Changes during storage in quality of canned meat paste from layer chicken.

Paste containing meat from layer chicken, dry and wet spices, salt and starch
was prepared, hot filled into cans, and evaluated during storage at ambient
temperature for six months. The paste emulsion stability was in the narrow range
of 34-39 ml juice released per 100g paste. Slow decrease in pH from 6.0 to 5.6
was associated with increase in free fatty acid content from 0.31 to 0.65 expressed
as % oleic. Thiobarbituric acid number gradually increased from 0.42 to 0.67 mg
malonaldehyde/kg paste whereas iodine values fluctuated between 89 and 94g
iodine per 100g fat. Marginal changes in firmness (0.04-0.05 Kg/v), cohesiveness
(0.78-0.81 ratio of peak areas) and adhesiveness (0.023 - 0.027 cm2 / V) indicated
texture of emulsion remained unaltered during storage, Spores, coliforms, yeasts
and moulds, staphylococci as well as anaerobes were absent in the paste in all
the cases. The quality of canned paste thus remained almost the same during
storage at ambient temperature upto six months.