Effect of Lactic Acid and Irradiation on the Shelf Stability Characteristics of Hurdle Processed Chicken Legs

Hurdle processed chicken legs were subjected for irradiation at 1 and 2 KGy dosage levels after treatment with lactic acid (1 and 2%) to study the effect of irradiation and lactic acid on the shelf stability of the product. The products initially and during storage at 5°C were evaluated for its oxidative rancidity profile in terms of Thiobarbituric Acid Reactive Substances (TBARS), Total carbonyls and non-heme iron values. Lipid oxidation increased with reference to irradiation dosage and there was a significant difference (p<0.05) between control, 1 KGy and 2 KGy samples (without lactic acid) after 6 months of storage. Incorporation of lactic acid at 2% levels significantly reduced (p<0.05) the TBARS, total carbonyls and non-heme iron values. Hurdle processed chicken legs irradiated at 2KGy with 2% lactic acid exhibited good sensory attributes after 6 months of storage having an overall acceptability score of 7.84±0.31 on a 9 point hedonic scale. The total fatty acid profile by gas chromatography revealed a significant reduction (p<0.05) in unsaturated fatty acids in irradiated samples but saturated fatty acids remained unaffected. The values for non irradiated samples during storage did not differ significantly (p>0.05). Microbiological profile of the product showed a 3 log reduction in SPC and 2 log reduction in Yeasts and molds by employing 2KGy irradiation dosage and pathogens were also absent.