Shelf life evaluation of restructured chicken meat blocks extended with sorghum flour and potato at refrigerated storage (4±1◦C)

This study was conducted to evaluate the Shelf life of restructured chicken meat blocks extended with sorghum flour and potato at refrigerated storage (4±1◦C). Sorghum flour (1:1 hydration, w/w) at 9% level and potato (boiled and mashed) at 6% level were incorporated by replacing the lean meat in pre-standardized formulation. Storage quality with respect to physico-chemical [pH and Thiobarbituric Acid (TBA) value], microbiological [Psychrophilic count (PC), Total plate count (TPC) and coliform count] and sensory properties of control and extended products were studied. The products were aerobically packaged in low density polyethylene (LDPE) pouches and analysed at regular interval of 0, 5, 10 and 15 days during refrigerated storage (4±1◦C). The storage period did not bring about any significant changes in pH of the products but TBA values, PC and TPC showed linear increasing trend from 0 to 15^th day of refrigerated storage in treatment products as well as control. Mesophilic and psychrotrophic counts did not exceed log10 3.12 and 2.98 cfu/g, log10 2.86 and 2.63 cfu/g, log10 2.63 and 2.95 cfu/g for control, SF and potato treated RCMB, respectively. Coliforms were not detected in control and treated RCMB during the storage period of 15 days. The sensory scores of treated samples and control for appearance, flavour, binding, texture, juiciness and overall acceptability showed a progressive decline with increase in storage period but the scores were rated above good. The products retained good to very good acceptability for 15 days without any marked loss of physico-chemical, microbiological and sensory quality.