Development of shelf-stable chicken noodles using hurdle technology
Loading...
Files
Date
2011
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
GADVASU, Ludhiana
Abstract
Shelf-stable chicken meat noodles (CMN) were developed with spent hen and refined wheat flour for their profitable utilization and sustained consumers demand to meet their protein needs in diet. Meat level and processing conditions were optimized with a three-factor (meal levels, steaming time and drying time) three levels (-1, 0 and +1) central composite experimental design of Response Surface Methodology following preparation of 20 different varieties of chicken meat noodles. The optimum processing conditions standardizedwere adopted for development of CMN along with chitosan, EDTA, eugenol and peppermint essential oil for selecting best preservative which was then used for storage stability studyat ambient temperature (35±2°C, 70% RH) under aerobic and modified atmosphere (MAP) packaging conditions. Results indicated that on the basis of different responses analyzed (product yield, moisture content, pH, protein, fat, water solubility index, hardness, adhesiveness, total colour changes and overall acceptability scores), 60 per cent meat level, 9 hrs drying time and 12 min steaming time was found to be optimum for development of CMN. Amongst the all preservatives eugenol treatment exhibited powerful antioxidant activity, higher lipid stability and overall acceptability but lower microbial count in developed CMN. When control and eugenol treated products were compared in storability studyat ambient temperature (35±2°C, 70% RH) under different packaging conditions, water activity (aw) was significantly lowered in modified atmospheres (50% N2 + 50% CO2) packaged samples than that of aerobic control and eugenol treatments. Water absorption index (WAI) or water solubility index (WSI) however did not vary significantly amongst the treatments but noodles with eugenol treatment and kept under modified atmospheric condition showed lower peroxide value, lipid oxidation and FFA contents besides their positive impacts on antioxidant activities, colour and texture profiles, microbial quality and sensory attributes. All noodles stored at ambient temperature (35±2°C, 70% RH)under aerobic and MAP packaging conditions were well acceptable up to 90 days