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Effect of polyphosphate and vacuum packaging on the refrigerated storage quality of chicken chunkalona

Central Avian Research Institute, Izatnagar (U.P.) 243 122
E-mail : [email protected]


Development of further-processed convenience products is a potential solution for the efficient disposal of spent hens. Hence, efforts were made to develop chicken chunkalona from a combination of comminuted spent hen meat (55%), skin, gizzard and heart (SGH) in natural proportion (15%) and broiler meat chunks (1.5 x l cm) up to 30% level in combination with binders, refined vegetable oil, seasonings and evaluate the effect of incorporation of sodium tripolyphosphate (0.5%) and vacuum packaging in PFP laminated pouches on the keeping quality of the product during 15 days of refrigeration (5±1°C) storage.

Results revealed that the incorporation of SGH up to 15% level and broiler meat chunks up to 30% level in the formulation yielded chicken chunkalona of desirable quality in terms of cook yield, emulsion stability, consistency and highly acceptable sensory attributes. The yield of the product cooked under pressure (l kg/cm2; 10 min.) averaged 77.7% with superior emulsion stability (8.4%). The finished product contained 66.3% moisture, 18.0% crude proteins and 7.1 % fat. Among the four cooking methods employed, the cooking loss was found to be highest (26.8%) in pan-fried product, lowest (22.3%) in steam-cooked and the same was intermediate in hot air or microwave oven cooked samples. Storage study revealed that the polyphosphate treatment raised pH of the product by about 0.15 unit initially and phosphate treated samples also maintained consistently higher pH value than the untreated control group. Although lipid oxidation tended to increase with a storage time, polyphosphate treatment and vacuum packaging exerted synergistic effect on the inhibition of lipid oxidation as evident from consistently lower TBARS in treated than in untreated, aerobically packed (LDPE; 250G) samples. The aerobic mesophilic bacterial counts (APC) showed an increase with the advancement of storage period. However, APC counts were comparatively less in vacuum-packed than in aerobically-packed samples. No coliforms, staphylococci or anaerobes were detected in any treatment throughout the storage. Yeast and mould counts remained fairly low (log1.0-1.5/g) throughout the storage regardless of the treatments. Sensory quality, particularly flavour of the product evinced a gradual decline with storage time, however, phosphate treated and vacuum packed samples were preferred consistently over control group. These results indicated that minced spent hen meat (55%), SGH(15%), broiler meat chunks (30%) in combination with non-meat ingredients and 0.05% STP could be processed into a delicious restructured product like chunkalona. Pre-cooked (1 kg/cm2; 10 min.) product stored aerobically had microbiologically safe and organoleptically acceptable shelf-life of 9 as against 15 days for vacuum packed samples under refrigerated (5±1°C) storage.

Source : IPSACON-2005
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