A study was made to evaluate the changes in quality of chicken patties during 20 and 60 days of refrigerated (7±1°c) and frozen (−18±1°C) storage respectively. A significant (P<0.05) increase in the cooking losses, TBA values, FFA values, pH, percent fat, percent protein contents and psychrophilic counts and a decrease in the mesophilic counts, yeast and moulds count, percent moisture, emulsion stability, water holding capacity and organoleptic scores of the product were recorded under frozen storage. Refrigerated storage caused a significant (P<0.05) increase in cooking losses, TBA values, FFA values, mesophilic counts, yeast and mould counts, and percent fat content while a significant (P<0.05) reduction was noticed in emulsion stability, water holding capacity, pH, percent moisture and percent protein and sensory quality. The product had a shelf life of 12 and 60 days under refrigerated and frozen storage, respectively.
Chicken patties, low temperature storage, shelf-life
