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L. Martin, M. L. Timan, M. J. Patron, J. Ventans and T. Antequena, “Evolution of Volatile Aldehydes in Iberian Ham Matured under Different Processing Conditions,” Meat Science, Vol. 54, No. 4, 2000, pp. 333-337. doi:10.1016/S0309-1740(99)00107-2

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• TITLE: Physico-Chemical Changes in Ready to Eat Pineapple Chicken Curry during Frozen Storage

  AUTHORS: Kappat Valiyapeediyekkal Sunooj, Kolpe Radhakrishna

  KEYWORDS: Chicken Curry; Pineapple; Frozen Storage; GC

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.2, February 6, 2013

  ABSTRACT: RTE Pineapple chicken curry, a traditional Kerala recipe, was prepared and standardized by using de-boned broiler meat chunks, pineapple and spices. The product having both meat and gravy (1:1.9) was packed in polyethylene pouches and stored at -18℃± 2℃for 6 months. During frozen storage, the free fatty acid (FFA) values were 0.28 - 0.46 (as percentage oleic acid) and thiobarbituric acid (TBA) values were 1.68 - 2.45 (mg of malonaldehyde/Kg of sample) increased in both meat and gravy. Meat and gravy pH were in the range of 5.5 to 6. Marginal decrease in shear force values (43.4 - 39.6 N) were also observed. During storage the SPC was found to be decreasing over period of storage (100, 40, 20, -18℃± 2℃for 6 months.