TAILIEUCHUNG - Physico-chemical, sensory and microbiological quality characteristics of tray packaged chicken nuggets wrapped with different films and stored at frozen condition

In the last decade most of the developed countries entered into a new packaging trend called tray packaging which was unexplored in India especially for meat and meat products. The current study was designed to evaluate influence of low density polyethylene (LDPE), linear low density polyethylene (LLDPE), high density polyethylene (HDPE) and polyvinylchloride (PVC) wrap films on various physicochemical (pH, instrumental colour, water activity, Warner-Bratzler shear force, free fatty acid, TBARS and tyrosine value), sensory and microbiological (total plate count, yeast and mold count, coliform count and psychrophilic count) attributes of chicken nuggets at frozen (-18±2°C) conditions. About 200g of chicken nuggets were aerobically packed separately in food grade polypropylene trays, heat sealed and studied at 1 month interval for 3 months. In frozen storage, chicken nuggets had good qualities in case of all the treatment films for a period of 3 months. Tray packaged chicken nuggets sealed with HDPE film had better physicochemical, sensory and microbiological qualities but nuggets sealed with PVC film had better colour (L, a, b) characteristics than that of other films. Thus, it can be concluded that tray packaging of meat products sealed with HDPE film can be successfully used under frozen conditions for maintenance of better quality of meat products. | Physico-chemical, sensory and microbiological quality characteristics of tray packaged chicken nuggets wrapped with different films and stored at frozen condition

• Sinh học
• Chicken nuggets
• Stored at frozen condition
• Different films
• Microbiological quality characteristics
• Tray packaged chicken nuggets wrapped
• Nutritional value
• Bengal gram flour
• Corn flour enrobing on quality
• Quality of chicken nuggets
• Essential oils
• Organoleptic quality characteristics
• Quality characteristics
• Emulsion stability