Storage Stability of Functional Spent Hen Meat Cutlets under Modified Atmospheric Packaging at Refrigeration (4±1°C) Temperature

In the current study, storage stability of spent hen meat cutlets enriched with natural antioxidants viz. C (control), T₁ (with 4% carrot powder) and T₂ (3% broccoli powder) during refrigerated storage (4±1°C) stored under modified atmosphere packaging (MAP) conditions containing a mixture of 50% carbon dioxide (CO₂) and 50% nitrogen (N₂) gases. The samples were drawn at a regular interval of 7 days till the occurrence of incipient spoilage and analyzed for various quality attributes, lipid oxidation parameters instrumental colour and texture profile, sensory and microbial quality parameters. The pH recorded significantly (P<0.05) lower value on day 7 for control and day 14 for treatments and, thereafter recorded increasingly value with the elapse of storage time, in all samples. Thiobarbituric acid reacting substances (TBARS) value of treated products (T₁ and T₂) were noted significantly (P<0.05) lower than control on 7^th day of storage. Highest value of β-carotene content was recorded for T₁. Standard Plate Count (SPC) increased significantly throughout storage with the elapse of storage days; but the value remained well below the spoilage level. There was a declining trend for instrumental colour values during storage. As the days of storage increased, overall acceptability of all samples showed decreasing (P<0.05) trends, however the sensory panelists rated the treated product good to very good even on last day (35^th) day of storage. Thus spent hen meat cutlets could be successfully kept for 35 days in MAP conditions with acceptable sensory attributes and permissible microbiological quality.