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Page No. : 35–41

ABSTRACT

Chicken patties prepared with selected levels of three unconventional extenders, viz., 5% sorghum flour, 10% barley flour and 5% pressed rice flour, along with a control, were aerobically packaged in low-density polyethylene (LDPE) pouches and stored under refrigeration (4 ± 1°C) for 14 days.The samples were analyzed for physico-chemical, microbiological and sensory parameters on days 0, 7 and 14. The pH showed a significant increase (P < 0.05) during storage, irrespective of the extender used. Thiobarbituric acid (TBA) values also increased significantly (P < 0.05) with storage time, though they remained below critical limits even on day 14. Extended patties showed relatively higher pH rise and ERV decline compared to control, while TBA values increased slowly, except in patties with 5% pressed rice flour. Aerobic plate counts increased significantly (P < 0.05) over time in both control and treated samples. Psychrophilic counts appeared by day 14 but remained within permissible limits. Coliforms were not detected throughout storage. Sensory scores declined marginally with storage, but overall quality was not significantly affected (P > 0.05). Except for flavour scores in patties with 10% barley flour on day 14, all treatments showed comparable sensory attributes. Sensory ratings remained between good and very good throughout storage. Thus, extended chicken patties can be safely stored in LDPE pouches for up to 14 days under refrigeration (4 ± 1°C).

Keywords: Aerobic packaging, Chicken patties, Shelf life