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Page No. : 105-110

ABSTRACT

A process was standardized for the preparation of ready to eat chicken curry using concept of hurdle technology. Boneless chicken pieces were kept in marinating mixture containing common salt 2%, citric acid 0.2%, potassium sorbate 0.05%, butylated hydoxyanisole 0.002% and water 2.5% (fresh meat weight basis) for 20 h at 4±1°C and was dehydrated in cross flow cabinet dryer after steam cooking. The processed product was stored at 37±2°C in polyethylene pouches and evaluated for quality profiles such as physicochemical, microbiological parameters and sensory attributes. During 6 day storage period, there was marginal increase in pH (5.57 to 5.60) and decrease in moisture (38.38 to 38.25%), protein (29.35 to 29.06%) and fat content (27.97 to 27.77%). There was gradual increase in peroxide value from 5.17 to 42.54 meq 02 /kg, FFA values from 0.94 to 3.33% (oleic acid) and tyrosine value from 20.76 to 79.68 mg/dg. TPC was slightly increased (3.31 to 3.41 log10 cfu/g). There was gradual increase in yeast and mold count from 1.38 to 2.20 log cfu/g during storage. The product was well accepted sensorily and no marked quality deterioration was observed during a storage period of 6 days.

Key words: Chicken meat, chicken curry, drying at 45°C, hurdle technology, marination, storage stability