Volume: 53 Issue: 4
Year: 2022, Page: 748-750, Doi: https://doi.org/https://doi.org/10.51966/jvas.2022.53.4.
Received: April 30, 2022 Accepted: July 19, 2022 Published: Dec. 31, 2022
Traditional dishes such as chicken biriyani are relished by many and consumed in almost every celebration. The lifestyle changes and rapid urbanisation calls for the development of readyto-eat processed foods, which are safely processed and neatly packed. Retort processed shelfstable foods are an alternative to such a demand. In the study conducted, the retort processing conditions of traditional chicken biriyani was standardised and commercial sterility of the product was analysed. Microbiological parameters such as aerobic and anaerobic plate count were assessed for 0th, 30th, 60th, 90th and 120th day of storage. The commercial sterility test was satisfactory and the microbiological analysis revealed an absence of bacterial colonies throughout the storage study. The highly perishable, traditional product was sterile on all days of storage study and was suitable as a shelf-stable product for mass production.
Keywords: Chicken biriyani, retort processing, commercial sterility, microbiological parameters
Copyright: © 2022 Namratha et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Valsalan, N., Nayar, R., Mohan, C.O., Vismitha Shree, V.V., Rajagopal, K., Sathu, T. and Thomas, M. 2022. Retort processing of traditional chicken biriyani and its microbiological quality. J. Vet. Anim. Sci. 53(4):
DOI: https://doi.org/10.51966/jvas.2022.53.4.