QUALITY OF RETORT POUCH PROCESSED TRADITIONAL CHICKEN BIRIYANI
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Date
2022-07-20
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COLLEGE OF VETERINARY AND ANIMAL SCIENCES UNIVERSITY, POOKODE WAYANAD
Abstract
The study entitled “Quality of retort pouch processed traditional chicken biriyani” was carried out at Fish Processing Division, ICAR- Central Institute of Fisheries Technology, Kochi and Department of Livestock Products Technology, College of
Veterinary and Animal Sciences, Pookode. The objectives were to optimise the retort processing conditions of traditional chicken biriyani, evaluate the physico-chemical, microbiological and sensory attributes of the product and assess the shelf-life of the retorted product. Chicken, rice, spices and condiments were obtained from local markets and retort pouch processing of traditional chicken biriyani was done using the steam-air retort of ICAR-CIFT, Kochi. The product was subjected to physico-chemical,
microbiological and sensory qualities on the day of preparation (day 0), 30th, 60th, 90th and 120th day. The product was processed at an Fo 3.5 and the come up time was 5 minutes. The heating rate index, fh value was found to be 18 min and the process time (B)
was 26.17 min in case of rice. The total process time (T) of rice came to 29.07 min. The heating lag factor (Jh) and the cooling lag factor (Jc) in case of rice were 1.175 and 1.02, respectively. The time in minutes for sterilization (U) was found to be 5.73 min and g value, which is the final temperature deficit at the end of heating was 3.44 for rice. The fh value was 20 min and U value was 2.65 min for chicken. Process time (B) and total process time (T) for chicken came up to 25.82 min and 28.72 min, respectively. Heating
and cooling lag factors, Jh and Jc, were 1.66 and 1.01, respectively and g value was 7.15. The sterility test conducted on the samples of retort processed chicken biriyani was found to be satisfactory and the samples were found sterile after processing. There was a significant decrease in pH (p<0.01) as the storage days progressed. Significant (p<0.01) increase was observed in TBARS number on storage. The lowest and highest values were registered on 0th day and 120th day, respectively. This increase on storage can be attributed to the lipid peroxidation occurring in the product as storage days increased. Tyrosine value showed significant (p<0.01) increase during the storage period of the product, which pointed to the proteolysis that happens during long term storage. The L* (lightness or the darkness of the product) values of the product differed significantly (p<0.01) between the storage days. It was registered that lightness value reduced significantly (p<0.01) only on day 90 and thereafter it remained constant till day 120.The a* (redness or greenness) values significantly (p<0.01) reduced as the storage progressed. Significant (p<0.01) difference was noted in the case of b* values during storage study. The value significantly (p<0.01) increased on day 30 and thereafter it reduced on day 60 and again increased significantly (p<0.01) till day 120.The moisture content of the product increased significantly (p<0.01) during the storage study. Fat and protein per cents of the samples decreased significantly (p<0.01) over the storage period. Ash per cent was found to increase significantly (p<0.01) over the storage period and it was observed that carbohydrate content did not show any significant difference during the storage period. The product was subjected to aerobic as well as anaerobic plate counts and the incubated plates revealed an absence of bacterial colonies throughout the storage study of 120 days. When the sensory analysis was performed, a significant decrease in colour, odour, flavour, texture and overall acceptability scores was recorded. The cost of retort processed traditional chicken biriyani was Rs. 53 per packet and it included the price of chicken, cost of spices, condiments and rice, operational charges, labour cost and cost of the packaging material