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Page No. : 49-52

ABSTRACT

The present study was conducted to evaluate the shelf life of restructured chicken meat blocks extended with lentil flour at refrigerated storage (4±1˚C), lentil flour (1:1 hydration, w/w) at 6% level was incorporated by replacing the lean meat in pre-standardized formulation. Storage quality with respect to physico-chemical, microbiological and sensory properties of control and extended product were studied. The products were aerobically packaged in LDPE pouches and analysed at regular interval of 0, 5, 10 and 15 days during refrigerated storage (4±1˚C). The storage period did not bring about any significant changes in pH of the products whereas Thiobarbituric Acid value, Psychrophilic count and Total plate count showed linear increasing trend from 0 to 15th day of refrigerated storage in treatment product as well as control however those were below the permissible limit for cooked meat products. Coliforms were not detected in control and treated product during the storage period of 15 days. The sensory scores of treated sample and control for all attributes showed a progressive decline with increase in storage period but the scores were rated above good even on 15th day of storage. The products retained good to very good acceptability for 15 days of storage without any marked loss of physico-chemical, microbiological and sensory quality.

Keywords: Lentil, microbiological quality, restructured chicken meat blocks, sensory attributes, storage period.