Studies on storage stability of fried chicken gizzard

Experiments were conducted to observe quality losses in Med chicken gizzard stored under ambient (15 to 21 degrees C, 69 to 82% RH) and at refrigerated (4+/-1 degrees C, 80% RH) temperatures for 7 and 14 days, respectively. Non-significant reductions in pH and moisture along with significant (P< 0.05) increases in shear force and thiobarbituric acid values were observed. Crude proteins and ether extractives were not significantly affected during ambient storage. However, significant increases in these were noticed in refrigerated samples on the 14th day. Total plate counts (TPC) of raw gizzards decreased during processing. Though the extended storage caused increase in TPC, it was within the permissible limits. The results on the microbial, physico-chemical and sensory properties suggested that fried gizzard could be stored for 7 days at ambient and for 14 days at refrigerated temperature, respectively,without affecting its eating quality.