Quality and Shelf-Life of Precooked Spent Broiler Breast Fillets during Refrigeration Storage under Aerobic Packaging Conditions

ABSTRACT

The storage stability study was conducted for precooked breast fillets T1 (without post-mortem ageing, T2 (PM ageing for 4 h at room temp) and T3 (PM ageing for 24 h at refrigeration temp). Nutritional profiles were evaluated on 0 day and 15th day of aerobic storage. The samples were also evaluated for physico-chemical, microbiological and sensory parameters at 5 days interval up to 20 days. Moisture content decreased significantly (P≤0.05) from 0 day to 20th day of storage. The overall protein content was significantly lower at 20 day of storage as compared to fresh sample. Fat content showed slight decrease in T1, T2 and T3 during storage period. pH values were increased with the increase of storage intervals but after 10th day onwards the values showed decreasing trends. T3 showed least Warner Bratzler shear force value (W-BSFV) but values were decreased non-significantly. Overall thiobarbituric acid reactive substances (TBARS) values were increased with the increase of storage time, and accordingly amongst the different treatments, overall TBARS values in breast fillets were also differed significantly. Peroxide value (PV) showed significantly increasing trends for T1, T2 and T3 with advancement of storage days. Highest overall free fatty acids (FFA) content was observed for T3. T2 and T3 showed significantly higher overall titrable acidity than T1. Titrable acidity range was between 18 to 20%. Changes in microbiological quality were observed with the increase of storage days. However, these only the values of standard plate count (SPC) were much lower than the permissible limits of FSSAI for meat products. However, overall acceptability scores of breast fillets decreased significantly up to 20th day of storage period. The breast fillets of T3 sample had significantly higher overall acceptability score.