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Page No. : 111-116

ABSTRACT

The shelf life and quality of chicken pepperoni under refrigeration (7°C) was evaluated by estimating various microbial counts and determining changes in physicochemical and organoleptic qualities on days 0, 2, 4, 6, 8 and 10. In chilled samples the mean total viable count (TVC), faecal streptococcal count (FSC), psychrotrophic count (PC) and yeast and mold count (YMC) were found to increase significantly as storage period progressed and the difference in log for above counts between initial and 10 day storage period were 0.8, 2.5, 1.2 and 0.8 log10 cfu/g, respectively. Coliforms reached a detectable level only by 2nd day of chilled storage, however the count differed highly significantly (P≤0.01) by 6th day when compared to 2nd day. E. coli were detected only from 4th day onwards and the count remained at 101 cfu/g level. The pH of fresh samples was significantly (P≤0.05) higher than that of chilled samples and significant (P≤0.05) reduction in pH was observed throughout the storage, except between 8th and 10th day. The mean thiobarbituric acid reacting substances (TBARS) number recorded in fresh pepperoni samples was 0.98 mg malonaldehyde/kg, however a storage period of 10 days increased the value nearly 1 unit. On sensory evaluation, no difference in color and odor scores was noticed up to 2nd day of storage. From 4th day onwards color scores increased gradually and significantly (P≤0.01) throughout storage. Odor scores showed a significant (P≤0.05) increase on all 6th, 8th and 10th days when compared to 4th day. Development of surface sliminess started on 6th day and all samples appeared slimy by 10th day. Findings of the study indicate that the product had a shelf-life less than six days, when the microbial count was approx. 7 log10 units after 6th day.

Keywords: Chicken pepperoni, microbial counts, organoleptic qualities, shelf-life