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Page No. : 119-124

ABSTRACT

A study was conducted to evaluate the effect of vacuum tumbling time (15, 30 and 45 min) on sensory and microbial profile of chicken tikka. Microbial storage stability of vacuum tumbled chicken tikka was also studied. The results of study revealed that total plate count and liypolytic count decreased significantly (P<0.05) with the increase in tumbling time and in all the groups increased significantly (P<0.05) with advancement of storage period. Coliform and yeast and mold counts were observed only on 7th and 14th day of observation period. All the sensory attributes viz., appearance, colour, texture, juiciness and overall acceptability increased significantly with increased tumbling time, however, flavour score showed a non significant difference with all treatments and control.

Keywords: Chicken tikka, microbial quality, sensory attributes, vacuum tumbling.