Evaluation of storage stability and quality changes in spent hen meat powder under ambient storage conditions

Abstract:

This study evaluated the storage stability of spent hen meat powder (SHMP) prepared by raw drying, 2% lactic acid treatment followed by drying, or pressure cooking followed by drying, with or without sodium ascorbate (0.05%) and potassium sorbate (0.1%). Six treatments were packed in Aluminium foil – Low density polyethylene (LDPE) laminate pouches and stored at 25 ± 2 °C for 90 days. Samples were evaluated at 15-day intervals for moisture, water activity (a_w), pH, thiobarbituric acid-reactive substances (TBARS), peroxide value, free fatty acids (FFA), instrumental colour, microbiological quality and sensory characteristics. Moisture, a_w, TBARS, peroxide value and FFA increased progressively during storage, whereas pH and sensory scores showed gradual declines. Cooked powders had lower moisture, a_w and microbial counts than raw and acid-treated powders. The preservative-treated cooked powder (T₆) showed lower overall TBARS, peroxide value and FFA than the corresponding untreated cooked powder (T₅), while retaining high sensory scores. Coliforms and Salmonella were not detected in cooked treatments throughout storage. The findings indicate that pressure cooking before dehydration, combined with sodium ascorbate and potassium sorbate and high-barrier laminate packaging, improved the stability of SHMP under the tested ambient storage conditions.