SHORT COMMUNICATIONS
Microbial quality of retort processed traditional Kerala chicken curry
V. Vismitha Shree, Renuka Nayar, C.O. Mohan, Namratha Valsalan, Kavitha Rajagopal, V. N. Vasudevan and P. B. Aswathi
doi: https://doi.org/10.51966/jvas.2022.53.4.757-759
Journal of Veterinary and Animal Sciences.2022.53(4):757-759.
Author Details
V. Vismitha Shree : MVSc Scholar, Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences University, Pookode, Wayanad, Kerala
Renuka Nayar: Professor and Head, Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences University, Pookode, Wayanad, Kerala
C.O. Mohan: Senior Scientist, Fish Processing Division, ICAR-CIFT, Kochi
Namratha Valsalan : MVSc Scholar, Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences University, Pookode, Wayanad, Kerala
Kavitha Rajagopal : Assistant Professor, Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences University, Pookode, Wayanad, Kerala
V. N. Vasudevan : Associate Professor and Head, Department of Livestock Products Technology, College of Veterinary and Animal Sciences,Mannuthy, Thrissur- 680651 Kerala Veterinary and Animal Sciences University, Kerala
P. B. Aswathi : Assistant Professor, Department of Poultry science, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences University, Pookode, Wayanad, Kerala
Article History
Received: 03.06.2022, Accepted: 25.07.2022, Published online: 31.12.2022
Corresponding author: Renuka Nayar
e-mail : renuka@kvasu.ac.in
Citation: Vismitha Shree, V., Nayar, R., Mohan, C.O., Valsalan, N., Rajagopal, K., Vasudevan, V. N. and Aswathy, P. B. 2022. Microbial quality of retort processed traditional Kerala Chicken curry. J. Vet. Anim. Sci. 53(4): 757-759
DOI: https://doi.org/10.51966/jvas.2022.53.4.757-759
Abstract
The present study was carried out at the Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Pookode and ICAR - Central Institute of Fisheries Technology, Kochi to develop retort processed traditional Kerala chicken curry and to evaluate its microbial quality. Traditional Kerala chicken curry was prepared using boneless chicken breast pieces and with a gravy of roasted coconut, spices and condiments. The product was packed in multilayer laminated pouch, which was then hermetically sealed and processed in an over-pressure retort. Accurate time-temperature standardisation was done to maintain sterility. The pouches were checked for commercial sterility after processing. The product was stored at ambient temperature and microbiological evaluation was conducted on days 0, 30, 60, 90 and 120 of storage. The curry showed no aerobic and anaerobic growth on different days of storage and did not spoil till day 120.
Keywords: Traditional Kerala chicken curry, retort processing, ambient temperature storage, microbial quality
