Evaluation of Aerobically Packaged Fibre Enriched Low Fat Kadaknath Chicken Patties under Refrigeration Storage

Abstract

The fibre enriched low fat kadaknath chicken patties were packaged aerobically and evaluated for storage stability under refrigeration. The pH, TBA and FFA values of treated patties were lower as compared to control throughout the storage. A progressive and significant (P<0.05) increment in the pH, TBA and FFA values of control as well as fibre enriched low fat kadaknath chicken patties were observed with the advancement of storage in aerobically kadaknath chicken patties. The total plate count (TPC) followed a significantly (P<0.05) increasing pattern from 0 to 12 day in aerobic packaging in control as well as fibre enriched low fat kadaknath chicken patties. The psychotropic counts as well as Yeast and Mold count under aerobic packaging were not detected up to 9 day of storage either in control or in fibre enriched low fat kadaknath chicken patties and these were detected on 12 day of storage. The coliform were not detected during the entire period of storage in aerobic packaging. Sensory attributes under storage study did not have any significant (P>0.05) difference between control and fibre enriched low fat kadaknath chicken patties on all storage days of aerobic packaging. The mean scores for all the sensory attributes for both control as well as fibre enriched low fat kadaknath chicken patties decreased gradually with increasing storage period. From the study it was concluded that the fibre enriched low fat kadaknath chicken patties may be considered as health full product which was very well stable and accepted up to 12 day in aerobic packaging under refrigeration.