Abstract
This study was conducted to assess the composition, physicochemical, microbiological and sensory quality of aerobically packaged chicken nuggets stored at two different superchilling temperature (-2 ±0.5ºC and -0.5±0.5ºC) and compare with storage under frozen (-20±1ºC) and chilling (4±1ºC) temperature for 35 days. The products stored at chilling (4±1ºC) temperature spoiled within 28 days. The moisture content of super-chilled samples was significantly lower than frozen sample and higher than chilled samples. However there was no significant variation in the fat content of the product stored at different temperatures. There was a significant increase in pH of chilled samples than super-chilled with progress in the storage period. The TBA and tyrosine values of the superchilled samples were significantly lower than chilled samples during the storage. Super-chilled nuggets showed significantly lower TPC and psychrophillic counts as compared to chilled nuggets. Sensory evaluation also revealed significantly high scores for super-chilled product than chilled nuggets indicating usefulness of super-chilling temperature for extension of shelf life. 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
