TAILIEUCHUNG - Shelf-life of ready-to-eat retort processed pepper chicken

The study was undertaken to standardize a shelf-stable ready-to-eat pepper chicken using broiler meat by retort pouch processing. Three experiments were conducted, in the first experiment the recipe was standardized (pilot scale study) on the basis of sensory evaluation and in second experiment retort pouch processing temperature (F0 value) was determined based on references, commercial sterility test, visual observation, sensory evaluation and preliminary trials. The come up percentage was and the F0 value was minutes. In third experiment, shelf stability was assessed for a period of 90 days by microbiological, physico-chemical and sensory qualities by repeating the trials for six times. Results of the present study revealed that the pepper chicken from broiler meat was biochemically and microbially safe for the entire storage period. | 2018 7 3 832-840 EXCELLENT PUBLISHERS InternationalJournal ofCurrent Microbiology andAppliedSciences ISSN 2319-7706 Volume 7 Number 03 2018 Journal homepage http Original Research Article https Shelf-Life of Ready-To-Eat Retort Processed Pepper Chicken P. Nalini1 Robinson . Abraham2 V. Appa Rao2 R. Narendra Babu2 T. Nobal Rajkumar3 R. Rajkumar1 and . Kathiravan1 1 Mecheri Sheep Research Station Pottaneri Salem Tamil Nadu India 2Department of Livestock Product Technology Meat Science Madras Veterinary College Chennai Tamil Nadu India 3Veterinary Consultant Aavin Erode Tamil Nadu India Corresponding author ABSTRACT Keywords Indigenous products Chicken Retort processing F0 value Storage study Article Info Accepted 07 February 2018 Available Online 10 March 2018 The study was undertaken to standardize a shelf-stable ready-to-eat pepper chicken using broiler meat by retort pouch processing. Three experiments were conducted in the first experiment the recipe was standardized pilot scale study on the basis of sensory evaluation and in second experiment retort pouch processing temperature F0 value was determined based on references commercial sterility test visual observation sensory evaluation and preliminary trials. The come up percentage was and the F0 value was minutes. In third experiment shelf stability was assessed for a period of 90 days by microbiological physico-chemical and sensory qualities by repeating the trials for six times. Results of the present study revealed that the pepper chicken from broiler meat was biochemically and microbially safe for the entire storage period. Introduction Ready-to-eat foods or products had been found to be microbiologically safe and organoleptically acceptable for a period ranging from three months to one year. The advent of modern urban dynamic lifestyle has created a demand for ready-to-eat food. The urban middle and upper middle

• Ẩm thực
• Indigenous products
• Retort processing
• F0 value
• Storage study
• Processed pepper chicken
• Beauveria bassiana
• Certain indigenous products
• Against Plutella xylostella
• Entomopathogenic fungus beauveria bassiana
• Palm wine
• Plant extracts
• Shelf life
• Shelf life stability
• Indigenous palm wine products
• Microbial flora
• Mining or Our
• Heritage
• Indigenous Local
• Industrial Waste
• Mines in Ghana
• Building Material