Table 3.
Effect of refrigerated storage on microbiological characteristics (log cfu/g) of aerobically packaged microwave cooked chicken seekh kababs extended with different non- meat proteins. (Mean ± SE)
| Treatments | Storage period (days) | |||
|---|---|---|---|---|
| 0 | 7 | 14 | 21 | |
| Total plate count (log cfu/g) | ||||
| C | 1.4 ± 0.09Aa | 1.9 ± 0.04Ba | 2.4 ± 0.08Ca | 2.9 ± 0.08Da |
| CP (15%) | 1.6 ± 0.07Aab | 2.0 ± 0.04Bb | 2.5 ± 0.02Cb | 3.1 ± 0.08Db |
| GG (15%) | 1.5 ± 0.03Aab | 2.0 ± 0.04Bb | 2.5 ± 0.02Cb | 3.1 ± 0.08Db |
| BB (10%) | 1.7 ± 0.03Ab | 2.1 ± 0.02Bc | 2.6 ± 0.02Cc | 3.3 ± 0.08Dc |
| Psychrophilic count (log cfu/g) | ||||
| C | ND | ND | 1.2 ± 0.07A | 1.6 ± 0.05B |
| CP (15%) | ND | ND | 1.4 ± 0.07A | 1.7 ± 0.05B |
| GG (15%) | ND | ND | 1.4 ± 0.10A | 1.8 ± 0.05B |
| BB (10%) | ND | ND | 1.4 ± 0.08A | 1.8 ± 0.08B |
Mean ± SE with different superscripts in a row wise (upper case alphabet) and column wise (lower case) differ significantly (P < 0.05), n = 6 for each treatment, Coliforms were not detected throughout storage period
C = Control, CP = Cowpea, GG = Green gram, BB = Black bean, ND = Not detected