Abstract
Chicken snacks prepared by utilizing spent hen meat and other necessary ingredients were packaged aerobically as well as under vacuum in laminated (polyethylene/aluminium foil) pouches (size 25X20 cm). They were stored at 30+2 0 C and analysed for physico- chemical characteristics at a regular interval of 0, 6, 12, 18, 24 and 30 days. Chicken snacks indicated none significant effect of storage and packaging systems on contents of moisture, fat, protein, ash. However, significant (P<0.05) difference was observed in thiobarbituric acid (TBA) value, shear force value and pH. Overall storage in vacuum packaging revealed better quality with respect to its physico-chemical qualities with the exception of TBA values. On the basis of present study we can say that chicken snacks can very well preserved at ambient (30±2 o C) temperature for a month under aerobically as well as under vacuum packaging.
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