Effect of Frozen Storage on the Physico-chemical, Microbiological and Sensory Quality of Low Fat Restructured Chicken Block Incorporated with Gizzard

Sudheer, K.P.; Das, C.D.; Mandal, Prabhat Kumar; Pal, U.K.; Rao, V. Kesava

doi:10.3923/ijmeat.2011.62.69

Cited by 4 publications

(4 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results here agree with those reported by Kenawi et al (2007) who found that the psychrophilic bacterial count in breasts stored at 4ºC in day 1 to 24 increased from 3 log CFU/g meat to 6.8 log CFU/g meat respectively, and results of Gallas et al (2010) who reported that the psychrophilic count in chicken breasts stored under refrigerator condition at 0, 3, 9, 14 days were 3.1, 2.7, 4.4, 6.5 log 10 CFU/g meat respectively. Despite the claim of Abu-Ruwaida et al (1996) who studied the microbial shelf life and quality of frozen broiler chickens and reported that prolong frozen storage did not cause substantial changes in the bacterial count of carcasses stored at (-12ºC), as being decreased slightly when stored at (-18ºC), but Modi et al (2005) and Sudheer et al (2011) disapprove that when they reported increasing in psychrophilic count in prolong freezing storage. Even (ICMSF, 2011) confirmed that frozen poultry typically does not undergo microbial spoilage, but they also determined that storage temperature should be controlled to prevent fluctuation which directly have an effect on microbial growth.…”

Section: Discussionmentioning

confidence: 72%

Bacteriological Quality of Imported Frozen Chicken in Sulaimani Markets

Murad

Jaff

Salih

2014

SJUOZ

View full text Add to dashboard Cite

CFU/ g meat in batches 1 and 2 respectively. The most probable number (MPN) of both total coliforms and fecal coliforms in the two batches were less than 1 CFU/ g meat in all samples that inspected. Significant differences were recorded among all marks and between both batches for each mark including the three types of meat while all samples were E. coli O157: H7, coagulase positive staphylococci, and Salmonella free.

show abstract

Section: Discussionmentioning

confidence: 72%

Bacteriological Quality of Imported Frozen Chicken in Sulaimani Markets

Murad

Jaff

Salih

2014

SJUOZ

View full text Add to dashboard Cite

show abstract

“…Gizzard was successfully added in the restructured chicken block up to 50% without any adverse effect (Mandal et al, 2011). The gizzard added product was also prone to oxidation both under refrigerated and frozen storage (Sudheer et al, 2011a). Sensory scores of the restructured chicken block decreased significantly (p<0.05) on the 10th day of storage (Sudheer et al, 2011b).…”

Section: Major Constraints and Solutionmentioning

confidence: 94%

“…The use of vacuum tumbling for 45 min improved the physico-chemical, microbiological and sensory quality of the chicken tikka (Bharti et al, 2011). Sudheer et al (2011a) reported decreased flavour scores of restructured chicken product during refrigerated storage mainly due to oxidation problem. In low fat restructured chicken product there was a significant increase in standard plate count and oxidation values during frozen (60 days) storage (Sudheer et al, 2011b).…”

Section: Recent Developments In Restructured Meat Productsmentioning

confidence: 99%

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

Self Cite

View full text Add to dashboard Cite

To provide the consumer with a highly palatable product at a reasonable cost is the main objective of any food industry. Particular to meat industry, utilization of less valuable carcasses and carcass cuts and carcass components (plates, flanks, shanks, etc.) is of prime interest in periods of economic pressure. One such relevantly new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings of carcasses. Although the economics and processing of restructuring meats appear favourable to producing a product that has the palatability attributes that are between an intact muscle steak and ground meat. This review of restructured meat products discuss the actual science and technology behind the restructuring of muscles, how muscle chunks are binding each together at protein molecules stage, factors influencing the meat pieces binding, type of restructuring methodologies, quality attributes of restructured meat products, problems of oxidation, use of natural antioxidants and recommends research needs for the future.

show abstract

“…During freezing, about 60% of the viable microbial population dies but the remaining population gradually increases during longer frozen storage periods (Rahman, 1999b). Modi et al (2006) and Sudheer et al (2011) reported an increase in psychrophilic bacterial count in prolonged freezing storage of spiced chicken.…”

Section: Introductionmentioning

confidence: 99%

Effects of Antimicrobial Interventions and Brining on Microbiological Quality of 6 Months’ Quick Frozen Chicken Mixed Portions

Mashishi¹

2019

Appl. Ecol. Env. Res.

View full text Add to dashboard Cite

This study was to know the effects of abattoir, chlorinated antimicrobial intervention and brining on microbiology of post 6 months' frozen (-10±2 °C) and thawed mixed chicken portions, as well as determine the optimal brining levels. Broilers (5-6 weeks old, n = 180, 1.12-1.25kg carcass weight) processed at 3 different processing plants (n = 60 per abattoir) into chicken portions of breasts, thighs and wings were packaged in 1 kg bags after applying antimicrobial intervention and brining before quick freezing them. After 6 months quick freezing at -10 °C and thawing, standard plate counts (SPC), spore counts and psychrophilic counts (log cfu/g) were evaluated and subjected to ANOVA in a randomized complete block design (RCBD). No coliforms, molds, staphylococci, and yeasts were not detected due to abattoir, antimicrobial and brining interventions. Also no significant SPC, spore count and psychrophilic bacterial count (P > 0.05) effects was recorded due to abattoirs. ASC significantly (P < 0.05) lowered all the counts compared to Aq. Cl and ClO2. The 0% brine had highest (P < 0.05) counts (3.33, 3.25 and 3.63 logCFU/g) for SPC, spores and psychrophilic bacteria respectively, while 30 and 35% levels had the least (P < 0.05) counts (ranges from 1.06 -1.87 logCFU/g) per sample tested with no significant interaction effects recorded. There is a significant optimal brining levels of 13.27, 35.87 and 34.10 (%) for SPC, spores and psychrophilic counts based on the quadratic regression model.

show abstract

Effect of Frozen Storage on the Physico-chemical, Microbiological and Sensory Quality of Low Fat Restructured Chicken Block Incorporated with Gizzard

Cited by 4 publications

References 2 publications

Bacteriological Quality of Imported Frozen Chicken in Sulaimani Markets

Bacteriological Quality of Imported Frozen Chicken in Sulaimani Markets

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Effects of Antimicrobial Interventions and Brining on Microbiological Quality of 6 Months’ Quick Frozen Chicken Mixed Portions

Contact Info

Product

Resources

About