Development and Quality Evaluation of Shelf-Stable Chicken Meat Biscuits Using Hurdle Technology
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Date
2011
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GADVASU, Ludhiana
Abstract
Studies were conducted for the development and quality evaluation of health oriented functional based chicken meat biscuits (CMB) using hurdle technology. Meat level, baking temperature and baking time were optimized by Box-Behnken design of Response surface methodology (RSM). 50% meat level, 140°C baking temperature and 45 minutes baking time conditions were selected as best responses taking target for texture and colour profiles, moisture, baking yield, water activity and sensory characteristics. The optimized product was tested for the selection of best natural antioxidant (AO) among clove powder, nutmeg powder, caraway powder and cinnamon powder and best natural antimicrobial (AM) among eugenol, peppermint oil, orange oil and thymol crystals. Among all the natural antioxidants studied, 0.2% clove powder was found superior in its AO activity with respect to DPPH and ABTS activity, TBARS number, FFA content and peroxide value while in case of natural antimicrobials, 0.3% eugenol was having highest antimicrobial effect with respect to standard plate count and also for odour score. The selected level of clove powder and eugenol at different proportions were incorporated in CMB for storability study at room temperature (35 ±2 °C, 70% R.H.) under modified atmosphere packaging with 50% N2 and 50% CO2. When control aerobic and control modified atmosphere packaged and treated MAP samples were compared, the combination of natural preservatives and MAP was found to be more effective in preserving the quality of CMB for a storage period of 60 days with respect to moisture %, hydratability, water activity, TBARS number, peroxide value and FFA contents besides having positive effect on the colour and texture profiles, microbiological and sensory quality. Also the proximate composition of CMB at the end of the storage did not differ significantly from that of before storage.