Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810087049
Authors: ARABATI SHIVAJI
Advisor: Dr. M. SHASHI KUMAR
Title: DEVELOPMENT OF TIME-TEMPERATURE INDICATOR FOR MONITORING QUALITY OF FROZEN CHICKEN MEAT AT DIFFERENT TEMPERATURE ABUSE CONDITIONS
Publisher: PVNR TVU
Language: en
Type: Thesis
Pages: 117
Agrotags: null
Abstract: India is blessed with tremendous livestock resources that can act as a potential source of meat both for the purpose of domestic consumption and export. The supply of frozen chicken meat is continuously increasing but there is no system available currently to detect the temperature abuse related spoilage during storage. Cold chain break down conditions either due to interrupted power supply or negligence lead to deterioration in meat quality and premature spoilage of stored meat. Therefore, a research was undertaken to develop a Time-Temperature Indicator (TTI) for monitoring meat quality and safety during storage conditions. Sticker type TTI was developed by optimizing the levels of enzyme-substrate (Laccase-Guaiacol). The ready to use indicator was attached to packaged frozen chicken meat and subjected to different temperature abuse conditions i.e. 0±1°C, 5±1°C, 10±1°C and refrozen to -18±10C. The TTI based on Laccase-Guaiacol complex changed from colourless to light brown, then light brown to brown and finally brown to dark brown colour. These colour changes indicated the deterioration in meat quality and safety as a result of temperature abuse. The simultaneous analysis of pH, drip loss, extract release volume, total volatile basic nitrogen, instrumental colour, total plate count, psychrophilic count, yeast and mold count and various sensory attributes indicated that the changes in quality parameters were well comparable with the colour change in the TTI. Colourless TTI (white colour) indicated that there was no temperature exposure to frozen meat hence meat is highly acceptable. Colourless to light brown TTI colour indicated that there was temperature exposure to frozen chicken meat and the meat was thawed mildly. Light brown to brown TTI colour indicated moderate thawing of the frozen chicken meat while final dark brown TTI colour indicated high temperature exposure and frozen chicken meat was extremely thawed. It was observed that changes in meat quality parameters were significantly high at higher temperature abused chicken sample compared to lower temperature abused sample. The developed TTI can be used to check the history of temperature exposure of frozen chicken meat and thereby indicating whether the frozen chicken meat was thawed or refrozen after thawing. The cost of production of TTI (Rs.8/one TTI) is well suited to the meat industry without producing any extra economic burden. Hence it is concluded that time-temperature indicator based on Laccase-Guaiacol complex can be successfully used for monitoring frozen chicken meat quality at different temperature abuse conditions.
Subject: Livestock Product Technology
Theme: LPT
These Type: M.V.Sc.
Issue Date: 2018-12-29
Appears in Collections:Thesis

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