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Retort processing of traditional chicken biriyani and its microbiological quality

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Title Retort processing of traditional chicken biriyani and its microbiological quality
Not Available
 
Creator Namratha Valsalan
Renuka Nayar
Mohan, C.O.
Vismitha Shree, V.
Kavitha Rajagopal
Sathu, T.
Magna Thomas
 
Subject Chicken biriyani
retort processing
commercial sterility
microbiological parameters
 
Description Not Available
Traditional dishes such as chicken biriyani are relished by many and consumed in almost
every celebration. The lifestyle changes and rapid urbanisation calls for the development of ready to-eat processed foods, which are safely processed and neatly packed. Retort processed shelf stable foods are an alternative to such a demand. In the study conducted, the retort processing
conditions of traditional chicken biriyani was standardised and commercial sterility of the
product was analysed. Microbiological parameters such as aerobic and anaerobic plate counts
were assessed on 0th, 30th, 60th, 90th and 120th days of storage. The commercial sterility test was
satisfactory and the microbiological analysis revealed an absence of bacterial colonies throughout
the storage study. The highly perishable, traditional product was sterile on all days of storage study
and was suitable as a shelf-stable product for mass production.
Not Available
 
Date 2023-06-09T08:16:21Z
2023-06-09T08:16:21Z
2022-12-31
 
Type Research Paper
 
Identifier Namratha Valsalan, Renuka Nayar, Mohan, C.O., Vismitha Shree, V., Kavitha Rajagopal, Sathu, T. and Magna Thomas (2022) Retort processing of traditional chicken biriyani and its microbiological quality. Journal of Veterinary and Animal Sciences. 53(4): 748-750.
0971-0701 (Print) 2582-0605 (Online)
http://krishi.icar.gov.in/jspui/handle/123456789/78195
 
Language English
 
Relation Not Available;
 
Publisher Journal of Veterinary and Animal Sciences