NDLI: Storage Quality and Shelf Life of Functional Restructured Spent Hen Meat Blocks in Vacuum Packaging at Refrigerated Storage (4 ± 1 °C)

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Agricultural Research : Volume 5, Issue 4, December 2016

Efficiency of Phosphatases in Mobilization of Native Phosphorus Fractions Under Different Vegetation

Spatial Heterogeneity of Soil Metal Cations in the Plains of Humid Subtropical Northeastern India

Long-term Conservation Tillage Effect on Soil Organic Carbon and Available Phosphorous Content in Vertisols of Central India

Sensory Preference Modeling of Probiotic Shrikhand Employing Soft Computing

Open-Air Sun Drying of Kokum (Garcinia indica) Rind and Its Quality Evaluation

Research on Aging Effect of Unfermented Pu’er Tea by High-Voltage Pulsed Electric Field

Storage Quality and Shelf Life of Functional Restructured Spent Hen Meat Blocks in Vacuum Packaging at Refrigerated Storage (4 ± 1 °C)

Quality Attributes of Functional, Fiber-Enriched Pork Loaves

Effect of Probiotics on Blood Biochemical Profile, Immunity and Small Intestine Morphology in Growing Finishing Pigs

Microbiological and Molecular Investigation of Clinically Suspected Caseous Lymphadenitis Cases in Goats

Adoption of Improved Rice Varieties in Nepal: Impact on Household Wellbeing

Adoption of Modern Rice Cultivation Practices in Bihar, India: Micro-level Evidences from Village-Level Studies

Agricultural Research : Volume 5, Issue 3, September 2016

Agricultural Research : Volume 5, Issue 2, June 2016

Agricultural Research : Volume 5, Issue 1, March 2016

Agricultural Research : Volume 4

Agricultural Research : Volume 3

Agricultural Research : Volume 2

Agricultural Research : Volume 1

Storage Quality and Shelf Life of Functional Restructured Spent Hen Meat Blocks in Vacuum Packaging at Refrigerated Storage (4 ± 1 °C)

Content Provider	Springer Nature Link
Author	Gupta, Swati Sharma, B. D.
Copyright Year	2016
Abstract	The present study was conducted to study the storage quality of vacuum-packaged functional restructured spent hen meat blocks at refrigeration temperature. Slices of control and functional restructured spent hen meat block (FRSHMB) were vacuum-packaged and analysed at regular interval of 15 days at refrigerated temperature (4 ± 1 °C). The pH of control as well as FRSHMB decreased significantly from 30th day of storage. The pH of FRSHMB was significantly lower as compared to the control on the 45th and 60th day of storage. The TBA values of FRSHMB were significantly lower as compared to the control on the 30th, 45th and 60th day of storage. There was a significant increase in standard plate count of both control and FRSHMB with increase in the storage period. Psychrophils were observed on 15th day of storage, whereas anaerobes were detected on 30th day of storage and thereafter increased significantly at each successive storage interval in both control and FRSHMB. Sensory quality of control and FRSHMB was affected from 30th day onwards. All the sensory attributes rated between good to very good up to 45 days of storage. Products became unacceptable due to off flavour and higher microbial load than the permissible limit on the 60th day of storage. The study revealed that functional restructured spent hen meat blocks could be stored safely in vacuum packaging for 45 days at refrigeration temperature (4 ± 1 °C).
Starting Page	391
Ending Page	397
Page Count	7
File Format	PDF
ISSN	2249720X
Journal	Agricultural Research
Volume Number	5
Issue Number	4
e-ISSN	22497218
Language	English
Publisher	Springer India
Publisher Date	2016-08-08
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Microbial load Plant Biochemistry Restructured meat Storage Vacuum packaging Biodiversity Plant Sciences Spent hen Cell Biology Plant Ecology Plant Genetics & Genomics
Content Type	Text
Resource Type	Article
Subject	Plant Science Food Science Agronomy and Crop Science

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Storage Quality and Shelf Life of Functional Restructured Spent Hen Meat Blocks in Vacuum Packaging at Refrigerated Storage (4 ± 1 °C)

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