Changes in quality of chicken curry during frozen storage.

摘要

Changes in physicochemical properties and microbiological quality of chicken curry during frozen storage were investigated. The curry, containing both meat chunks and gravy, was packed in polyethylene pouches, placed in waxed cartons, frozen and stored at -18 +- 2degC for 6 months. During frozen storage, free fatty acid (FFA) values (as percentage oleic acid) and TBA values (mg malonaldehyde/kg sample) increased in both meat and gravy. Meat and gravy pH were in the range 5.7-6.0. Marginal decreases in shear force values (from 34.5 to 30.0 N) for meat and in viscosity values (from 199.4 to 141.6 mPa) for gravy were also observed. Changes in Hunter colour (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 curry; corresponding counts after frozen storage for 6 months were also low, at 2.3, 2.4 and 1.6, indicating that the product was microbiologically safe. Sensory scores suggested that the ready-to-use chicken curry was acceptable after frozen storage for 6 months.