Shelf life of low sodium-antioxidant rich Kadaknath chicken patties

The study was carried out with the objective of increasing antioxidant and reducing sodium content by incorporating different levels of salt replacer (Potassium chloride, cinnamon extract and mushroom extract) and pomegranate rind extract, respectively. Patties with 1.2% NaCl, 0.8% KCl and 3% pomegranate rind extract was found suitable and most acceptable by the sensory panelists, selected for further storage study under refrigeration. TBA, FFA value and microbial count of developed low sodium-antioxidant rich Kadaknath chicken patties were lower as compared to control throughout the storage. A progressive and significant (P<0.05) increment in the TBA and FFA values of control as well as developed low sodium antioxidant rich Kadaknath chicken patties was observed with the advancement of storage period. The total plate count (TPC) followed a significantly (P<0.05) increasing pattern from 0 to 12 d in aerobic packaging in control as well as functional Kadaknath chicken patties. Psychotropic count was not detected up to 4^th day of storage either in control or in low sodium-antioxidant rich Kadaknath chicken patties but detected from 8^th day of storage. Yeast and Mold were not detected up to 8^th day of storage either in control or in functional Kadaknath chicken patties and it was detected on 12^th day of storage. Coliform were not detected during the entire period of storage. The observation indicated that microbial count as well as sensory attributes remained well below the permissible level and product was stable up to 12 days of storage under refrigeration (4±1°C).