J. Env. Bio-Sci., 2015: Vol.

29 (2):561-565
(561) ISSN 0973-6913 (Print), ISSN 0976-3384 (On Line)

MICROBIAL AND PHYSICO-CHEMICAL QUALITIES OF RETORT POUCH PROCESSED

CHETTINAD STYLE CHICKEN USING DESI AND BROILER MEAT
P. Nalini*, Robinson J.J. Abraham, V. Appa Rao, R. Narendra Babu and R. Ilavarasan
Department of Meat Science and Technology, Madras Veterinary College, TANUVAS, Chennai-600 007, India
[Correspondence author E-mail*: aishvet@gmail.com]

Received: 29-05-2015 Accepted: 21-06-2015

This study was undertaken to assess the microbial qualities of retort pouch processed chettinad chicken using meat derived
from desi and broiler breeds of chicken (Gallus gallus domesticus) at room temperature. Chettinad chicken was prepared using
desi and broiler meat packed in retort pouches (250 g) and processed in retort at the product temperature of 121.1 °C and the
corresponding F0 value of 5.2. Total viable count was 1.44 ± 0.01 in desi and 1.43 ± 0.01 in broiler on‘0’ day which increased
significantly on 90th day to 1.65 ± 0.01 and 1.66 ± 0.02 log cfu in desi and broiler meat respectively but E.coli, Salmonella spp,
Clostridium spp., Staphylococcus spp., and yeast and mould could not be detected till 90th day of storage. It was concluded that
the retort processed Chettinad chicken prepared from both desi and broiler meat can be safely stored up to 90 days at room
temperature.

Chicken meat contributed 36.68% (2.30 million tons) to the
total meat production in India1. Poultry meat is gaining wide
acceptance by consumers and growing 10-15% annually. This
growth is expected more in near future due to popularity, low
price, easy availability, no religious taboos and more desirable
characteristics in poultry meat. There is a growing demand in
India for hygienic meat. The consumer’s have also started
accepting frozen and ready-to-eat meat and meat products.
This is mainly due to increased income, urbanization and
nutritional awareness by the new generation. In India only 1-
2% of total meat is processed into products for trade as
compared to more than 60% in the developed countries.
Marketing of the processed meat products have some
difficulties because they have to be maintained in cold chain
for quality standards. Due to the high perishable nature of
meat, various preservation methods like drying, curing,
canning, freezing etc have been evolved over the period of
time. Although each has method own advantages and
disadvantages, these preservation methods are aimed at
preventing undesirable changes in the wholesomeness,
nutritive value and sensory quality of meat by controlling growth
of microorganisms and obviating contamination by adopting
economic methods.
Thermal processing is a method of meat processing which
involves the application of heat that is sufficient to destroy
microbes which would spoil the meat and cause diseases to
consumers. The hermetic seal maintains an environment inside
the container that prevents the growth of microbes with higher
NAAS Rating (2016)-4.20
resistance and most importantly, prevents recontamination
and production of toxins during storage2. In total, thermal
processing persists as the most widely used method of meat
preservation by extending its shelf life.
Retortable flexible containers are laminate structures that are
thermally processed like a can and are shelf-stable and also
have the convenience of freezing and boiling in the bag with
the products, less weight, needs less storage space, ease of
opening and preparation. In conventional canning, meat must
be cooked approximately twice as long as the retort pouch
processed meat. This reduced heat exposure would results
in improved quality and in economy packaging. Traditional or
ethnic dishes are important due to their delicacy. These
products have an authenticity that is unique to the region of
their origin. These recipes are safely guarded and usually
passed on orally. As there is a great demand for these products
in the domestic and international market the present study
was undertaken to standardize a shelf stable ready-to-eat
traditional product (Chettinad Chicken) in retort pouches.
MATERIAL AND METHODS
Three experiments were conducted. First experiment was
conducted to determine the suitable recipe formulation using
meat of desi and broiler chicken (Gallus gallus domesticus)
based on the various references and preliminary trials (pilot
study). In the second experiment, suitable retort processing
temperature was standardized with both desi and broiler meat

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 MICROBIAL AND PHYSICO-CHEMICAL QUALITIES OF RETORT POUCH (562)

prepared as in the graph 1 & 2. In the third experiment, shelf- determined by the method described by American Public
life studies (microbiological, physico-chemical composition Health Association4.
and sensory characters) were studied under ambient
temperature (32 ± 2o C) up to 3 months of period. Preparation of sample: Five gram of sample was taken
aseptically and homogenized with 45 ml of 0.1 percent sterile
Source of meat: Deboned meat of desi and broiler chicken peptone water in a stomacher to obtain an initial dilution of
(Gallus gallus domesticus) were bought from the local market 10-1. Serial ten-fold dilutions were made up to 10-6 in pre-
in Vepery, Chennai - 07. sterilized tubes containing 9 ml of 0.1 percent peptone water.
The sample preparation and plating were carried out under
Preparation of chettinad chicken : The clean dried spices
laminar air flow.
were fried in dry heat and were ground to a fine powder and
stored at room temperature for subsequent use. Ginger and Physico-chemical characteristics: The pH of the Chettinad
garlic were ground to fine paste and used. Composition of chicken products were measured with the use of digital pH
dried spices and green condiments is given in Table-1. meter. The extract release volumes were determined as
Chettinad chicken gravy was prepared separately by frying described by Pearson, thio-barbituric acid number and
fenugreek and poppy seeds in refined sunflower oil and then tyrosine values were determined as by Strange with slight
chopped onion was added and fried till it reach golden yellow modifications5-6.
colour. The sliced tomato was added and fried in mild heat for
4 minutes and then freshly prepared ginger garlic paste was
added and heated for 2 minutes. Spice mix was added and RESULTS AND DISCUSSION
sauted for 1 minute; finally potable water and common salt
The microbial count and the physic-chemical parameters of
were added and heated for 7 minutes. The whole process
Chettinad chicken products using desi and broiler meat are
was completed within 20 minutes.
presented in Table-2 and 3.
Filling, sealing and retorting of the product in the
MICROBIAL STUDY: Total viable count was 1.44 ± 0.01 in
pouches : Freshly chopped boneless desi meat of 100 gram
desi and 1.43 ± 0.01 in broiler meat which increased
and chettinad chicken gravy of 150 gram was packed into the
significantly on 90th day to 1.65 ± 0.01 and 1.66 ± 0.02 log cfu
retort pouch using stainless steel funnel. Headspace air was
in desi and broiler meat respectively. The results were within
removed from the pouch using a modified steam flush
the limits and standard of total viable count of log7,
technique and then pouch was sealed immediately by using
psychrotrophic count of log4 and coliforms count of log3 in
a single jaw high pressure impulse sealing machine. Adequate
meat products7-8. Anaerobic counts, E.colli, Salmonella spp,
numbers of pouches were fixed with glands and thermocouples
Clostridium spp, Staphylococca spp and yeast and mould
to the core of the desi meat to study the retort controlling
were absent on ‘0’ and 90th day. Microbial load in retort
parameters. The filled and sealed pouches were laid flat on
processed fish paste after one year (E. coil, Staphylococcus.
the trays in the over pressure autoclave/retort and the product
V. cholera and Salmonella) were absent9. Also no anaerobic
was retorted up to standardized temperature as in Fig.-1.
colonies in buffalo and goat meat which were processed in
Same procedure was followed for broiler meat but the product
retort and suggesting that the thermal processing was
was retort at the standardized temperature as in Fig.-2.
efficiently done10-11.
Commercial sterility test (is: 2168-1971): The commercial
PHYSICO-CHEMICAL PARAMETERS
sterility study was done according to the Bureau of Indian
Standards3. pH: The pH of desi and broiler meat on ‘0’ day was 5.40 ±
0.03 and 5.44 ± 0.04 respectively and on 90th day was 5.31 ±
Microbial analysis: Total viable count, anaerobic counts,
0.03 and 5.36 ± 0.03 respectively, which were decreased
E.coli, Salmonella spp, Staphylococcus spp, Clostridium spp
slightly during storage but it was not significant. The results
and yeast and mould counts of processed samples were
of the pH are similar in buffalo meat block, chettinad goat

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 (563) NALINI, ABRAHAM, RAO, BABU AND ILAVARASAN

Table-1. Recipe for Chettinad chicken

Figure-1. Standardized Retort processing data of

chettinad chicken-desi meat
Chettinad chicken -Broiler
140 9
T 8 F
120
e 7 0
m 100
6
p 80 5 v
e 4 a
60
r 3 l
a 40 2 u
t 20 1 e
u
0 0
r
1 4 7 10 13 16 19 22 25 28 31 34 37 40 43 46 49 52
e
Time (min)
Retort temperature(0C) Product temperature(0C) F0 value
meat prepared by retort processing and north Indian style
rohu curry stored in cans for 6 months10-12. Decrease in pH Figure-2. Standardized Retort processing data of
might be due to degradation of proteins and liberation of free chettinad chicken-broiler meat
amino acids.
meat to the fill oils or loss to the aqueous exudates from the
THIO-BARBITURIC ACID NUMBER (TBA): Thio-barbituric meat and also heating of fish muscle results in fall in TBA
acid number of desi and broiler meat on ‘0’ day was 0.38 value13-14.
±0.01 and 0.38 ± 0.01, respectively which showed slight
TYROSINE VALUE: Tyrosine value of desi and broiler meat
increase on 15 th day and then started decreasing (not
on ‘0’ day was 6.11 ± 0.03 and 6.11 ± 0.05, respectively which
significantly in desi meat whereas significantly in broiler meat)
increased on storage but not significantly. Tyrosine value of
up to 90 days of storage. TBA number of desi and broiler on
desi and broiler meat on 90th day was 6.89 ± 0.04 and 6.89 ±
90th day was 0.35 ± 0.05 and 0.38 ± 0.01 respectively. TBA
0.03, respectively. Tyrosine value of meat increased with
number initially increased upto 15 days and then started to
storage until deamination of amino acid limited the formation
decrease. Highest value of TBA was noticed on 15th day and
of free amino acid15-16. Similar results were reported in sterile
lowest value was noticed on 90th day. Decrease in TBA number
and inoculated beef samples and also in buffalo meat patties17-18.
in canned fish meat might be due to dilution of secondary
Tyrosine value of 47.7 mg percent in fresh beef and 69.2 mg
oxidation product by filling oils or their extraction from the

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 MICROBIAL AND PHYSICO-CHEMICAL QUALITIES OF RETORT POUCH (564)

Table-2. Microbial Quality Of Chettinad Chicken

N= 6 observations, ND- Not Detected * - significant (P<0.05) difference, ** - highly significant (P<0.01) difference
Table-3. Physico-chemical characteristics with desi and broiler meat–chettinad chicken

n= 6 observations, * - significant (P<0.05) difference, ** - highly significant (P<0.01) difference , NS - No significant (P  0.05)
difference
percent in just spoiled meat, whereas, the tyrosine value in during the entire storage period of 90 days at room temperature.
this study ranged from 6.11 to 6.89.
ACKNOWLEDGEMENT
CONCLUSION
The financial support and facilities provided by the Tamil Nadu
The results obtained in this study were within the standard Veterinary and Animal Sciences University, Chennai, India is
value and it indicating that the products were hygienically duly acknowledged. The authors are thankful to the Dean of
prepared, adequate thermal processing was done and may Madras Veterinary College, Tamil Nadu Veterinary and Animal
also be due to herbals, spices, condiments like cloves, fennel, Sciences University, Chennai-600 051, India for providing
garlic, ginger and turmeric which have antibacterial property. necessary facilities to carry out research work.
Thus it can be concluded that the retort pouch processed
Chettinad chicken meat products using desi and broiler meat
remained microbiologically and physico-chemically safe

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 (565) NALINI, ABRAHAM, RAO, BABU AND ILAVARASAN

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