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Evaluation of quality of chicken emulsions stored refrigerated (4 ± 1 °C) for chicken patties
Author(s) -
Kala Rajani K.,
Kondaiah Napa,
Anjaneyulu Anne S.R.,
Thomas Rajendran
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01295.x
Subject(s) - food science , palatability , plate count , total viable count , emulsion , chemistry , salmonella , cold storage , mathematics , biology , biochemistry , genetics , bacteria , horticulture
Summary The present study has been devised to prepare prime (67% lean), choice (57% lean + by‐products) and economy (47% lean + by‐products + extenders) chicken emulsions from broiler spent hens and to evaluate quality of these emulsions at refrigerated (4 ± 1 °C) storage to be used as semi‐convenience product by preparing chicken patties. The variables studied were, pH, emulsion stability, proximate composition, TBARS number, colour and odour changes and microbiological parameters [standard plate count (SPC), psychrotrophic count, staphylococcal count, streptococcal count, Coliform count, yeast and mould count and detection of salmonella], patties yield, texture and acceptability. Prime and choice emulsions were found superior to economy both in fresh and stored conditions. SPCs increased during storage period and approached 7 log 10 CFU g −1 counts in choice and economy formulations, while psychrotrophic counts exceeded 6 logs on day 12. Counts of pathogens (streptococci and staphylococci) decreased during storage indicating decreased risks of stored emulsions from these microbes and salmonella were absent. Refrigerated storage of prime, choice and economy formulations up to 12 days resulted in chicken patties of high acceptability without adverse effect on any of the sensory attributes. All the three emulsions were found suitable as semi‐convenience product both on microbial quality of emulsions and yield and palatability of patties for prestoring at 4 ± 1 °C for 9 days.