Storage quality attributes of aerobically packaged low fat chicken patties fortified with Calcium, Alpha tocopherol and Ascorbic acid at refrigeration temperature (4±1°C)

An investigation was carried out to determine the storage quality and shelf life of low fat chicken patties fortified with calcium, alpha-tocopherol and ascorbic acid, aerobically packed and stored at refrigeration temperature (4±1°C). Fortified low fat chicken patties were prepared as per prior optimized formulation and standardized processing conditions. The calcium lactate, alpha-tocopherol acetate and ascorbate were used as the sources for fortification. The low fat fortified designer chicken patties and control i.e. product without fortification were packaged in LDPE pouches and stored at refrigeration (4±1ºC) for 21 days. The samples were analyzed at regular interval of 7 days for pH, thiobarbituric acid reacting substances (TBARS), sensory evaluation and microbiological quality up to 21 days of storage. The storage studies revealed significantly lower (P<0.05) pH, TBA value, total plate count and psychrotropic count in fortified chicken meat patties as compared to control. Both control and fortified patties exhibited the gradual decrease in sensory panel ratings with storage period (4±1°C for 21 days), however, the values were in moderate acceptability range till the end of storage period.