ABSTRACT
Functional spent hen meat nuggets (SMN) both unwrapped and wrapped in bioactive biodegradable films were evaluated for their storage stability at refrigeration temperature (4 ±1ºC) under different packaging conditions. Standardized zein films formulated with 5% zein proteins and 7% glycerol and incorporated with 5% coliphages having concentration of 1010 pfu/ml were utilized in this study. Different treatments such as T1 (product packaged in aerobic conditions), T2 (product packaged in modified atmospheric packaging [MAP] conditions), T3 (product packaged in vacuum), T4 (product wrapped in developed films and packaged in aerobic conditions), T5 (product wrapped in developed films and packaged in MAP conditions), T6 (product wrapped in developed films and packaged in vacuum conditions) were evaluated at weekly interval for 5 weeks for their physico-chemical, sensory and microbiological parameters. Results depicted that T5 (product wrapped in developed films and packaged in MAP conditions) had comparatively lower value for TBARS, Free fatty acids, peroxide value and standard plate count than other treatments. Psychrophiles, yeast and mold, E.coli, coliforms were completely absent in the T5 throughout the storage period. All vacuum and MAP packaged products had better sensory attributes throughout storage than aerobic packaged products. It was thus concluded that developed SMN can be successfully stored for 35 days in bioactive biodegradable wrap under MAP conditions at 4±1oC