A Study on the Shelf life of the Spent Hen Meat Puffed Product (SHPP) Stored at Ambient Temperature
2018
Gadekar, YP (Principal Scientist, Central Sheep and Wool Research Institute, Avikanagar, Rajasthan, India) | Kokane, RD (Department of Livestock Products Technology, Bombay Veterinary College, Mumbai, India) | Dange, A (Department of Livestock Products Technology, Bombay Veterinary College, Mumbai, India) | Sarvadnya, RG (MVSc Scholar, Department of Livestock Products Technology, Bombay Veterinary College, Mumbai, India) | Girish, PS (Principal Scientist, National Research Centre on Meat, Chengicherla, Hyderabad, Telangana, India)
Hot extruded spent hen meat puffed products (SHPP) are made of spent hen meat mixed with flours and additives subjected to a maturing and extrusion process. This study was undertaken to evaluate the hygienic quality, the organoleptic characteristics, physico-chemical, proximate and microbial status during shelf life of SHPP in ambient temperature. Growth models, developed and validated on hot extruded spent hen meat puffed products (SHPP) were used to predict the growth of microorganisms. Temperature data were obtained from retail and home refrigerators. Shelf life was greatly influenced by storage temperature, but initial microbial load had a smaller effect. The expiration date of hot extruded spent hen meat puffed products must be based only on the growth of the spoilage microorganisms. Only when product contamination with bacteria cell concentrations is high, the product fraction poses health risks for consumers. Sensitivity analysis confirmed that storage temperature and temperature variability were the most important factors for the duration of shelf life.
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