Efficacy of different flours and natural preservatives on the processing and storage quality of chicken meat caruncles.
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Date
2011
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GADVASU, Ludhiana
Abstract
Studies were conducted to develop shelf stable chicken meat caruncles using spent hen meat, starches, flours, natural preservatives along with modified atmosphere packaging for safety and benefit of the consumers. The process of development of chicken meat caruncles was optimized using three factor three level Box-Behnken design of response surface methodology. Three levels of meat (60%, 65% and 70%), oil level (2.5%, 5% and 7%) and cooking time (3, 4 and 5 mins) were considered for which 17 different runs were conducted. The process was standardized at 65% meat level, 5% oil level and at 4min cooking time. The flours and starches were used successfully to increase the cooking yield and to improve the sensory attributes. Developed chicken meat emulsion with 60% tapioca starch along with 0.2% clove powder produced better results in terms of physico-chemical characteristics, oxidative stability and microbiological parameters than 3% ginger and 2% garlic paste during the period of refrigeration storage at 4±1°C for 9 days. Chicken meat caruncles prepared by using 0.2% clove powder along with 50% CO2:50% N2 modified atmosphere packaging produced better acceptability of the product by improving the sensory attributes, decreasing the microbial load and inhibiting the lipid peroxidation (FFA, PV, TBARS number, DPPH % inhibition and ABTS % inhibition) and thus maintained freshness of quality better than their control counterparts up to a storage period of 60 days at room temperature (35±2°C and 70% R.H).