Effect of different levels of alcoholic extract of garlic on the microbial and sensory qualities of chicken gizzard snacks
A.K. SACHDEV, A.S. YADAV AND RAM GOPAL
Central Avian Research Institute, Izatnagar - 243 122, UP
Observations were collected through five trials on the microbial and sensory qualities of chicken gizzard snacks processed with different levels (0, 1, 2 and 3%, W/W) of alcoholic extract of garlic (ALG) and subjected to storage under refrigeration (4 ± 1 °C) and freezing (-18 ± 1 °C) temperatures for 14 and 28 days, respectively. The microbial studies (log cfu / g) based on total plate counts (TPC), Coliforms, Staphylococci, faecal Streptococci, anaerobes, yeast and molds were conducted in freshly processed (0 day) samples as well as on 3 rd, 7 th, 10 th, 14 th, 21 st and 28 th day of stipulated storage. Coliforms, Staphylococci, faecal Streptococci were practically absent in all the samples. Total plate counts (TPC), anaerobes, yeast and molds decreased with the increase in levels of ALG used in processing of this experimental product. An increase in these microbes was also observed due to extended storage particularly in the refrigerated samples. Untreated group had significantly higher microbial counts than the treated ones. Sensory evaluation of fresh samples indicated insignificant differences among groups. However, the groups containing 1 and 2% ALG and stored under refrigeration and freezing temperatures had significantly superior sensory rankings over the untreated samples irrespective of insignificant differences between treated groups. Based on the results of this study, it is inferred that chicken gizzard snacks processed with 1% (W/W) of alcoholic extract of garlic could be safely stored and consumed till 14 and 28 days of refrigerated and frozen storage respectively.