Preparation of low-fat restructured cured chicken was standardized using deboned broiler meat. The meat cubes were cured for 24 hr at 4±1°C in a solution containing 20% salt, 10% cane sugar, 4% tetra sodium pyrophosphate and 0.15% sodium nitrite @ 10% w/w prior to stuffing into stainless steel mould and cooking to an internal temperature of 80±1°C. Thin slices (2 mm thickness) of the finished product were packaged in LDPE (200G) pouches and stored at 4±1°C. Changes in its physico-chemical, microbiological and sensory qualities were monitored at 5 days intervals during 15 days of storage. No appreciable changes in the pH were recorded throughout the storage, however a significant (P<0.01) increase in the TBA, free amino acid (FAA) and tyrosine values occurred with storage time. Standard plate count (SPC) increased significantly (P<0.01) only on 15th day of storage. Psychrophilic count (PPC) increased significantly (P<0.01) with increase in storage period, whereas, halophilic count did not show any significant increase. All the counts were within permissible limits throughout the storage period. There was a gradual decrease in all the sensory attributes of the product with increase in storage period but the product remained acceptable upto 10 days under refrigeration.
Cured chicken, restructured, quality, refrigeration storage
