Asian Journal of Dairy and Food Research
SCOPUS
  • Year: 2023
  • Volume: 42
  • Issue: 4

Development of Ready-to-Cook Meatballs from Broiler Chicken (Gallus gallus domesticus)

  • Author:
  • G. Keerthi1, M. Jerish1, M. Shiek Meeran Metha1, K. Hema2,*, R. Brimapureeswaran3, Usha Antony4
  • Total Page Count: 5
  • Page Number: 517 to 521

1Department of Food Technology, College of Fish Nutrition and Food Technology, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Chennai-600 051, Tamil Nadu, India

2Department of Food Safety and Quality Assurance, College of Fish Nutrition and Food Technology, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Chennai-600 051, Tamil Nadu, India

3Department of Food Processing Engineering, College of Fish Nutrition and Food Technology, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Chennai-600 051, Tamil Nadu, India

4College of Fish Nutrition and Food Technology, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Chennai-600 051, Tamil Nadu, India

*Corresponding Author: K. Hema, Department of Food Safety and Quality Assurance, College of Fish Nutrition and Food Technology, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Chennai-600 051, Tamil Nadu, India, Email: hema@tnfu.ac.in

Online Published on 06 January, 2024.

Abstract

Meat is a rich source of protein, especially broiler chicken, which is greatly preferred by consumers compared to other meat varieties because of its low cost and religious acceptance. The main objective of the present study was aimed to develop ready-to-cook meatballs from broiler chicken (Gallus gallus domesticus) stored in a refrigerator (4°C) and deep freezer (-18°C) for up to 21 days.

The ready-to-cook chicken meatballs were analyzed for biochemical, physicochemical and sensory properties for a period of up to 21 days.

The biochemical parameters of ready-to-cook chicken meatballs were analyzed and the results showed that the moisture, protein, fat and ash contents were decreased and there was no significant difference during refrigerated and frozen conditions for the period up to 21 days. The microbial parameters were observed in ready-to-cook chicken meatballs. The total plate count was within the spoilage limit and other microbes such as Escherichia coli, yeast and moulds were absent in all the samples. The sensory evaluation of ready-to-cook chicken meatballs was good during refrigerated and frozen conditions for a period of up to 21st days.

Keywords

Broiler chicken, Convenient food, Meatballs, Ready to cook, Shelf-life