Storage stability of chicken momo at super chilling temperature

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 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 with progress in storage period where as the protein content of chicken momo did not affect. The pH of all the samples increased gradually during the storage period. However, the pH of superchilled samples increased significantly at the end of storage. TBA and Tyrosine values of the superchilled samples were significantly lower than chilled samples during the storage period. Furthermore, superchilled products showed significantly lower TPC and PC as compared to chilled product and none of the samples revealed coliforms throughout the period of storage.