1Livestock Products and Technology, College of Veterinary and Animal Science, Navania, Vallabhanagar, Udaipur-313601
2Subject matter Specialist, Krishi Vigyan Kendra, Kargil, Ladakh
3Junior Research Fellow, CWDB Project, Kargil, Ladakh
4M.V. Sc. Scholar, Division of Livestock Products and Technology, College of Veterinary and Animal Science, Navania, Vallabhanagar, Udaipur-313601
5Division of Veterinary Parasitology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, F.V. Sc and A.H, Shuhama, Alusteng, Srinagar-190 006, Jammu & Kashmir, (India)
*E-mail: animaldr2@gmail.com
Online published on 23 March, 2017.
The study was aimed to assess the shelf life of chicken nuggets at refrigeration temperature ((4±1°C). Chicken nuggets were prepared with or without incorporation of whole egg liquid and bread crumps and analyzed for various physico-chemical parameters, sensory quality and microbiological changes at 5 days interval up to 20 days. There was a significant (P<0.05) decrease in moisture, and total protein content, whereas pH, thiobarbaturic acid (TBA) and tyrosine values; and total plate count and psychrophilic count increased significantly (P<0.05). Also, a non-significant decrease in fat content was seen. Although, the microbiological counts were within the safe limits, and the products were acceptable up to 20th day of storage, the progressive decline in overall quality dictate their limited storage period.
Chicken nugget, sensory attributes, shelf life, storage
