Storage quality changes in cooked chicken rolls

Cooked chicken rolls were processed through four replicates and evaluated for storage quality changes till 14 days of refrigerated (4 ± 1°C)and28 days of frozen storage (−18"C). Significant (P<0.05) increase in pH and thiobarbituric acid values (TBA) was observed with the prolonged storage. Decline in moisture with higher contents of crude protein and ether extract was recorded in refrigerated samples on 14th day whereas the frozen samples showed reverse trends. Regular screening of samples for total aerobic plate counts (TPC), coliforms, anaerobes, yeast and moulds, on 0, 3, 7, 14, 21 and 28 days of storage revealed persistant but insignificant increase in these microbial parameters with the extended storage. However, the higher counts were recorded under refrigeration as compared to the frozen product. Calculated energy output (cal/l00 g) was higher in the stored samples. Sensory evaluations showed significant (P<0.05) reduction in scores of colour, tenderness and texture with the prolonged storage. Nevertheless, the flavour,juiciness and overall acceptability of product was in significantly lower on 28th day of frozen storage. It was concluded that cooked chicken rolls could be consumed till 14 and 28th day of refrigerated and frozen storage respectively.