STUDIES ON THE PRESERVATION OF CHICKEN MINCE (KHEEMA)
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Date
2022-11
Authors
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Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli
Abstract
Consumption of chicken meat is on large scale. Present study was undertaken to
standardize chicken kheema preparation to increases shelf life with different concentrations of
preservatives-citric acid, vinegar, and sodium benzoate at refrigerated temperature. Chicken
kheema was analyzed for physiological, microbiological, biochemical, and sensory attributes on
0, 10, 20, and 30 days at refrigerated storage. Throughout storage, it contains moisture, protein,
fat, ash, and carbohydrates 61.11%, 19.04%, 15.15%, 0.94%, and 2.78 respectively. The pH and
TBARS values are 4.5 and 0.69 during 30 days of refrigerated storage. The yeast and mold are
not detected in chicken kheema and TPC 2.2 × 104 (3.94) in the sample treated with citric acid.
The chicken keema could be stored for up to 30 days at refrigerated temperature with overall
acceptability in the range of extremely acceptable to moderately acceptable. The results revealed
that the application of preservatives was used to extend the shelf life of chicken kheema. It was
concluded that the various level of preservatives tried in chicken kheema with 1% citric acid were
recorded better results.