Storage Quality and Shelf Life of Functional Restructured Spent Hen Meat Blocks in Vacuum Packaging at Refrigerated Storage (4 ± 1 °C)

Abstract

The present study was conducted to study the storage quality of vacuum-packaged functional restructured spent hen meat blocks at refrigeration temperature. Slices of control and functional restructured spent hen meat block (FRSHMB) were vacuum-packaged and analysed at regular interval of 15 days at refrigerated temperature (4 ± 1 °C). The pH of control as well as FRSHMB decreased significantly from 30th day of storage. The pH of FRSHMB was significantly lower as compared to the control on the 45th and 60th day of storage. The TBA values of FRSHMB were significantly lower as compared to the control on the 30th, 45th and 60th day of storage. There was a significant increase in standard plate count of both control and FRSHMB with increase in the storage period. Psychrophils were observed on 15th day of storage, whereas anaerobes were detected on 30th day of storage and thereafter increased significantly at each successive storage interval in both control and FRSHMB. Sensory quality of control and FRSHMB was affected from 30th day onwards. All the sensory attributes rated between good to very good up to 45 days of storage. Products became unacceptable due to off flavour and higher microbial load than the permissible limit on the 60th day of storage. The study revealed that functional restructured spent hen meat blocks could be stored safely in vacuum packaging for 45 days at refrigeration temperature (4 ± 1 °C).