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Utilisation of Mango Peel Powder as Phytopreservative in the Refrigeration Storage of Chicken Cutlets

Asif Ahmad Bhat Arvind Kumar Sajad Ahmad Sheikh Mohd. Yousuf Dar Zulfiqar ul Haq
Vol 7(1), 90-99
DOI- http://dx.doi.org/10.5455/ijlr.20170119070338

The present study was conducted to appraise the efficacy of mango peel powder (MPP) on the storage quality of chicken cutlets. Three levels of MPP viz. 1%, 2% and 3% were incorporated in the formulation to study the effect of MPP on storage quality of chicken cutlets. The chicken cutlets were aerobically packaged in low density polyethylene pouches along with control and evaluated for storage quality for a period of 15 days under refrigerated conditions (4±1oC). The products were analyzed for various physio-chemical properties viz. pH, Free Fatty Acid (FFA) values and Thiobarbituric Acid Reacting Substance (TBARS) values along with microbiological parameters viz. total plate count, psychrophilic count, coliform count and yeast and mould count on day 0, 5, 10 and 15 of refrigerated storage. All the MPP treated preparations recorded lower pH, free fatty acid (FFA) values, thiobarbituric acid reacting substance (TBARS) values and microbiological counts. The storage quality of all the MPP treated products were within acceptable limits upto 10 days of refrigerated storage (4±1oC) in LDPE bags

Keywords : Chicken Cutlets Mango Peel Powder (MPP) Microbiological Count TBARS

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