Int.J.Curr.Microbiol.App.Sci (2018) 7(12): 3154-3164

International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 12 (2018) Journal homepage: http://www.ijcmas.com

Original Research Article https://doi.org/10.20546/ijcmas.2018.712.363

Storage Stability of Chicken Momo at Super Chilling Temperature

A.A. Pawade, K.S. Rathod* and R.K. Ambadkar

Department of Livestock Products Technology, Nagpur Veterinary College, Nagpur (M.S.), India

*Corresponding author

ABSTRACT

The present study was conducted to compare the quality of superchilled (-2 ±0.5ºC), frozen (-20±1ºC) and chilled (4±1ºC) chicken momos, aerobically packaged in LDPE K e yw or ds pouches. The products stored at chilling (4±1ºC) temperature spoiled on day 12. There was significant decrease in moisture and fat content of both frozen and superchilled samples Chicken momos, with progress in storage period where as the protein content of chicken momo did not Superchilling, Aerobic affect. The pH of all the samples increased gradually during the storage period. However, packaging, Quality analysis, Shelf the pH of superchilled samples increased significantly at the end of storage. TBA and life Tyrosine values of the superchilled samples were significantly lower than chilled samples during the storage period. Furthermore, superchilled products showed significantly lower Article Info TPC and PC as compared to chilled product and none of the samples revealed coliforms throughout the period of storage. Superchilled samples had the yeast and molds on day Accepted: . 24 November 2018 24 onwards.However, frozen sample did not reveal any yeast and mold throughout the

Available Online: study period of 32 days. Sensory evaluation also revealed significantly high scores for

10 December 2018 superchilled product than chilled momos indicating usefulness of superchilling in extension of shelf life. The study indicated that the shelf life of chicken momos could be

extended up to 32 days under superchilling (-2 ±0.5ºC) temperature.

Introduction Snacks are available in variety of packaged as well as processed foods like Chicken chips Due to rapidly increasing economy, (Sharma and Nanda, 2002), chicken population, industrialization and urbanization, rings (Mishra et al., 2015), fish curls (Raja et there is a fast development of meat industries al., 2014), momos (Tanuja et al., 2014), over recent decades. Processed, convenient Chakali (Hiwarkar, 2017) etc. Momos (type of and value added meat products sector ), native to and was brought to particularly snack industry has very good by Newari traders of before opportunities in developed and developing 1930s, are famous street food throughout the countries like India due to changing consumer world. It is very popular in the Himalayan lifestyle, working women trends, increase in states of India especially in and income of families, singles/professionals . They were introduced from Han staying away from home, nuclear families. China, as one of the most popular fast food.

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There are two types of momos fried and the local market. All the body fat, tendons and steamed momos. Momos that are pan fried separable connective tissue were trimmed off after are known as kothey momo and from the breast fillets. These fillets were then steamed momo served in hot sauce are referred packaged in LDPE bags, kept at refrigeration C-momo (Tanuja, 2013). temperature (4±10C) overnight (12 h) and subsequently used for product preparation. The storage temperature of chilled fresh foods is normally 4 to10°C and in the distribution Boneless chilled meat was cut into small chain the storage temperatures also vary a lot pieces and minced in a mixer. Firstly salt (Hemmingsen, 2002). Most of the foods are (1.6%) and MSG (0.4%) were added in perishable and require refrigeration in order to minced meat and mixed for 2 min with achieve an acceptable length of shelf life and addition of condiments (10%) and spice mix to minimise the risk of food borne diseases. (2%) and mixed for 2 min. Then oil The ability to supply sufficient amounts of (5.5%) along with chopped (15%) and fresh food to a growing population is currently green coriander (5%) were added and mixed a major worldwide challenge. In this context, properly. Chicken momos were prepared from superchilling is considered as the best momo mix according to the method of technology for ensuring a greater exploitation Vanramhlimpuii (2015) with slight of fresh food. Superchilling is a method for modifications. The dough was prepared by conserving foods by holding the product at a proper kneading of refined wheat flour temperature between -0.5 to -4°C (Fennema, (95.5%), refined oil (4%), salt (0.5%) and 1973) and results in better quality compared to lukewarm water as per requirement in a bowl. conventional chilling (Einarsson, 1988) for 5 g of dough was taken, rolled in a round many food products. The ice stored in super- shape and filled with 15 g of momo mix and chilled products will protect from temperature then the edges were closed properly. The rises in poor cold chains (Magnussen et al., chicken momo were shaped manually at 2008). However, most of the studies on ambient temperature followed by cooking in superchilling has been conducted on seafoods steamer for 30 min. (Kaale et al., 2013; Erikson et al., 2011; Olafsdottir et al., 2006; Sivertsvik et al., 2002 The product was evaluated on the basis of the and 2003; Zeng et al., 2005, Duun and Rustad, physico-chemical properties viz., pH, TBA 2007, 2008;) and fresh (Rathod et al., number, tyrosine value and microbiological 2017a and Rathod et al., 2017b). analysis viz., total plate count, psychrophilic plate count, coliform count and yeast and Since, scanty literature on superchilling of mold count as well as sensory scores at an meat products like roast (Duun et al, interval of 4 days during the study period of 2008), Chicken nuggets (Kanle, 2017) is 32 days. The pH, moisture (%), fat (%) and available, the present study was undertaken to protein (%) content of chicken nuggets were investigate the effects of superchilling determined as per the method of AOAC temperature on storage stability of chicken (2012). Thiobarbituric acid number and momo. tyrosine value of chicken momo samples were determined as per the method suggested by Materials and Methods Witte et al., (1970) and strange et al.,(1977) with slight modifications. The microbiological Fresh boneless meat from chicken, slaughtered quality of chicken momo was assessed on the by traditional halal method was procured from basis of total plate count (TPC), psychrophilic

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Int.J.Curr.Microbiol.App.Sci (2018) 7(12): 3154-3164 count (PC),coliform count and yeast and mold Tanuja (2013) who observed non significant count as per the procedure of APHA (1984). differences in protein content of chicken momos stored at chilling temperature. The sensory evaluation of steamed chicken Similarly, there was no significant variation in momos were conducted by semi-trained the fat content of samples between 0 and 4 sensory panelists and the product was days of storage. However, significant evaluated on the basis of various sensory variations in the fat content of the products attributes viz., appearance, flavor, texture, were observed between superchilled and juiciness and overall acceptability by using 8 frozen samples at the end of storage. The point Hedonic scale (Keeton et al., 1983) and decrease in fat content during frozen storage at the data generated was analyzed by Analysis the end of storage might be due to lipid of Variance following the procedure described oxidation caused by loss of triglyceride by Snedecor and Cochran (1989). fraction during frozen storage whereas intermediately activities of endogenous Results and Discussion enzymes also resulted in disintegration of meat lipids (Agnihotri, 1988). Similar results Physicochemical properties were also reported by Kanle (2017) in superchilled nuggets. The moisture content of superchilled sample was significantly low during the entire storage The pH of sample differed significantly period of 32 days than frozen samples. between the superchilled and frozen samples. However, the moisture of both the samples The pH of all the samples increased gradually decreased significantly with progress in during the storage period and was significantly storage period. This reduction in moisture higher in chilled sample (6.31± 0.01) than content might be co-related with the decrease superchilling (6.02± 0.01) and frozen (6.01± in pH (Huff- Lonergan and Lonergan, 2005) 0.01) samples on 12th day of storage. during storage. The results Corroborated with However, superchilled samples showed the findings of Rathod (2017) who reported significant increase in pH than frozen samples significant reduction in moisture of frozen (- at the end of storage. This consistent increase 20±1ºC) and superchilled (-1.5 to -2.5ºC) in pH during storage under superchilling chicken breast samples throughout storage temperature could be due to liberation of period of 20 days under aerobic conditions. protein metabolites by bacterial enzymes, Similar observations were also reported by during autolysis (Strange et al., 1977) and Kanle (2017) in aerobically packed microbial spoilage (Dainty et al., 1975) of superchilled chicken nuggets stored at two meat. different superchilling (- 2 ± 0.5ºC and - 0.5±0.5ºC) temperatures. The TBA values of chicken momos increased significantly (P<0.05) from day 8 of the Storage temperatures did not affect the protein storage period irrespective of treatments. TBA content of chicken momo. There was marginal values of different treatments on day 4 reduction in protein content of chicken momos indicated significant increase in TBA value of stored at different temperatures during storage chilled product while there was no significant periods. Nevertheless the protein content of variation of TBA values of superchilled and superchilled sample (17.43± 0.06) was slightly frozen product. This pattern was observed lower than that of the frozen sample (17.66± upto day 12 where the chilled samples were 0.07).Similar results were also reported by unacceptable sensorily (Table 1).

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Table.1 Physico-chemical changes in aerobically packed superchilled Chicken momos during storage Storage period (Days) Treatmen Treatment t mean 0 4 8 12 16 20 24 28 32 Moisture(%) A A A A A A A A A T1 62.67± 61.70± 60.85± 59.18± 58.04± 58.37± 55.89± 54.53± 53.91± 58.35± 0.30a 0.26b 0.18c 0.16d 0.41ef 0.13f 0.31g 0.28hi 0.14i 0.40

B B B T2 62.67± 60.59± 55.76± 52.67± Spoiled - - - - - 0.30a 0.33b 0.57c 0.18d

C C C B B B B B B T3 62.67± 62.43± 62.07± 60.74± 60.43± 59.12± 59.10± 58.22± 57.74± 60.28± 0.30a 0.14a 0.22a 0.14b 0.11bc 0.17d 0.22de 0.16f 0.26fg 0.25 Days mean 62.67± 61.57± 59.56± 57.53± - - - - - 0.17a 0.23b 0.69c 0.85d Protein (%)

T1 17.94± 17.88± 17.84± 17.80± 17.79± 17.6± 17.60± 17.48± 17.43± 17.71± 0.20a 0.06ac 0.05ac 0.03ab 0.10ab 0.10bcd 0.08bcd 0.05d 0.06d 0.04

T2 17.94± 17.78± 17.65± 17.55± Spoiled - - - - - 0.20a 0.25ab 0.16a 0.11b

T3 17.94± 17.91± 17.86± 17.82± 17.79± 17.75± 17.73± 17.70± 17.66± 17.80± 0.20 0.12 0.04 0.06 0.06 0.06 0.09 0.09 0.07 0.03

Days mean 17.94± 17.86± 17.78± 17.72± - - - - - 0.11 0.09 0.06 0.05 Fat (%) A AB A A A A A T1 10.66± 10.65± 10.65± 10.63± 10.64± 10.64± 10.65± 10.65± 10.65± 10.65± 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 0.01 B B T2 10.66± 10.63± 10.60± 10.60± Spoiled - - - - - 0.01a 0.02a 0.01b 0.01bc AC AC B B B B B T3 10.66± 10.65± 10.64± 10.64± 10.61± 10.55± 10.54± 10.52± 10.48± 10.59± 0.01a 0.01a 0.01a 0.01a 0.01b 0.02cd 0.02de 0.01e 0.01f 0.01 Days mean 10.66± 10.64± 10.63± 10.62± - - - - - 0.01a 0.01ab 0.01b 0.01bc pH A AC AC A A A A A A T1 5.98± 6.02± 5.99± 6.02± 6.09± 6.17± 6.21± 6.21± 6.25± 6.10± 0.01a 0.01b 0.01a 0.01bc 0.01d 0.01e 0.01f 0.01g 0.01h 0.01 B B B T2 5.98± 6.04± 6.16± 6.31± Spoiled - - - - - 0.01a 0.01b 0.01c 0.01d C C C B B B B B B T3 5.98± 5.99± 5.99± 6.01± 6.05± 6.10± 6.12± 6.14± 6.19± 6.06± 0.01a 0.01a 0.01a 0.01b 0.01c 0.01d 0.01e 0.01f 0.01g 0.01 Days mean 5.98± 6.02± 6.05± 6.11± - - - - - 0.01a 0.01b 0.02c 0.03d

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Storage period (Days) Treat- Treatmen ment t 0 4 8 12 16 20 24 28 32 mean TBA (mg malanoaldehyde/kg) AC AC AC A A T1 0.30± 0.32± 0.34± 0.37± 0.39± 0.44± 0.48± 0.55± 0.62± 0.42± 0.01a 0.01ab 0.01b 0.01c 0.01cd 0.01e 0.01f 0.02g 0.01h 0.01 B B B T2 0.30± 0.39± 0.59± 0.66± Spoiled - - - - - 0.01a 0.01b 0.01c 0.01d C C C B B T3 0.30± 0.32± 0.33± 0.38± 0.38± 0.42± 0.47± 0.52± 0.58± 0.41± 0.01a 0.01ab 0.01b 0.01c 0.01cd 0.01e 0.01f 0.01g 0.01h 0.01 Days 0.30± 0.34± 0.42± 0.47± - - - - - mean 0.01a 0.01b 0.03c 0.03d Tyrosine (mg/100g) AC AC AC A A A A A A T1 11.29± 12.21± 13.42± 14.25± 14.96± 15.75± 16.88± 18.83± 23.21± 15.64± 0.31a 0.28a 0.21b 0.20c 0.12d 0.37e 0.33f 0.41g 0.78h 0.48 B B B T2 11.29± 14.13± 18.54± 24.42± Spoiled - - - - - 0.31a 0.58b 0.47c 0.62d C C C B B B B B B T3 11.29± 11.38± 12.08± 12.38± 12.92± 13.04± 14.25± 14.75± 16.54± 13.18± 0.31a 0.42ab 0.30a 0.46b 0.46c 0.46d 0.50e 0.40f 0.68g 0.26 Days 11.29± 12.57± 14.68± 17.01± - - - - - mean 0.17a 0.37b 0.70c 1.31d Values are Mean± S.E. of three replications (n=6) Means ± S.E with different superscripts in a column (Capital letters) or row (Small letters) differ significantly (P < 0.05).

Table.2 Microbiological changes in aerobically packed superchilled chicken momos during storage

Storage period (Days) Treatment 0 4 8 12 16 20 24 28 32 Treatment mean TPC (Log10cfu/g) AC AC AC A T1 1.55± 2.68± 3.30± 3.70± 3.92± 4.14± 4.37± 4.57± 4.83± 3.67± 0.69a 0.54b 0.11bc 0.16cd 0.13de 0.13ef 0.11fg 0.05ghi 0.10i 0.16 B B B T2 1.55±0.69a 3.59±0.08b 4.58±0.05c 5.02±0.06cd Spoiled - - - - - C C C B T3 1.55± 2.10± 2.72± 3.10± 3.57± 3.77± 4.03± 4.36± 4.47± 3.30± 0.69a 0.67ab 0.55b 0.06bc 0.20cd 0.08de 0.13ef 0.11gh 0.10h 0.18 Days mean 1.55±0.38a 2.79±0.31b 3.53±0.26c 3.94±0.20d - - - - - PPC (Log10cfu/g) A A A T1 ND ND ND ND ND 2.68± 3.50± 3.53± 3.69± 1.49± 0.54a 0.07a 0.06bc 0.03cd 0.24 T2 ND ND 3.25± 3.71± Spoiled - - - - - 0.10 0.05 B B B T3 ND ND ND ND ND ND 2.60± 2.65± 3.46± 0.97± 0.52a 0.53a 0.06b 0.20 Days mean ND ND 1.08±0.37 1.24±0.42 - - - - -

Yeast and mold count (Log10cfu/g) T1 ND ND ND ND ND ND 0.95± 1.90± 2.03± 0.54± 0.60a 0.60bc 0.65c 0.16 T2 ND 1.40± 1.93± 2.68± spoiled - - - - - 0.63a 0.61ab 0.54b T3 ND ND ND ND ND ND ND ND ND 0.00 Days mean ------Values are Mean± S.E. of three replications (n=6) Means ± S.E with different superscripts in a column (Capital letters) or row (Small letters) differ significantly (P < 0.05). ND=Not Detected

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Table.3 Sensory changes in aerobically packed superchilled chicken momos during storage

Storage period (Days) Treatment Treatment 0 4 8 12 16 20 24 28 mean Overall palatability AB AC A T1 7.57± 6.77± 6.77± 6.53± 6.67± 6.40± 6.93± 6.23± 6.73± 0.12a 0.12bg 0.12bgcf 0.23bd 0.12befg 0.17fdh 0.15ge 0.21hd 0.06 A B T2 7.57± 6.40± 6.13± Spoiled - - - - - 0.12a 0.14bc 0.24c B C B T3 7.57± 6.90± 6.90± 6.53± 6.87± 6.60± 6.40± 6.38± 6.77± 0.12a 0.13b 0.16c 0.23dc 0.13ec 0.11fcg 0.13gdh 0.20hdf 0.06 Days 7.57± 6.69± 6.60± - - - - - mean 0.07a 0.08bc 0.11c

Storage period (Days) Treatment Treat- 0 4 8 12 16 20 24 28 mean ment Appearance A T1 7.23± 6.97± 7.13± 6.87± 6.87± 6.87± 7.07± 6.80± 6.98± 0.15a 0.09ab 0.12abc 0.10bc 0.10bc 0.09bc 0.07abc 0.10c 0.04

T2 7.23± 6.87± 6.87± Spoiled - - - - - 0.15a 0.11b 0.17b B T3 7.23± 6.97± 6.80± 6.87± 6.73± 6.90± 6.87± 6.77± 6.89± 0.15a 0.11ab 0.11bc 0.10bd 0.10beh 0.07bfh 0.09bgh 0.11cdh 0.04 Days 7.23± 6.93± 6.93± - - - - - mean 0.08a 0.06b 0.08bc Flavour AC AC T1 7.37± 6.93± 6.97± 6.67± 6.63± 6.50± 6.50± 6.30± 6.73± 0.16ac 0.11bc 0.09cde 0.14bd 0.11beh 0.14bfe 0.22bge 0.21dh 0.06 B B T2 7.37± 6.40± 6.40± Spoiled - - - - - 0.16a 0.16b 0.24b C C T3 7.37± 6.90± 6.77± 6.67± 6.80± 6.80± 6.60± 6.07± 6.75± 0.16a 0.18 bc 0.23cd 0.19bde 0.11bce 0.11bce 0.20bfe 0.20g 0.07 Days 7.37± 6.74± 6.71± - - - - - mean 0.09a 0.09b 0.12bc Juiciness A A A A A A A A T1 7.17± 7.28± 7.35± 7.53± 7.45± 7.42± 7.33± 7.47± 7.38± 0.19 0.11 0.10 0.10 0.10 0.11 0.09 0.12 0.04 B B T2 7.17± 6.43± 6.33± Spoiled - - - - - 0.19a 0.15bc 0.27c

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C C B B B B B B T3 7.17± 6.63± 6.43± 6.70± 6.63± 6.60± 5.77± 6.07± 6.50± 0.19a 0.16bd 0.28bc 0.15dce 0.09bef 0.16bfd 0.16g 0.16hc 0.07 Days 7.17± 6.78± 6.71± - - - - - mean 0.11a 0.10b 0.15c Texture T 7.27± AC6.90 ± A6.87± 6.43± 6.43± A6.37± 6.57± 6.23± 6.63± 0.14ab 0.11a 0.10bc 0.19d 0.13d 0.16de 0.20df 0.17dg 0.06

B B T2 7.27± 6.33± 6.07± Spoiled - - - - - 0.14a 0.15b 0.19bc C C B T3 7.27± 6.83± 6.37± 6.43± 6.37± 6.87± 6.23± 6.40± 6.60± 0.14ac 0.15be 0.23cdg 0.23d 0.14cdg 0.12e 0.15fd 0.16dg 0.07 Days 7.27± 6.69± 6.43± - - - - - mean 0.08a 0.09b 0.11c Values are Mean± S.E. of three replications (n=15) Means ± S.E with different superscripts in a column (Capital letters) or row (Small letters) differ significantly (P < 0.05).

Thereafter TBA values in superchilling and Microbiological analysis frozen samples increased consistently throughout the storage period. However, this There was gradual increase in total plate increase was significantly higher in count (TPC) of all the samples during entire superchilled samples as compared to frozen storage period (Table 2). However, samples. The increase in TBA value during superchilled and frozen samples had storage period was mainly attributed to the significantly lower TPC than chilled samples oxygen permeability of packaging material upto day 12. This reduction in TPC of (Sen, 1996) and/or due to lipid oxidation superchilled and frozen samples could be (Strange et al., 1977). Present findings were attributed to the temperature effect due to in agreement with the findings of which microbes became dormant and did not Vanramhlimpuii (2015) in chicken momo multiply (Leygonie et al., 2012) and in both stored at 4±1°C and Kanle (2017) for the samples damage caused to the cells superchilled nuggets. through the formation of ice crystals (Warris, 2010). A linear increase in total plate counts Similar pattern was also observed in tyrosine of chicken nuggets stored under superchilled value of chilled, superchilled and frozen and frozen conditions was also reported by samples. The tyrosine value was significantly Kanle (2017). lower in frozen sample than superchilled samples throughout the study. However, it The Psychrophillic count (PPC) in chicken was consistently highest in chilled samples momos were absent in superchilled and frozen upto day 12 which might be due to intrinsic samples upto 16 days and in chilled samples (autolysis) changes in chicken momo and upto 4 days. The PPC were recorded in bacterial action (Agnihotri, 1988; Dainty et superchilled sample on day 20 and onwards, al., 1975; Strange et.al., 1977). The findings which was significantly higher than frozen of Vanramhlimpuii (2015) in chicken momo samples. This increase in Psychrophillic count stored at 4±1°C and Kanle (2017) for could be due to increased enzymatic activity superchilled nuggets also supported the of psychrotrophs at low temperature which present results. might have contributed to deterioration of 3160

Int.J.Curr.Microbiol.App.Sci (2018) 7(12): 3154-3164 meat quality (Kandeepan and Biswas, 2007). all samples were decreased gradually during Similar trends were also reported by Rathod entire storage period. Moreover, there was no (2017) and Kanle (2017) for superchilled significant variation in appearance of chicken breast fillets and chicken nuggets momo in all treatments. The flavor scores respectively. The yeast and molds were not increased marginally in superchilled samples detected in chicken momos on day 0. during initial storage which were then However it was gradually increased in chilled reduced gradually by the end of storage. sample from day 4 onwards while However this decrease in flavor scores of superchilled samples had the yeast and mold superchilled sample was non significant as on day 24.onwards. This might be due to post compared to frozen sample. The juiciness and processing contamination and handling. Das texture scores of superchilled samples were et al., (2013) and Singh et al., (2011) also improved indicating beneficial effect of reported similar results in chicken nuggets superchilling in stored products. In case of and chicken snacks, respectively. However, frozen product, juiciness was reduced frozen sample did not reveal any yeast and significantly during storage period as mold count. Sutherland et al., (1975) and compared to superchilled samples. Kanle Babji and Murthy (2000) also recorded very (2017) also reported improvement in juiciness low yeast and mould counts during storage of of chicken nuggets when stored under beef and for minced at low superchilling (2±0.5°C) temperature. temperature respectively. Similarly, Olafsdottir et al., (2006) also reported improvement in juiciness in Further, none of the samples revealed superchilled cod during storage. coliforms in chicken momos throughout the period of storage. It could be either due to the This improvement in overall palatability of destruction of these bacteria during cooking at superchilled sample was improved which high temperature, much above their death could be due to improved juiciness and point of 57°C or no contamination during post texture of the product. Similar results were processing handling of chicken momos. also reported by Kanle (2017) in chicken Tanuja (2013) also reported similar findings nuggets and Olafsdottir et al., (2006) in who reported no coliform count for the superchilled whole cod. Thus it was chicken momos throughout storage study at concluded that the chicken momos chilling temperature. Similar results were also superchilled at -2±0.5ºC could be stored reported by Rathod (2017) in chicken breast conveniently up to 28 days under aerobic fillets at superchilling temperature. conditions.

Sensory scores References

It was observed that the sensory scores of AOAC, 2012. Official methods of analysis, appearance, juiciness and overall palatability 16thedition.Association of Official were higher for superchilled samples than Agriculture Chemists, Washington, frozen samples throughout the study (Table W.C. 3). However overall palatability scores of APHA, 1984. Compendium of methods for superchilled samples significantly reduced on microbiological examination of food. day 28 and the sample was subsequently Speck, M.L. (ed.) American Public spoiled on day 32 whereas chilled samples Health Association, Washington, W.C. were spoiled on day 12. The sensory score of Agnihotri, M.K., 1988. A comparative study

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How to cite this article:

Pawade, A.A., K.S. Rathod and Ambadkar, R.K. 2018. Storage Stability of Chicken Momo at Super Chilling Temperature. Int.J.Curr.Microbiol.App.Sci. 7(12): 3154-3164. doi: https://doi.org/10.20546/ijcmas.2018.712.363

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