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Studies on Keeping Quality of Pickled Chicken in Flexible Pouches

Sidhu, J. S. and Puttarajappa, P. and Kumar, K. R. (1995) Studies on Keeping Quality of Pickled Chicken in Flexible Pouches. Journal of Food Science and Technology, 32 (5). pp. 377-381.

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Abstract

Storage stability of chicken pickle in vinegar, packed in two types of pouches made from (i) metallized polyester/ polyethylene and (ii) coextruded film of polyethylene/polyamide/ethylene-acrylic acid films has been studied for 90 and 180 days storage at (i) accelerated condition (38°C with 90% RH), and (ii) normal or standard condition (27°C with 65% RH). Except for a progressive increase in free fatty acid, and peroxide value, no significant changes (P>0.05) in other chemical parameters were observed. A decrease (P<0.05) in sensory quality occurred with storage. The product was found to be microbiologically safe. The experimental data indicated that both the types of pouches could be used to obtain shelf-life of 90 to 180 days under the conditions investigated.

Item Type: Article
Uncontrolled Keywords: Chicken pickle, Storage, Flexible pouches, Chemical changes, Sensory scores
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Food Packaging Technology
Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2007 10:16
Last Modified: 03 Jul 2015 11:59
URI: http://ir.cftri.com/id/eprint/1594

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