FNS  Vol.4 No.2 , February 2013
Physico-Chemical Changes in Ready to Eat Pineapple Chicken Curry during Frozen Storage
Abstract: RTE Pineapple chicken curry, a traditional Kerala recipe, was prepared and standardized by using de-boned broiler meat chunks, pineapple and spices. The product having both meat and gravy (1:1.9) was packed in polyethylene pouches and stored at -18℃± 2℃for 6 months. During frozen storage, the free fatty acid (FFA) values were 0.28 - 0.46 (as percentage oleic acid) and thiobarbituric acid (TBA) values were 1.68 - 2.45 (mg of malonaldehyde/Kg of sample) increased in both meat and gravy. Meat and gravy pH were in the range of 5.5 to 6. Marginal decrease in shear force values (43.4 - 39.6 N) were also observed. During storage the SPC was found to be decreasing over period of storage (100, 40, 20, <10 respectively). Psychrophiles were within acceptable limit and pathogens were absent. Microbiological data showed that the product was microbiologically safe. The sensory score indicated that the RTE pineapple chicken curry is acceptable after storage at -18℃± 2℃for 6 months.
Cite this paper: K. Sunooj and K. Radhakrishna, "Physico-Chemical Changes in Ready to Eat Pineapple Chicken Curry during Frozen Storage," Food and Nutrition Sciences, Vol. 4 No. 2, 2013, pp. 119-125. doi: 10.4236/fns.2013.42016.

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