Abstract
RTE Pineapple chicken curry, a traditional Kerala recipe, was prepared and standardized by using de-boned broiler meat chunks, pineapple and spices. The product having both meat and gravy (1:1.9) was packed in polyethylene pouches and stored at -18℃± 2℃for 6 months. During frozen storage, the free fatty acid (FFA) values were 0.28 - 0.46 (as percentage oleic acid) and thiobarbituric acid (TBA) values were 1.68 - 2.45 (mg of malonaldehyde/Kg of sample) increased in both meat and gravy. Meat and gravy pH were in the range of 5.5 to 6. Marginal decrease in shear force values (43.4 - 39.6 N) were also observed. During storage the SPC was found to be decreasing over period of storage (100, 40, 20, -18℃± 2℃for 6 months.
Highlights
The sensory score indicated that the RTE pineapple chicken curry is acceptable after storage at −18 ̊C ± 2 ̊C for 6 months
In the present study polythene pouches were used for packaging the product that were of low cost and maintained the quality of food at frozen storage without any damage to the packaging material that usually is seen with other polymer materials such as polypropylene
In the present RTE recipe pineapple used were different from other regular chicken curry recipe
Summary
Indian traditional meat based recipes are well known for its delicious and appetizing taste worldwide, but these foods require number of unit operations and long preparation time [1]. In order to minimize the tedious operations involved in preparation of food and to save time including all the required nutrition and to fulfill satiety of consumer especially for working population there is a need to develop several products that involve minimum processing. In the present study polythene pouches were used for packaging the product that were of low cost and maintained the quality of food at frozen storage without any damage to the packaging material that usually is seen with other polymer materials such as polypropylene. Changes in quality during chilled or frozen storage have been studied in cod and haddock fillets [3], muscle of volador [4], buffalo meat burgers [5], chicken nuggets [6,7] etc
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