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首页> 外文期刊>Journal of Food Science and Technology >Quality characteristics of vacuum packed tandoori chicken
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Quality characteristics of vacuum packed tandoori chicken

机译：真空包装的唐杜里鸡肉的质量特征

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Tandoori chicken, a popular traditional poultry product of India, was vacuum packed and stored at 4+/-1degreesC and -18degreesC. The microbiological quality of the product under vacuum reached the unacceptable limit on 15(th) day at 4+/-1degreesC, compared to 6 days without vacuum packing. The aerobic plate counts (APC) increased from an initial level (log cfu/g) of 3.67 to 6.75 by 15(th) day in vacuum pack and to 6.18 in control (air) packs by 6(th), day of storage at 4+/-1degreesC. The, sensory quality of the product even though reduced significantly during I storage at 4+/-1degreesC, it was at the acceptable level even on 15(th) day of storage. The counts of psychrotrophs (log cfu) also increased significantly from an initial level of 0.05 to reach a level of 6.18 in control packs by 6(th) day and 5.69 in vacuum pack by 15(th) day. The APC (log cfu/g) of the product increased marginally in vacuum pack during the storage period of 40 days at -18degreesC to reach a level of 4.75 from an initial count of 4.44. The sensory quality of the product even though reduced significantly during storage at -18degreesC, it was at the acceptable level even on 40(th) day of storage. pH, moisture and water holding capacity did not show any specific changes during storage. The shelf-life of the product was found to be extended considerably at lower temperature under vacuum.
机译：将印度最受欢迎的传统家禽产品Tandoori鸡真空包装，然后在4 +/- 1℃和-18℃下储存。真空下产品的微生物质量在第15天在4 +/- 1摄氏度下达到了不可接受的极限，相比之下，没有真空包装的情况下为6天。有氧板计数（APC）从最初的水平（log cfu / g）在真空包装中的第15天增加了6.67，到第15天的6.75增加到了6.75，而在空气包装的第6天则增加到了6.18，在空气包装中的第6.18天。 4 +/- 1摄氏度产品的感官品质即使在4 +/- 1摄氏度的温度下储存期间显着降低，但即使在储存第15天仍处于可接受的水平。精神营养菌（log cfu）的数量也从最初的0.05显着增加，到第6天在对照组中达到6.18，在第15天在真空中达​​到5.69。在-18°C下储存40天期间，真空包装中产品的APC（log cfu / g）略有增加，从最初的4.44增加到4.75。产品的感官品质即使在-18摄氏度的储存过程中显着降低，但即使在储存第40天仍处于可接受的水平。 pH，水分和持水量在储存过程中没有显示任何特定的变化。发现该产品的贮存期限在较低温度和真空下显着延长。

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