Quality of deboned marinated chicken under refrigerated storage

Experiments were conducted to study the changes in the quality of marinated chicken chunks under refrigeration storage (4±1°c) over a period of 9 days. Carcasses of frozen and thawed broiler chickens were manually deboned, cut into pieces (approx. 2cm³) and marinated with 1.75% common salt. 1.5% dry spice mix. 5% green curry stuff (onion: ginger: garlic:: 3: 1: 1) and 2% sunflower oil. Marinated chicken chunks (250g each) were packed in LDPE (200G) pouches and stored under refrigeration (4±1°C) for keeping quality study. Results revealed that storage period had no significant effect on pH (6.08–6.20) and moisture content (72.26–73.40%) of the samples. There was gradual but non-significant increase in standard plate count (log 4.89–5.83 cfu/g), coliform (log 2.07–2.87 cfu/g) and psychrophilic counts (log 4.71–5.55 du/g) of the samples with increase in storage period. The product also maintained good organoleptic quality throughout the storage period, indicating that deboned marinated chicken could be stored for 9 days at 4±1°C without any appreciable loss of its quality.