Shelf Life of Spent Hen Meat Papad Stored at Ambient Temperature
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Date
2020-10
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Abstract
India is the most popular country for the production of poultry eggs which lead to the
problem with the disposal off spent hens. Utilization of such spent hen meat is a big
challenge to modify into potential palatable value-added products. The present study was
carried out to study the shelf life of spent hen meat papad stored at ambient temperature.
The spent hen meat papad were prepared and packed by aerobic packaging and modified
atmosphere (80 per cent nitrogen and 20 per cent carbon dioxide) packaging (MAP)
methods in sterile Pet/Poly pouches and packed samples were stored at ambient
temperature. The samples were analysed on 0 day, 30th day and 60th day. Significant (P <
0.05) difference in pH, Thiobarbituric acid, water activity and FFA was observed during
storage period. During the storage period microbial count gradually increased but within
acceptable level. In sensory scores the colour, flavour, texture, crispiness and over all
acceptability were significantly higher in MAP sample. Sensory scores gradually
decreased during storage periods. Based on the findings, it is concluded that the spent hen
meat papad could be stored up to 60 days at ambient temperature by aerobic and modified
atmosphere packaging without any noticeable deterioration in the quality and acceptability
of the product.
Description
TNV_IJCMAS_2020_9(10)798-806
Keywords
Veterinary Science