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Microbial quality of retort processed traditional Kerala chicken curry

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Title Microbial quality of retort processed traditional Kerala chicken curry
Not Available
 
Creator Vismitha Shree, V.
Renuka Nayar
Mohan, C. O.
Namratha Valsalan
Kavitha Rajagopal
Vasudevan, V. N.
Aswathi, P. B.
 
Subject Traditional Kerala chicken curry
retort processing
ambient temperature storage
microbial quality
 
Description Not Available
The present study was carried out at the Department of Livestock Products Technology,
College of Veterinary and Animal Sciences, Pookode and ICAR - Central Institute of Fisheries
Technology, Kochi to develop retort processed traditional Kerala chicken curry and to evaluate
its microbial quality. Traditional Kerala chicken curry was prepared using boneless chicken breast
pieces and with a gravy of roasted coconut, spices and condiments. The product was packed in
multilayer laminated pouch, which was then hermetically sealed and processed in an over-pressure
retort. Accurate time-temperature standardisation was done to maintain sterility. The pouches were
checked for commercial sterility after processing. The product was stored at ambient temperature
and microbiological evaluation was conducted on days 0, 30, 60, 90 and 120 of storage. The curry
showed no aerobic and anaerobic growth on different days of storage and did not spoil till day
120.
Not Available
 
Date 2023-06-09T08:17:46Z
2023-06-09T08:17:46Z
2022-12-31
 
Type Research Paper
 
Identifier Vismitha Shree, V., Renuka Nayar, Mohan, C. O., Namratha Valsalan, Kavitha Rajagopal, Vasudevan, V. N. and Aswathi, P. B. (2022) Microbial quality of retort processed traditional Kerala chicken curry. Journal of Veterinary and Animal Sciences. 53(4): 757-759.
0971-0701 (Print) 2582-0605 (Online)
http://krishi.icar.gov.in/jspui/handle/123456789/78196
 
Language English
 
Relation Not Available;
 
Publisher Journal of Veterinary and Animal Sciences