Application of Hurdle Technology for Preservation of Chicken Sausages at Ambient Temperature (37±10c)

Rindhe, S. N.

doi:10.18782/2320-7051.2989

Cited by 3 publications

(8 citation statements)

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“…The increasing volume of chicken eggs may account for the 30% increase in wheat flour-based noodles. The results are very similar to those of [19] for the creation of cooked chicken sausage and [7] for the preparation of quail meat enriched noodles.…”

Section: Proximate Compositionsupporting

confidence: 79%

Assessment of Shelf Life of Chicken Eggs Enriched Wheat Flour Based Noodles

Bhumre,

Londhe,

Patil

et al. 2023

CJAST

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The goal of the current study was to create noodles that contained varying percentages of chicken eggs (0%, 10%, 20%, and 30%) With distilled water, the fresh eggs were washed and cleaned.In the department of Livestock Products Technology, eggs are cracked into a glass jar, mixed with salt, water, and wheat flour at the right ratio, and prepared dough that is then used to formulate products. All of the product's sensory evaluations decreased with increasing storage time at room temperature (35° C). Contrarily, the pH, TBA number, tyrosine value, and total plate counts increased significantly with increased storage but remained under the spoiling limit for the first 40 days of storage. However, moisture, fat, and protein decreased with increased storage. Coliform counts were not discovered in every sample over the course of storage. Up to the tenth day of storage, there were no indications of yeast or mould counts. They did, however, start to show up starting on day 20 and increased significantly (P 0.05) across all treatments.

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Section: Proximate Compositionsupporting

confidence: 79%

Assessment of Shelf Life of Chicken Eggs Enriched Wheat Flour Based Noodles

Bhumre,

Londhe,

Patil

et al. 2023

CJAST

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“…Among the meatballs, the difference in appearance scores of control (without binders) were significantly (P<0.05) higher than chicken meatballs incorporated with binders at the end of storage, this might be due to higher initial appearance scores of control. Rindhe [17] also reported declining trend for appearance of cooked chicken sausages during refrigerated storage (4±1°C). The decline in appearance scores during refrigerated storage may be attributed to nonenzymatic browning of product.…”

Section: Sensory Qualitymentioning

confidence: 95%

“…The present findings are in agreement with those reported by Rao et al [21] for smoked chicken sausages and Ghogare [22] for nuggets during refrigerated storage (4±1°C). Rindhe [17] reported that the juiciness score of cooked chicken sausages decreases significantly during the refrigerated storage but it is marginal up to 5 th day of storage. The sensory scores for texture declined significantly (P<0.05) during refrigerated storage of 20 days.…”

Section: Sensory Qualitymentioning

confidence: 99%

Effect of Addition of Whey Protein Concentrate and Skim Milk Powder on Shelf Life of Chicken Meatballs during Refrigerated Storage

Kamble

Rindhe

Londhe

et al. 2023

CJAST

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The aim of study to assess the shelf life of chicken meatballs made with or without incorporation of whey protein concentrate and skim milk powder at refrigeration temperature (4±1°C). During storage of chicken meatballs the moisture, protein and fat declined significantly while pH, TBA, Tyrosine values increased significantly. The sensory scores for all the attributes declined with the progress of storage but all the products were acceptable up to 20th day of storage. Similarly, the total plate count, psychrophilic count and staphylococcal count increased significantly during 20 days storage but were within the spoilage limit. It is concluded that that the product could be safely stored for 20 days at refrigeration temperature without adversely affecting the sensory and physico-chemical characteristics.

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“…Hurdles involve Maillard reaction products, and nitrite used in curing of meat can improve flavor (Padhan, 2018). Nisin assists in maintain sensory characteristics of chicken sausage when used in combination with textured soy protein and lactic acid (Rindhe et al, 2017). Eke et al (2013) reported an increase in protein efficiency ratio (PER) in Danbun Nama (Nigerian fried shredded beef) treated with citric acid.…”

Section: Hurdle Technologymentioning

confidence: 99%

“…Application of high-pressure processing (535-580 MPa) and 0.3 % Inbac TM (organic acids and nisin formula) successfully replaced antimicrobial properties of sodium chloride in cooked harm and frankfurters in an attempt to replace salt with Artisalt TM (O'Neill et al, 2018). The shelf life of chicken sausage extended to six days by lowering its water activity and pH using textured soy protein and lactic acid respectively (Rindhe et al, 2017). A safe shelf-stable casing for sausage making was developed by a combination of osmotic dehydration using salt, polyethylene packaging and 10 kGy gamma-irradiation dose (Chawla et al, 2006).…”

Section: Recent Applications In Animal Foodsmentioning

confidence: 99%

Hurdle Technology: Principles and Recent Applications in Foods

Abdullahi

Dandago

2021

IFNP

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The application of hurdle technology in food preservation is progressing. The technology is becoming more acceptable among researchers in the field of food preservation due to its effectiveness at mild levels. The effects of conventional preservation techniques are minimized by hurdle technology through a smart combination of preservatives at less severe levels. Considerable advancement in the application of hurdle technology is realized in both developed and developing nations. Nutritional and sensory qualities were protected through the smart use of combined preservation. The safety and stability of foods were ensured using this technology, and many perishable foods are now ambient stable. This article reviewed the principles of hurdle technology and reported the recent applications of the technology in the preservation of foods from plant and animal origins.

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Application of Hurdle Technology for Preservation of Chicken Sausages at Ambient Temperature (37±10c)

Cited by 3 publications

References 0 publications

Assessment of Shelf Life of Chicken Eggs Enriched Wheat Flour Based Noodles

Assessment of Shelf Life of Chicken Eggs Enriched Wheat Flour Based Noodles

Effect of Addition of Whey Protein Concentrate and Skim Milk Powder on Shelf Life of Chicken Meatballs during Refrigerated Storage

Hurdle Technology: Principles and Recent Applications in Foods

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