Preparation and storage stability of retort processed Chettinad chicken

Abstract

Chettinad chicken was prepared using boneless meat derived from spent hen and boiler breeder packed in retort pouches (250 g) and processed in retort at the product temperature of 121.1°C and the corresponding F 0 value of 5.2. The product was stored at ambient temperature (35±2°C) up to 180 days. The sensory scores for texture of the Chettinad chicken prepared from spent hen and broiler breeder meat decreased significantly however the scores were rated very acceptable even on 180th day. The thiobarbituric acid (TBA), tyrosine values and acid value increased gradually during storage but E. coli, Salmonella spp, Clostridium spp, Staphylococci spp, Streptococci spp, yeast and mould could not be detected during the entire storage period. The cost of production of Chettinad chicken (250 g) prepared from spent hen meat and broiler breeder meat was Rs.37 and Rs.50, respectively. It was concluded that the retort processed Chettinad chicken prepared from spent hen and broiler breeder meat can be safely stored up to 180 days at ambient temperature.

Isolation of Salmonella from ready-to-eat poultry meat and evaluation of its survival at low temperature, microwaving and simulated gastric fluids

“…These finding are in agreement with our study. Rajan et al (2014) reported that, no E. coli, Salmonella spp, Clostridium spp, Staphylococci spp, Streptococci spp, yeast and mould were detected in Chettinad chicken processed at high temperature (121.1°C) during its storage at ambient temperature (35±1°C).…”

Heat Penetration Characteristics and Shelf Life of Ready to Serve Eel Curry in Retort Pouch

“…The pH values of eel steaks in curry decreased from 6.7 to 5.8 during storage. 6.6 ± 0.1 1 6.4 ± 0.1 2 6.2 ± 0.1 3 6.1 ± 0.1 4 6.1 ± 0.1 5 6.0 ± 0.5 6 5.9± 0.1 7 5.8 ± 0.1 8 5.7 ± 0.1 Table.5 Changes in TVB-N content of eel in curry product during storage at ambient temperature The commonly observed decrease in pH might be due to degradation of proteins and liberation of free amino acids (Rajan et al, 2011). The results are in accordance with the studies conducted by Mohan et al, (2006) has reported a slight reduction in the pH of shrimp kuruma upon storage in both retort pouch and aluminium cans.In case of mackerel curry packed in retort pouch, Mallick et al, (2006) observed decrease in pH values from 5.8 to 5.43 at room temperature and 5.65 to 5.55 at 37 o C during 6 months storage of rohu in curry medium using polyester-coated tin free steel cans.…”

Proses Termal dan Penggunaan Umur Simpan Nasi Goreng dalam Kemasan Retort Pouch

“…Gas CO2 terbentuk karena penguraian karbohidrat menjadi unit-unit yang lebih sederhana karena aktivitas mikroba dalam proses fermentasi (Farikha dkk., 2013). Selain itu, penurunan pH dapat terjadi karena adanya degradasi protein dan pelepasan asam amino bebas (Rajan et al, 2011).…”