Storage quality evaluation of prebiotic enriched chicken meat kachori at ambient temperature

The storage quality of prebiotic enriched chicken meat kachori was evaluated under aerobic and MAP conditions at ambient temperature on the basis of various physico-chemical (pH, TBARS, FFA) microbiological (TPC, coliforms count, yeast and mold counts), water activity and sensory analysis (8 point descriptive scale). The pH, water activity, TBARS and free fatty acid values followed increasing trend throughout the storage period, but the rate of increase was significantly (P<0.05) lower in MAP than aerobically packaged products. Total plate count for control as well as treatment products in both packaging methods increased significantly (P<0.05) at each storage interval. The developed product was successfully stored under aerobic packaging conditions for 15 days and under MAP conditions for 30 days at ambient temperature (25°C) with an acceptable physico-chemical, microbial and sensory quality.