Assessment of Physico-Chemical and Microbiological Shelf Life of Marinated Chicken Malai Kebab Under Refrigerated Conditions
Arabati Shivaji *
Department of Livestock Products Technology, P V Narsimha Rao Telangana Veterinary University, Hyderabad, Telangana, India.
Swami Jagdish
Department of Livestock Products Technology, P V Narsimha Rao Telangana Veterinary University, Hyderabad, Telangana, India.
Subhash S. Raut
Department of Livestock Products Technology, Apollo College of Veterinary Medicine, Rajasthan University of Veterinary and Animal sciences, Jaipur, Rajasthan, India.
*Author to whom correspondence should be addressed.
Abstract
In the present study an attempt was made to evaluate the shelf life of chicken breast boneless marinated with malai spice mix (chicken malai kebab) with control raw chicken breast boneless. Both samples were evaluated for different meat quality parameters for six days under chilled storage conditions of below 40C temperature. Based on the different physico-chemical and microbiological reports, observed spoilage changes started in the scores of fresh raw chicken breast boneless on 4th day of storage life. Where as in marinated chicken breast boneless malai kebab samples the spoilage changes observed on 6th day of chilled storage of below 40C temperature.
Keywords: Chicken breast boneless, chicken malai kebab, shelf life, marination