Premium
Effect of banana and soybean hull flours on vacuum‐packaged chicken nuggets during refrigeration storage
Author(s) -
Kumar Vinay,
Kumar Biswas Ashim,
Kumar Chatli Manish,
Sahoo Jhari
Publication year - 2011
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.1365-2621.2010.02461.x
Subject(s) - food science , flavour , vacuum packing , lipid oxidation , shelf life , chemistry , plate count , biology , bacteria , biochemistry , genetics , antioxidant
Summary The green banana flour (GBF), soybean hull flour (SHF) and combination (50:50) of GBF and SHF were added at the level of 4% each to evaluate the storage characteristics of chicken nuggets. The pH values were declined ( P < 0.05) over storage periods. Lipid oxidation products were higher ( P < 0.05) in control samples; however, they were increased in all samples with the increase in storage time. GBF‐added samples had lower ( P < 0.05) free fatty acid contents when compared to other treated nuggets including control. With respect to microbial quality, standard plate counts, psychrotrophic counts and Lactobacillus spp. counts were increased ( P < 0.05) with the storage periods. Total coliforms, Staphylococcal spp. and Yeast and mould counts were detected sporadically. Result of sensory evaluation indicates that scores for all attributes were declined gradually with storage time, and slight off‐flavour was noticed on the day 45. So, chicken nuggets developed with GBF and SHF could have shelf life in between 36 and 45 days at 4 ± 1 °C under vacuum‐packaging conditions.