Retort processing of traditional chicken biriyani and its microbiological quality

Abstract

Traditional dishes such as chicken biriyani are relished by many and consumed in almost every celebration. The lifestyle changes and rapid urbanisation calls for the development of readyto- eat processed foods, which are safely processed and neatly packed. Retort processed shelfstable foods are an alternative to such a demand. In the study conducted, the retort processing conditions of traditional chicken biriyani was standardised and commercial sterility of the product was analysed. Microbiological parameters such as aerobic and anaerobic plate counts were assessed on 0th, 30th, 60th, 90th and 120th days of storage. The commercial sterility test was satisfactory and the microbiological analysis revealed an absence of bacterial colonies throughout the storage study. The highly perishable, traditional product was sterile on all days of storage study and was suitable as a shelf-stable product for mass production.

Keywords

• chicken biriyani
• retort processing
• commercial sterility
• microbiological parameters