Abstract

Chicken tikka prepared by using vacuum tumbler (tumbling time 15, 30 and 45 mins) were stored at refrigerated temperature (4±1°C) and subjected to comparative studies on 0, 7 and 14 day. Product having more tumbling time showed significant (P<0.05) higher values for cooking yield, pH, moisture and ash%, lower values for cholesterol (mg/100 g), and protein%. The thio-barbituric acid (TBA) value (mg malonaldehyde/kg) showed a non-significant (P>0.05) higher value with control, however, a significant increasing trend was noticed throughout the storage period. Microbiological study revealed that the microbial count (cfu/g) in total plate count and lipolytic count were significantly lower (P<0.05) in product having more tumbling time and in all groups of chicken tikka, the microbial count increased significantly with advancement of storage period. All the sensory attributes viz. appearance and color, texture, juiciness and overall acceptability increased significantly with increase in tumbling time.

Key words: Vacuum tumbling, chicken tikka, sensory property, meat processing.