Retort pouch processing of Chettinad style goat meat curry — a heritage meat product

Rajkumar, V.; Dushyanthan, K.; Das, Anubrata

doi:10.1007/s13197-010-0062-9

Cited by 22 publications

(28 citation statements)

References 20 publications

(31 reference statements)

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“…This is in conformity with report of Rajkumar et al (2010) who stored retort processed chevon up to 10 months. The release of moisture in the gravy during heat denaturation of proteins might have contributed for sampling error during storage studies.…”

Section: Resultssupporting

confidence: 93%

“…Similar trend was also observed during storage by Prince Devadason et al (2010) in retort processed buffalo meat block and Rajkumar et al (2010) in retort processed Chettinad goat meat .This might be due to degradation of proteins and liberation of free amino acids.…”

Section: Resultssupporting

confidence: 78%

“…Gopal et al (2001) Bindu et al (2004) in ready to eat black calm product and Rajkumar et al (2010) in Chettinad goat meat. Abdullah (2007) reported that in luncheon meat the chemical composition (moisture, protein and fat) did not influence the overall acceptability of the different formulation after retort processing.…”

Section: Resultsmentioning

confidence: 99%

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Preparation and storage stability of retort processed Chettinad chicken

Rajan¹,

Kulkarni²,

Chandirasekaran³

2011

J Food Sci Technol

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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.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 78%

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Preparation and storage stability of retort processed Chettinad chicken

Rajan¹,

Kulkarni²,

Chandirasekaran³

2011

J Food Sci Technol

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“…The sensory evaluation of the ready-to-eat poultry egg keema was done on the basis of organoleptic characteristics to indicate its definite maturation and improvement during storage and it was observed that the samples thermally processed at 120°C for 20 minutes were acceptable in all respects. Similar results were interpreted during the chemical, microbial and sensory analysis of canned meat based mutton and beef curry Madhwaraj [14], Rajkumar et al [15] evaluated the appearance, color, flavor, juiciness, texture and overall acceptability of Chettinad goat meat curry showing scores of 8.0 to 8.4 on a 9-point hedonic scale after thermal treatment.…”

Section: Effect Of Thermal Processing On Ready-to-eat Poultry Egg Keemasupporting

confidence: 54%

“…Rajkumar et al [15] determined total viable, anaerobic, coliform, staphylococcal, streptococcal, clostridial and yeast and mold counts of Chettinad goat meat curry retorted to an F 0 value of 12.1 minutes and showed that the product was commercially sterile. Statistical analysis showed that the calculated value of F due to treatments (time, temperature and days) is greater than the tabulated value at 5% probability level, concluding the significant effect of treatments on the microbial count of samples ( Figure 6).…”

Section: Effect Of Thermal Processing On Microbiological Characteristmentioning

confidence: 99%

Study on the Effect of Thermal Processing on Ready-To-Eat Poultry Egg Keema

Ashraf¹,

Sonkar²,

Masih³

et al. 2017

J Food Process Technol

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Study was conducted to analyze the characteristics of thermally processed ready-to-eat poultry egg keema. Egg keema was prepared as per standardized procedure i.e., utilizing gravy from vegetables i.e., tomato, onion and green peas along with spices and boiled eggs cut into cubes. The product made was filled in pre-sterilized tin cans, sealed hermetically and then thermally processed at different time and temperature combinations viz., 110°C,115°C and 120°C for 10 minutes, 15 minutes and 20 minutes respectively in order to interpret the effects of thermal processing. Samples were evaluated initially and after that at regular intervals of 20 days for physico-chemical, microbiological, sensory and statistical analysis during the entire storage period of 60 days. It was found that the ready-to-eat poultry egg keema samples processed at 120°C for 10 minutes had adequate fat and ash content while as samples processed at 110°C for 10 minutes had adequate protein content. Poultry egg keema samples processed at 120°C for 20 minutes had adequate and standard amount of moisture content, desired pH, reduced microbial loads and maximum consumer acceptability in all respects.

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Development and evaluation of retort pouch processed chhenapoda (cheese based baked sweet)

et al. 2018

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A study has been undertaken to optimize ingredient proportions for preparation of chhenapoda and the effect of retort processing on its quality and storability.Chhenapoda was prepared from cottage cheese with standard practices followed by confectioners using different levels of semolina (0, 50, 100, 150, 200 g) and sugar (0, 100, 200, 300, 400 g) per kg cheese and ingredient proportion was optimized based on sensory scores. Prepared chhenapoda sample of 200 g were packed in pre-fabricated 3 side seal multilayer laminated retortable pouches, hermetically sealed and retort processed at different temperatures (100, 110 and 120°C) and time intervals (15, 30 and 45 min). It was found from Response Surface Methodology (RSM) technique that addition of 18.5% sugar and 7.5% semolina with cottage cheese was optimum for chhenapoda preparation. Microbiological analysis showed that total plate count and yeast and mould count (YMC) decreased from 110 9 10 7 to 4 9 10 4 and YMC from 3 9 10 3 to 0 respectively during retort processing (30 min thermal processing in laminated pouch at 120°C). From the storage study, it can be concluded that retort processing of chhenapoda in laminated pouch at 120°C for 30 min resulted in microbiological safe and sensory acceptable product which could be stored up to 30 days under refrigerated condition.

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Retort pouch processing of Chettinad style goat meat curry — a heritage meat product

Cited by 22 publications

References 20 publications

Preparation and storage stability of retort processed Chettinad chicken

Preparation and storage stability of retort processed Chettinad chicken

Study on the Effect of Thermal Processing on Ready-To-Eat Poultry Egg Keema

Development and evaluation of retort pouch processed chhenapoda (cheese based baked sweet)

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