This study was planned to study the quality of low fat restructured chicken block incorporated with gizzards during frozen storage. The partially thawed meat was minced through 8 mm plate and mixed with curing ingredients and water, then filled in stainless steel mould and kept overnight in refrigerator for curing. Next day the filled moulds were cooked in water at 90°C for 45 min then cooled and stored overnight in refrigerator. The next day chicken blocks were obtained from the moulds and sliced (3 mm). This standardized recipe was used as control and over that 40% gizzard and 3% fat was found to be best suited and these two products were studied under frozen (-18°C) storage for 60 days. pH of the product reduced significantly (p<0.05) in the test product on day 40 and 60 and it was higher in the test product in comparison to the control up to 40 day. TBARS and tyrosine values increased significantly (p<0.05) in both test and control product throughout the storage period studied. Standard Plate Count (SPC) and Psychrophillic count (PPC) in test and control product increased significantly (p<0.05), however, coliform and yeast and mould counts were not detected in both the products. In general sensory scores were significantly (p<0.05) higher in the test product than the control. Sensory scores reduced significantly (p<0.05) during the storage period in both the products but remained well above the acceptable range. Based on physicochemical, microbiological and sensory quality it is concluded that the low fat restructured chicken block incorporated with 40% gizzard and 3% fat replacing lean meat could be stored safely at frozen temperature (-18±1°C) for 60 days without any deterioration in quality.
K. Sudheer, C. Das, P.K. Mandal, U.K. Pal and V.K. Rao, 2011. Effect of Frozen Storage on the Physico-chemical, Microbiological and Sensory Quality of Low Fat Restructured Chicken Block Incorporated with Gizzard. International Journal of Meat Science, 1: 62-69.