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CHANGES IN QUALITY OF CHICKEN CURRY DURING

FROZEN STORAGE

V.K. MODI, N.M. SACHINDRA, A.D. SATHISHA, N.S. MAHENDRAKAR1 and

D. NARASIMHA RAO

Department of MeatFish and Poultry Technology

Central Food Technological Research InstituteMysore 570 020, India

Accepted for Publication March 17, 2005

ABSTRACT

Chicken curry, a popular traditional Indian recipe, was prepared by

using deboned broiler meat chunks and spices. The product containing both

meat chunks and gravy (1.0:2.5) was packed in polyethylene pouches, placed

in waxed cartons and frozen and stored at -18 2C for 6 months. During

frozen storage, the free fatty acid (FFA) values (as percentage oleic acid) and

thiobarbituric acid (TBA) values (mg malonaldehyde/kg sample) increased in

both meat and gravy. Meat and gravy pH were in the range of 5.76.0.

Marginal decreases in shear force values (34.530.0 N) for meat and inviscosity values (199.4141.6 mP) for gravy were also observed. Similarly, the

changes in Hunter color (L*, a*, b*) values were also marginal. Standard

plate counts (SPC), spore counts and psychrophilic counts (log cfu/g) were

4.5, 2.2 and 2.1, respectively, in freshly prepared product and on storage for

6 months at-18 2C, the corresponding counts were 2.3, 2.4 and 1.6, indi-

cating that the product was microbiologically safe. Sensory scores indicated

the ready-to-use chicken curry was acceptable after storage at-18 2C for

6 months.

INTRODUCTION

Quality attributes of food products are influenced by several factors, such

as ingredients, thermal effects, emulsification, acidification and interactive

effects. Traditional Indian meat-based foods require many unit operations and

longer preparation time. In order to minimize such drudgeries of processing in

1 Corresponding author. TEL: 91-821-2514840; FAX: 91-821-2516308; EMAIL: nsmahendra@

yahoo.com

Journal of Muscle Foods 17 (2006) 141154. All Rights Reserved.

2006, The Author(s)

Journal compilation 2006, Blackwell Publishing

141


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the kitchen and to cater to the needs of the increasing population of working

couples and single persons living alone, the demand for ready-meal products

is growing in Indian and overseas markets.

The most common meat preparations in Indian households are varying

forms of curries with a profuse use of spices. Variations from product to

product are affected by differences in the kinds of meat and spices, their

relative proportions and the consistency of the gravy. A few products in the

curried form are available canned. Metal cans impart an undesirable taste to

the product during storage (Srinivasa Gopal et al. 1999). The tin plate for

making cans is imported to India and is expensive (Srinivasa Gopal et al.

1999). Moreover, aluminum containers are of poor mechanical strength and

prone to a high incidence of leakage through the seams (Srinivasa Gopal et al.

1999). Also, flexible pouches suffer from other disadvantages such as poor seal

strength, poor barrier properties and pin holing (Srinivasa Gopal et al. 1999).

Curried products in polythene pouches can be frozen and supplied to markets

(Anon 1984; Byrne 1986).

The process for production of fish curry in flexible pouch (polyester/Al

foil/cast polypropylene) was standardized by Srinivasa Gopal et al. (1999).

They observed no changes in product quality during storage for over a year at

30 2C. Changes in quality during chilled/frozen storage have been studied in

chicken nuggets (Lai et al. 1995; Modi et al. 2004), Iberian ham (Martin et al.

2000), fish fingers (Reddy et al. 1992) and buffalo-meat burgers (Modi et al.

2003). A traditional method of preparation of chicken curry and changes in its

quality during frozen (-18 2C) storage for 6 months after flexible-pouch

packing were examined for the present study.

MATERIALS AND METHODS

Preparation of Chicken Curry

Broiler chickens (68 weeks of age; n = 54), were dressed conventionally

in the local market and then brought to the laboratory in six batches of nine

birds each. On each processing day, the carcasses (1.121.18 kg each) were

washed in tap water and deboned. The muscles (both leg and breast) were cut

into chunks of 3 to 4-cm size. Five kilograms of raw meat chunks were mixed

with 3 g of turmeric powder and 70 g of common salt and transferred to a

stainless steel vessel, and 500 mL of water was added. The vessel was covered

and at 9095C for 2025 min on a gas flame. The ingredient composition for

preparation of chicken curry is given in Table 1. Sunflower oil in a second

stainless steel vessel was heated to 110120C, to which were added clove,

cardamom and half of the sliced green chili. These were roasted for 12 min,

142 V.K. MODI ET AL.


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and onion mince (roasted to light brown), paste of ginger, garlic, coriander

leaves and the remaining green chili were added and cooked for 56 min.Tomato puree, red chili, coriander, turmeric powder and salt were added and

cooked for 5 min on a low flame. A paste of soaked poppy seeds was added and

the mixture was cooked for 35 min. To this hot (8590C) gravy mix were

added cooked meat chunks including cooked-out juice. This was further

heated for 56 min to an internal product temperature of 8590C to obtain

about 9.0 kg of the final product chicken curry. The product was cooled to

3040C in 3040 min and the meat chunks and gravy were separated.

The entire curry product was packed in polyethylene (300 gauge)

pouches with 100 g of meat chunks and 250 g of gravy in each pack. Eachsealed packet was placed in a wax-coated carton and subjected to freezing in

a plate freezer until the product temperature reached -35 to -40C (125

135 min, Fig. 1). To ensure adequate temperature decline, the product tem-

perature was recorded with a digital temperature recorder (Aptec, Chennai,

India) using metallic probes inserted in the product. The frozen products were

then stored at -18 2C in a freezer. The preparation of the product, packing,

freezing and sampling for quality evaluation was repeated six times.

Quality Evaluation

The packets were removed at 0 (freshly prepared), 1, 2, 3, 4, 5 and

6 months storage from the freezer, allowed to thaw at 26 2C for 30 min and

submitted to the following analyses.

TABLE 1.

INGREDIENT COMPOSITION OF CHICKEN CURRY

Ingredients Weight (g)

Raw meat chunks 5000

Onion 1750

Tomato 1750

Ginger 105

Garlic 140

Green chili 80

Cardamom 8

Cinnamon 8

Clove 4Red chili powder 72

Turmeric powder 7

Coriander powder 140

Coriander leaves 40

Common salt 140

Poppy seeds 200

Refined sunflower oil 800

143FROZEN CHICKEN CURRY QUALITY


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Chemical and Physical Parameters

The meat chunks and gravy were separated from chicken curry products

and separately homogenized in a mixer for sampling. Proximate composition

and NaCl contents in meat and gravy were determined (AOAC 1999) for

freshly prepared chicken curry. For other parameters, the sampling was done

from packets drawn periodically. Free fatty acid (FFA) (Modi et al. 2004)

and thiobarbituric acid (TBA) were determined by the aqueous extraction

procedure (Pikul et al. 1989) and pH by immersing a glass-calomel electrode

directly into the sample using a pH meter (Cyberscan 1000, Eutech Instru-ments, Singapore). These were determined for meat and gravy separately.

The gravy was filled in a cup for the Hunter color measuring system

(Labscan XE, Hunter Associates Laboratory Inc., Virginia, USA) and L*

(lightness), a* (redness) and b* (yellowness) values were recorded. The vis-

cosity of the gravy was measured at ambient temperature (27 2C) by

using a Rheology International viscometer (Model RI:2:L, Rheology Inter-

national Shannon Ltd., Shannon, Ireland) using an ASTM No. 4 spindle at

400 rpm.

For measurement of shear values, the meat chunks from the curry werecut into 1 1 1.5-cm strips and the shear values measured in a Lloyds

Texturometer (LR5K, Lloyd Instruments Ltd., Hampshire, U.K.) in a 100-kg

load cell, at a speed of 50 mm/min with a 1-mm thick blade.

60

40

20

0

20

40

60

0 25 50 75 100 125 150

Time (min)

Temperature(C)

Batch 1 Batch 2 Batch 3

Batch 4 Batch 5 Batch 6

FIG. 1. FREEZING CURVES OF CHICKEN CURRY



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Microbiological Quality

The meat chunks of the chicken curry product were cut into pieces usinga sterile knife and mixed with gravy. A 50-g sample of the mixture was placed

in a sterile stomacher bag containing 450 mL of sterile saline (0.85% NaCl)

solution and blended in a stomacher (model Seward Stomacher 400, Seward

Medical, London, U.K.). The blended samples were then tested for standard

plate counts (SPC), bacterial spores, psychrophiles, coliform, staphylococci

and yeast and molds by pour-plate method as per APHA (2001) procedures.

Sensory Quality

The whole chicken curry product in a packet was thawed by holding at

26 2C and warmed in a hot pan (8090C) for 34 min. The coded samples

were subjected to sensory quality evaluation by 10 in-house trained panelists

using a 9-point hedonic scale (ASTM 1996; Modi et al. 2003). The mean score

for each attribute (color, flavor, mouth feel, consistency of gravy, meat texture

and overall quality) was reported.

Statistical Analysis

The experiment had a completely randomized design with six replicates.

Preparation of chicken curry in six batches on different days represented the

replicates. Sampling month was included as a factor in the model. The mean

values for all parameters were examined for significance as a function of

storage period by analysis of variance. When significance (P 0.05) was

observed, means separation was accomplished by Duncans multiple range

test using STATISTICA software (Statsoft 1999).

RESULTS AND DISCUSSION

Physical and Chemical Quality Characteristics

The gravy portion contained more moisture, fat, ash and salt and less

protein compared to meat chunks (Table 2). The fall in pH from 5.9 to 5.7 in

meat and 6.0 to 5.9 in gravy portions (Fig. 2) during the 6-month storage

period was marginal. Freshly prepared products had low FFA values (as %

oleic acid), 0.29 and 0.25%, which gradually increased up to 0.58 and 0.56%

for meat and gravy, respectively, during 6 months of storage (Fig. 2). The

increase in FFA values in gravy was significant (P 0.05) whereas that in the

meat component was marginal. The latter is possibly because of large fluctua-

tions (replicate variations) in FFA values.



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An increase in FFA values in meat products because of lipase activity

during storage has been reported by many authors; however, this increase did

not increase rancidity in pork sausages (Fernandez and Rodriguez 1991;

Zalacain et al. 1995), buffalo-meat burgers (Modi et al. 2003), fried chicken

(Yashoda et al. 2004b) and chicken nuggets (Modi et al. 2004). Camire et al.

(1990) reported no toxicological effects of increased levels of FFA. Fritsch

(1981) reported that the products of hydrolysis of oils/fats have no adverse

effect on the nutritional quality of foods.

Oxidative rancidity measured by TBA values (mg malonaldehyde/kg

sample) fluctuated nonsignificantly between 1.5 and 2.4 for meat and 2.2 and

2.4 for gravy portions during the 6-month storage period (Fig. 2). This may

have been because of very low temperature storage and the antioxidant effect

of many spices (Abd-El-Alim et al. 1999; Pszczola 2001; Leal et al. 2003).

Chicken nuggets (Lai et al. 1995; Modi et al. 2004), Iberian ham (Martin et al.

2000), fish fingers (Reddy et al. 1992) and buffalo-meat burgers (Modi et al.

2003) have reported marked (P 0.05) increases in TBA values during frozen

storage. In fresh chicken meat, TBA values of around 2.0 have been reported

after vacuum packing and storage for 7 weeks at 7C (Wang et al. 2004).

Instrumental chromatic attributes measured for gravy using the Hunter

colorimeter revealed nonsignificant fluctuations in the narrow range of 42.0

44.6, 4.86.0 and 18.720.4 for L*, a* and b* values, respectively (Fig. 3).

Although methods of processing (Pesek and Wilson 1986), packaging condi-

tions (Alvarez and Binder 1984), degree of exposure to light (Kim et al. 2002)

and interaction of ingredients (Osuna-Garcia et al. 1997) may influence

changes in visual color (reflectance) of the products, in the present investiga-

tion, product color was stable during frozen storage for 6 months.

Gravy had an initially high viscosity value of 199.4 29.23 mP, which

reduced to 149.3 50.03 mP after 1 month of frozen storage. This value then

remained almost the same during subsequent storage periods (Fig. 3). The

TABLE 2.

CHEMICAL COMPOSITION (g/100 g) OF CHICKEN CHUNKS

AND GRAVY IN FRESHLY PREPAREDCHICKEN CURRY

Chicken chunks Gravy

Moisture 68.40 0.74 78.90 2.54

Fat 11.00 5.52 15.40 2.76

Protein 20.30 2.95 3.80 1.24

Ash 1.60 0.30 2.200 0.024

NaCl 1.30 0.19 1.70 0.27

Mean SD (n = 6).



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5.4

5.6

5.8

6.0

6.26.4

0 1 2 3 4 5 6

pH

Meat Gravy

00.2

0.4

0.6

0.8

1.0

0 1 2 3 4 5 6

FFA

(as%o

leicacid)

0

1

2

3

4

0 1 2 3 4 5 6

TBA(mg

malonalde

hyde/kg)

Storage period (months) at 18 2C

FIG. 2. CHANGES IN PH, FFA AND TBA NUMBER IN MEAT CHUNKS AND GRAVY IN

CHICKEN CURRY DURING FROZEN STORAGE (n = 6)

Changes in pH, FFA of meat and TBA during the storage period were not significant; FFA of gravy

was significant (P 0.05) during storage.

FFA, free fatty acids; TBA, thiobarbituric acid.



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0

10

20

30

40

50

0 1 2 3 4 5 6Hunter

colorvalues(gravy) L* a* b*

25

30

35

40

45

0 1 2 3 4 5 6

Storage period (months) at 18 2C

Shearforceonmeat

(N)

60

110

160

210

260

Viscosityofgravy

(mP)

Shear force Viscosity

FIG. 3. CHANGES IN SHEAR FORCE VALUES OF MEAT CHUNKS AND HUNTER

COLOR AND VISCOSITY VALUES OF GRAVY IN CHICKEN CURRY DURING FROZEN

STORAGE (n = 6)

Changes in Hunter color, shear force and viscosity values were not significant during storage.



9/14

reduction in viscosity after 1 month of storage could be because of the adverse

effect of freezing on emulsion stability. However, the changes in viscosity

values during storage were statistically not significant, possibly because of

large batch-to-batch (replicate) variations. The variation in timetemperature

schedules for the preparation of chicken curry product might have caused this

batch-to-batch variation.

A marginal decrease in shear values (1.3%) for meat pieces in a curry was

observed during 6 months of storage, indicating that the freezing and storage

in frozen condition have little effect on the textural quality of meat in curry

(Fig. 3).

Microbiological Quality

Freshly prepared chicken curry (before freezing) had microbial counts (in

log cfu/g) of 4.5 0.40, 2.2 0.09 and 2.1 0.16 for SPC, psychrophiles and

bacterial spores, respectively. Aerobic plate counts of 45 log cfu/g have been

suggested as microbiological specifications for cooked poultry products

(Banwart 1989). Freezing markedly (P 0.05) reduced the counts (Table 3),

as also reported before in meat and meat products (Rosset 1982; Narasimha

Rao et al. 1998). Spore counts of the product during storage were in the range

of 1.52.4 log cfu/g, whereas psychrophilic counts were between 1.6 and 2.1log cfu/g. Staphylococci, coliform and yeasts and molds could not be detected

in these products. Similar observations were made in cooked meat products

during storage at lower temperatures (Jay 1992; Colmenero 1996).

Low initial counts of bacteria and absence of staphylococci, coliform and

yeasts and molds in the product could be because of thermal processing,

hygienic practices followed during processing and antibacterial effects of

spices (Grohs and Kunz 1999; Grohs et al. 2000). Spoilage occurs when the

microbial population reaches 8 log cfu/g on the surface, at which point the

meat product will have given off odor and slime formation is evident(Narasimha Rao et al. 1998).

Sensory Quality

Mean sensory scores for 0-day samples for all quality attributes were in

the range of 8.38.8 on a 9-point hedonic scale. The scores gradually

decreased (P 0.05) to 7.47.9 during 6 months of frozen storage (Table 4).

Similar trends in sensory scores have been reported earlier in beef patties

(Bullock et al. 1994), chicken nuggets (Modi et al. 2004) and egg loaf

(Yashoda et al. 2004a). Greene and Cumuze (1982) reported that the oxidized

flavor in ground beef can be detected sensorily if the TBA values were in the

range of 0.62.0 mg malonaldehyde/kg. However, in the present investigation,

oxidized flavor was not detected sensorily even when TBA values were around



10/14

TABLE3

.

CHANG

ESINMICROBIOLOGICALQUALITY*(countsinlogcfu/g)O

FCHICKENCURRYDURING

FROZEN(-18

2C)STORAGE

Freshchickencurry

Storageperiod,m

0

1

2

3

4

5

6

Standardplate

counts

4.5

a

0.40

2.2

bc

0.75

2.2

bc

0.27

2.0

bc

0.25

1.7

c

0.24

2.0bc

0.13

2.1

bc

0.23

2.3

b

0.22

Spores

2.2

a

0.09

1.5

b

0.11

1.6

c

0.10

1.8

d

0.11

1.9

e

0.12

2.0

e

0.12

2.2

a

0.14

2.4f

0.14

Psychrophiles

2.1

a

0.16

1.8

b

0.13

2.0

ab

0.09

2.1

a

0.10

2.0

ab

0.21

1.9ab

0.09

1.8

b

0.06

1.6c

0.19

Mean

SD(n=

6).

*

Staphyloco

cci,coliformsandyeastsandmoldscouldnotbedetected.

af

Valueswithdifferentlettersinarowdiffersignificantly(P

0.05).



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TABLE4

.

CHANGESINSENSORYQUALITYOFWHOLECHICKENCUR

RYPRODUCTDURINGFROZ

EN(-18

2C)STORAGE

Storageperiod,m

0

1

2

3

4

5

6

Color

8.8

a

0.26

8.7

ab

0.41

8.6

ab

0.38

8.4

bc

0.20

8.3

bc

0.26

8.1

cd

0.38

7.9

d

0.20

Flavor

8.3

a

0.26

8.3

a

0.26

8.2

ab

0.26

8.0

abc

0.32

7.9

bcd

0.38

7.8

cd

0.27

7.6

d

0.38

Mouthfeel

8.5

a

0.32

8.2

ab

0.26

8.1

bc

0.20

7.8

cd

0.27

7.7

d

0.26

7.6

d

0.38

7.4

d

0.38

Consistency*

8.4

0.58

8.3

0.52

8.2

0.41

8.1

0.38

7.9

0.58

7.8

0.52

7.6

0.38

Texture(meat)

8.7

a

0.41

8.5

ab

0.32

8.2

abc

0.27

8.1

bc

0.38

8.0

bc

0.45

7.9

c

0.38

7.8c

0.52

Overallquality

8.7

a

0.26

8.6

ab

0.20

8.4

ab

0.20

8.3

ac

0.41

8.2

bcd

0.52

7.9

cd

0.38

7.8

d

0.42

Mean

SD(n=

6).

*

Notsignifi

cant(P

0.05).

ad

Valueswit

hdifferentlettersinarowdiffersignificantly(P

0.05).



12/14

2.4 mg malonaldehyde/kg. This could be because of the masking of the flavor

by spices. In the current investigation, the chicken curry product was sensorily

acceptable (scores 7.0) even after storage for 6 months at -18 2C.

CONCLUSION

Chicken curry is a very popular traditional product in India. The product

was prepared and stored frozen for 6 months. The product quality as deter-

mined by Hunter color and viscosity of gravy, shear values of meat and

rancidity parameters in both meat and gravy as well as microbiological andsensory assessment of the chicken curry indicated that the product can be

stored at -18 2C for 6 months without marked loss in quality.

ACKNOWLEDGMENTS

The authors acknowledge partial funding from the Ministry of Food

Processing Industries, of the Government of India, for carrying out this

investigation.

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