STUDIES ON PREVENTION OF WARMED-OVER FLAVOUR IN PRECOOKED CHICKEN MEAT
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Date
2023-03
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SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA
Abstract
In the present research work an attempt has been made to prevent the occurrence
of warmed-over flavour in precooked chicken meat. In first part of the study different
meat products like chicken breast pieces, chunks, patties and sausages were cooked by
various cooking methods. In this, chicken breast pieces were subjected to barbequing and
charcoal grilling, chicken chunks were subjected to conventional oven cooking and
charcoal grilling, chicken patties were subjected to conventional oven cooking and
electric grilling and sausages were subjected to steam cooking and steam cooking coupled
with electric grilling.
Grilled chicken chunks, breast, patties and sausages had significantly (p<0.05)
lower 2-TBARS, FFA, peroxide values, total plate count and yeast and mould count
values than steam cooked sausages and conventional oven cooked chunks. At the end of
storage period warmed-over flavour was experienced in steam cooked sausages and
conventional oven cooked chunks.
In the second part of study, based on intensity of the warmed-over flavour from
part 1 samples (steam cooked sausages and conventional oven cooked chunks) were
selected and different preventive methods like marination (T1), marination and vacuum
packaging (T2) and marination, vacuum packaging with addition of polyphosphates (T3)
were applied. T3 sausages and chunks had significantly lower 2-TBARS, free fatty acid,
total plate count, total psychrophilic count and yeast and mould count values compared
to other treatments and control. T3 chunks and sausages had significantly (p<0.05) higher
sensory scores. In sensory evaluation, warmed over flavour did not develop in T3 and T2
whereas it was noticed in control by 28 days and in T1 by 35 days.
In the third part of the study the possible preventive method (vacuum packaging)
was validated with commercial precooked products such as peri-peri chunks, sausage
chunks and chicken keema available in the Hyderabad market. Vacuum packaged peri
peri chunks, sausage chunks and keema had significantly (p<0.05) lower 2-TBARS, free
fatty acid, microbial count values and higher sensory scores than aerobically packaged
peri-peri chunks, sausage chunks and keema at up to 8th day of storage period. Aerobic
samples were spoiled by 4th day of storage period whereas vacuum samples didn’t show
any off- flavours up to 8th day of storage. Warmed-over flavours were developed in in
keema samples towards the end of storage period under refrigeration.
It was concluded from the products stated that warmed-over flavour was
developed in steam cooked sausages and conventional oven cooked chunks after one
month of frozen storage with intermittent thawing, reheating followed by one week of
refrigerated storage. The combination of hurdles viz. marination, addition of
polyphosphate and vacuum packaging exerted the considerable preventive effect during
storage of products.
In the validation study, the vacuum packaging proved to be efficient in preventing
the warmed-over flavour generation when coupled with addition of spices and
polyphosphates.