Effect of enrobing with and without preservatives on the quality characteristics of chicken patties

An investigation was conducted to find out the effect of enrobing/edible coating using rice flour, refined wheat flour, carboxy methyl cellulose (CMC), guar gum (GG) with and without preservatives (nisin, tocopherol) on physico-chemical, organoleptic and microbiological quality of refrigerated stored broiler meat patties prepared by deep fat frying, battering and deep fat frying. Storage resulted in a significant decrease in moisture content in all the treatments but relative moisture loss was maximum in control. There was a significant increase in pH and TBA value in all the treatments during storage but the increase in TBA values was less in enrobed patties during storage. Addition of tocopherol resulted in significantly lower TBA values in patties containing preservatives than those without preservatives at the end of storage. Enrobed patties had higher organoleptic scores than control patties at each interval of storage. Sensory attributes of RF patties were higher in comparison to RWF patties. Standard plate count (SPC), psychrotrophic count (PC) and yeast and mould count increased significantly during storage in all the treatments but SPC and PC increased at a higher rate in control and at the end of storage SPC count crossed the acceptability limit in control patties.