Journal of Food Processing & Technology

Abstract

Development and shelf-life evaluation of pasteurized BBQ chicken wings

Gullula Varma*

This study aims to develop a value-added ready to eat chicken drumette and flab using barbecue sauce. Four experimental groups were made: 780 g, 790 g, 800 g of barbecue sauce and formulation without barbecue sauce taken as control. The drumette, flab and marinade were mixed in a 3:1 ratio for better results and kept aside for resting. The marinated chicken drumette, flab was prepared using conventional oven cooking methods at a temperature of 180? For 15 min. The sensory parameters were evaluated for the cooked product, while the proximate analysis was done for the raw product. The formulation with 790 g of barbecue sauce (T2) had scored as best with the overall acceptability of 8.82. The shelf-life studies for the best accepted marinated chicken drumette were performed through sensory, proximate and microbial analysis for one week during the storage period at a temperature of 4? There was a significant (p<0.05) decrease in the appearance, flavor, taste, overall acceptability and moisture of the T2 sample during the storage period of one week at 4? While protein, fat and ash were the increasing pattern. The results of the microbial analysis showed the presence of microbial growth during the storage period of one week at a temperature of 4, which was below the standard limits. Hence through the present study, a new variant of chicken drumette and flab was developed with a shelf life of 6 days at refrigeration conditions.

Published Date: 2024-04-14; Received Date: 2024-02-28