Abstract

Chicken snacks prepared by utilizing spent hen meat and other necessary ingredients were packaged aerobically as well as under vacuum in laminated (polyethylene/aluminium foil) pouches (size 25 × 20 cm). They were stored at 30±2°C and analysed for physico-chemical, microbiological and sensory characteristics at a regular interval of 0, 6, 12, 18, 24 and 30 days. Chicken snacks indicated none significant effect of storage and packaging systems on contents of moisture, fat, protein, ash, texture, crispness and meat flavour intensity. However, significant (P<0.05) difference was observed in thiobarbituric acid (TBA) value, shear force value, pH, total plate count (TPC), enterobacteriacae (EC) yeast and mould counts (YMC). Overall storage in vacuum packaging revealed better quality with respect to its physico-chemical, microbiological and sensory qualities. On the basis of present study, we can say that chicken snacks can be very well preserved at ambient (30±2°C) temperature for a month under aerobically as well as under vacuum packaging.

Key words: Chicken snacks, vacuum packaging, aerobic packaging, qualities.