Assessment of shelf life of chicken roll with different packaging method

In the present study freshly prepared product was analyzed for pH, thio barbrituric acid value (TBA value), total plate count (TPC), moisture content and sensory qualities and considered as control for the experiment. The pH of the aerobically and vacuum packed chicken meat rolls stored at refrigeration temperature (4±1°C) and freezer temperature (−18±1°C) for different storage period were marginal decrease of pH of the products on 7^th day followed by a slight increment on 14^th day of storage. TBA value of the aerobically and vacuum packed chicken meat rolls increased significantly (p<0.01) throughout the storage period in both the packaging materials under both methods of packaging. The aerobically packed chicken meat rolls showed a significant (p<0.01) increment in TPC throughout the storage period in refrigerator temperature whereas the vacuum packed samples did not show any significant change up to 7^th day of storage and then increased significantly (p<0.01) till the end of the storage period. The results showed that the moisture content of chicken meat rolls decreased significantly (p<0.01) throughout the storage period irrespective of types of packaging materials. The overall acceptability scores of chicken samples decreased significantly (p<0.01) after 20^th and 40^th day of frozen storage in aerobic and vacuum packaging respectively.