Development of Ready-to-Cook Meatballs from Broiler Chicken (Gallus gallus domesticus) Keerthi G.1, Jerish M.1, Metha M. Shiek Meeran1, Hema K.2,*, Brimapureeswaran R.3, Antony Usha4 1Department of Food Technology, College of Fish Nutrition and Food Technology, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Chennai-600 051, Tamil Nadu, India 2Department of Food Safety and Quality Assurance, College of Fish Nutrition and Food Technology, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Chennai-600 051, Tamil Nadu, India 3Department of Food Processing Engineering, College of Fish Nutrition and Food Technology, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Chennai-600 051, Tamil Nadu, India 4College of Fish Nutrition and Food Technology, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Chennai-600 051, Tamil Nadu, India *Corresponding Author: K. Hema, Department of Food Safety and Quality Assurance, College of Fish Nutrition and Food Technology, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Chennai-600 051, Tamil Nadu, India, Email: hema@tnfu.ac.in
Online Published on 06 January, 2024. Abstract Background Meat is a rich source of protein, especially broiler chicken, which is greatly preferred by consumers compared to other meat varieties because of its low cost and religious acceptance. The main objective of the present study was aimed to develop ready-to-cook meatballs from broiler chicken (Gallus gallus domesticus) stored in a refrigerator (4°C) and deep freezer (-18°C) for up to 21 days. Methods The ready-to-cook chicken meatballs were analyzed for biochemical, physicochemical and sensory properties for a period of up to 21 days. Result The biochemical parameters of ready-to-cook chicken meatballs were analyzed and the results showed that the moisture, protein, fat and ash contents were decreased and there was no significant difference during refrigerated and frozen conditions for the period up to 21 days. The microbial parameters were observed in ready-to-cook chicken meatballs. The total plate count was within the spoilage limit and other microbes such as Escherichia coli, yeast and moulds were absent in all the samples. The sensory evaluation of ready-to-cook chicken meatballs was good during refrigerated and frozen conditions for a period of up to 21st days. Top Keywords Broiler chicken, Convenient food, Meatballs, Ready to cook, Shelf-life. Top |