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 |
Restructured turkey meat nuggets prepared from minced turkey meat was stored at 4 ± 1ºC to assess the quality changes at 0, 7, 14, 21 and 30 day of storage. pH, thiobarbituric acid and tyrosine values were increased and extract release volume was decreased significantly (P<0.01) with increasing storage period. Period of storage had no significant effect on moisture content. The results indicated that total plate count, psychrotropic count, coliform count, yeast and mould count and staphylococcal count (in log 10 cfu/gm) ranged from 1.12 ± 0.10 to 4.78 ± 0.10, 1.14 ± 0.12 to 4.52 ± 0.10, 1.10 ± 0.12 to 2.92 ± 0.12, 1.18 ± 0.10 to 3.40 ± 0.12 and 1.10 ± 0.12 to 3.98 ± 0.14, respectively. Throughout the storage period, all microbial counts were within the acceptable limits of cooked meat products. No adverse effects were noticed on sensory scores for appearance, flavour, juiciness, texture and overall acceptability up to 30 days of storage. Therefore, restructured turkey meat nuggets can be prepared and could safely be stored for 21 days at 4 ± 1ºC in LDPE pouches under aerobic packaging.
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