and was comparable with control for sensory attributes and can be marketed without any cold chain upto 3 days.
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