CHANGES IN QUALITY OF CHICKEN CURRY DURING FROZEN STORAGE

Abstract

ABSTRACT Chicken curry, a popular traditional Indian recipe, was prepared by using deboned broiler meat chunks and spices. The product containing both meat chunks and gravy (1.0:2.5) was packed in polyethylene pouches, placed in waxed cartons and frozen and stored at −18 ± 2C for 6 months. During frozen storage, the free fatty acid (FFA) values (as percentage oleic acid) and thiobarbituric acid (TBA) values (mg malonaldehyde/kg sample) increased in both meat and gravy. Meat and gravy pH were in the range of 5.7–6.0. Marginal decreases in shear force values (34.5–30.0 N) for meat and in viscosity values (199.4–141.6 mP) for gravy were also observed. Similarly, the changes in Hunter color ( L * , a * , b *) values were also marginal. Standard plate counts (SPC), spore counts and psychrophilic counts (log cfu/g) were 4.5, 2.2 and 2.1, respectively, in freshly prepared product and on storage for 6 months at −18 ± 2C, the corresponding counts were 2.3, 2.4 and 1.6, indicating that the product was microbiologically safe. Sensory scores indicated the ready‐to‐use chicken curry was acceptable after storage at −18 ± 2C for 6 months.