FLEISCHWIRTSCHAFT international 1/2017

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............................................ 58 Fleischwirtschaft international 1_2017 Research &Development Storage stability of chicken meat incorporated noodles at ambient temperature... The extraction method described by WITTE et al. (1970) was used with appropriate modifications for the determination of TBARS values: 10 gof sample was triturated with 25 ml of precooled 20% trichloroacetic acid (TCA) in 2Morthophosphoric acid solution for 2min. The content was then transferred quantitativelytoabeaker by rinsing with 25 ml of cold distilled water which was then well mixed and filtered through Whatman filter paper No. 42. To this 3mlofTCA extract (filtrate) and 3mlofTBA reagent (0.005 M) was mixed in test tubes and placed in adark room for 16 h. Ablank sample was made by mixing 3mlof10% TCA and 3mlof 0.005 MTBA reagent. The absorbance (A) was measured at afixed wavelength of 532 nm with ascanning range of 531nmto533 nm using an UV-VIS spectrophotometer (Elico). The TBARS value was calculated as mg malondialdehyde per kg of sample by multiplying the value with the factor 5.2. Water absorption index (WAI) The water absorption index was determined in accordance with method described by (ANDERSON et al. 1969). Accurately2.5 goffinelyground noodles sample was taken in acentrifuge tube, to which 30 ml of distilled water was added. It was allowed to settle for 30 min, and was finallycentrifuged at 5000 rpm (1957×g) for 10 min. The gel obtained after centrifugation was weighed and the water absorption index was determined using following formula: Water solubility index (WSI) Water solubility index was estimated in accordance with method described by (ANDERSON et al. 1969). Afinelyground noodles sample (2.5 g) was taken in acentrifuge tube with 30 ml of distilled water which was mixed and allowed to settle for 30 min. It was then centrifuged at 5000 rpm (1957×g) for 10 min. The supernatant obtained after centrifugation was completelydried in ahot air oven. The weight of the sample leftovers after drying was taken and the water solubility index was determined using following formula: Optimum cooking time The optimum cooking time of noodles was measured according to the method of SINGH et al. (1989). The noodles sample (5 g) was inserted into a beaker containing 75 ml distilled water and one strip was crushed between two glasses at every 30 s. The cooking was continued until the white fraction in the core of the crushed noodles disappeared; the time that passed was recorded as optimum cooking time. Texture profile analysis (TPA) The textural properties of the chicken meat noodles were evaluated using atexturometer (stable micro system TA.XT-2i-25) at the goat products technology lab at the central institute for research on goat (CIRG) in Makhdoom, Mathura. The texture profile analysis (TPA) following BOURNE (1978) was performed using ahomogeneous sample for each treatment which was compressed to 10 mm of their original height through aminiature Ottowa and Kramer shear cell platen probe. Across head speed of 2mmper s, post-test speed 10 mm per sand atarget mode distance of 10 mm waere used and hardness (N), work of shear (Ns) and crispiness (number of peaks) were determined. Assay for microbiological quality The Sstandard plate counts (SPC), total coliforms counts (TCC), Staphylococcus spp. counts (SCC), and yeast and mould counts (Y&M) in the samples were enumerated following the methods as described by the American Public Health Association (APHA1984). The Salmonella spp. count was done as per the procedure mentioned in the OIE Terrestrial Manual (2008) which was based on the ISO standard (6579:2002) with certain modifications, such as addition of Novobiocin supplement to Xylose Lysine Deoxycholate agar. Sensory evaluation Anine member experienced panel of judges consisting of teachers and postgraduate students of the College of Veterinary Science and animals husbandry (DUVASU), Mathura, evaluated the samples for the attributes of appearance and colou, flavou, texture, mouth-coating, saltiness, meat flavor intensity and overall acceptability using an 8point descriptive scale following KEETON (1983)where 8= extremelydesirable and 1= extremelyundesirable. Three evaluations (n= 27) were conducted for each replicate and at each point of storage time the samples were warmed in amicrowave oven for 20 s. Statistical analysis The data were analysed statisticallyonthe SPSS-16.0 software (SPSS Inc., Chicago, IL, USA) package as per standard methods by SNEDECOR and Physico-chemical parameters Tab. 3: Effect of storage on physicochemical parameters of chicken meat noodles under aerobic condition Parameter Treatment 0Day 10 Days 20 Days 30 Days pH C 6.38 Aa ±0.01 6.230 Ab ±0.01 6.32 Ab ±0.01 6.36 Aa ±0.01 T 6.06 Bc ±0.01 6.02 Bc ±0.01 6.097 Bb ±0.01 6.35 Aa ±0.01 aw C 0.400 Ad ±0.001 0.411 Ac ±0.002 0.426 Ab ±0.002 0.442 Aa ±0.001 T 0.294 Bd ±0.004 0.334 Bc ±0.003 0.3185 Bb ±0.003 0.404 Ba ±0.002 FFA % C 0.038 Bc ±0.01 0.043 Bb ±0.01 0.046 Bab ±0.01 0.049 Ba ±0.01 T 0.046 Ac ±0.01 0.049 Abc ±0.01 0.050 Ab ±0.01 0.055 Aa ±0.01 WAI% C 1.79 Bb ±0.04 1.84 Bb ±0.04 1.90 Bab ±0.03 2.00 Ba ±0.02 T 1.99 Ab ±0.08 2.06 Ab ±0.03 2.08 Aab ±0.04 2.20 Aa ±0.03 WSI % C 0.072 Aa ±0.002 0.071 Aab ±0.002 0.068 Aab ±0.002 0.066 Ab ±0.002 T 0.049 Ba ±0.001 0.048 Bab ±0.001 0.048 Bab ±0.001 0.047 Bb ±0.001 Mean ±S.E. with different superscripts row wise (small alphabets) and column wise (capital alphabets) differ significantly(P
.............................................. Fleischwirtschaft international 1_2017 59 Research &Development Microbial quality Tab. 4: Microbial quality of chicken meat noodles under aerobic condition Parameter Treatment 0Day 10 Days 20 Days 30 Days Total plate count C 1.09 d ±0.23 1.77 Bc ±0.04 2.90 b ±0.06 3.59 a ±0.03 log cfu/g T 1.07 d ±0.35 2.21 Ac ±0.03 3.05 b ±0.05 3.68 a ±0.07 Coliform counts C ND ND ND ND cfu/g T ND ND ND ND Staphylococcus C ND ND ND ND counts cfu/g T ND ND ND ND Salmonella counts C ND ND ND ND cfu/g T ND ND ND ND Yeast and mould C 0 c ±0 0 c ±0 0.55 Bb ±0.25 0.98 a ±0.22 cfu/g T 0 b ±0 0 b ±0 1.15 Aa ±0.07 1.12 a ±0.21 Mean ±S.E. with different superscripts row wise (small alphabets) and column wise (capital alphabets) differ significantly(P
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