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.res.in/id/eprint/1594 |
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