Storage stability of vacuum packaged extended dehydrated chicken meat rings at ambient temperature

Extended dehydrated chicken meat rings were prepared by utilizing spent hen meat (80%), optimized level of rice flour, refined wheat flour, potato starch, spice mix, common salt and sodium tripolyphosphates. The control product was prepared in a similar manner except that rice flour substituted by equal quantity of spent hen meat. The products were vacuum packaged in nylon-LDPE-aluminum foil-LDPE laminates and analyzed at regular interval of 0, 15, 30 and 45 days during ambient storage at 30+/-2 degrees C. Significant effect of treatments on the moisture content, thiobarbituric acid reacting substances (TBARS value), peroxide value, total plate count (TPC), yeast and mould count and also on pH value of the products were noticed. Days of storage significantly affected pH value, moisture content, TBARS value, peroxide value, redness, yellowness, hue value, chroma value, TPC, yeast and mould count, appearance (of both dried and rehydrated and cooked products), flavour, texture, meat flavour intensity, juiciness and also on overall acceptability of the products. Treatment x storage days interaction significantly affected moisture content of the dehydrated chicken meat rings during storage.