Ranveer R. C.Patange S. B.Pardeshi I. L.Relekar P. P.SANJIVANEE VIJAYKUMAR MOTGHARE2024-11-092024-11-092022-11https://krishikosh.egranth.ac.in/handle/1/5810216166Consumption 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.EnglishThesis