Quality analysis of vacuum packed super chilled chicken breast at 24 hours storage.

Abstract

The present study was conducted to compare the quality of vacuum packed superchilled (-1.5 to -2.5ºC) chicken breast with the chilled and frozen chicken breast at 24 h of storage. The result showed improvement in moisture content of superchilled meat with reduction in protein content as compared to fresh meat. There were no significant difference (P>0.05) in fat content of treated samples. The pH and WHC % showed no significant effect of cooling treatments. The ERV was good in treated samples except in chilled samples wherein it was decreased significantly. There was significant (P<0.05) reduction of drip loss in superchilled meat compared to chilled and frozen samples which is significant for superchilling industry. The aw in frozen and superchilled fillets were found to be reduced significantly (P<0.05) as compared to fresh meat. Microbiological analysis indicated non significant (P>0.05) increase in TPC of superchilled and frozen fillets where as in chilled samples the increase in TPC was significant (P<0.05) indicating significance of superchilling technique in improving meat quality. However, psychrophillic count was increased significantly (P<0.05) in both chilled and superchilled fillets. The texture of superchilled fillets was comparable to chilled fillet and found to be improved. Lightness (L*), redness (a*) and yellowness (Hunter b*) value were affected markedly due to superchilling temperature. There was reduction in L* and b* in superchilled breast fillet against frozen and chilled fillet. The study indicated that superchilling could be a good way to preserve freshness of vacuum packed chicken breast fillet with improving the quality characteristics.