Study on the Effect of Thermal Processing on Ready-To-Eat Poultry Egg Keema

Abstract

Study was conducted to analyze the characteristics of thermally processed ready-to-eat poultry egg keema. Egg keema was prepared as per standardized procedure i.e., utilizing gravy from vegetables i.e., tomato, onion and green peas along with spices and boiled eggs cut into cubes. The product made was filled in pre-sterilized tin cans, sealed hermetically and then thermally processed at different time and temperature combinations viz., 110 degrees C,115 degrees C and 120 degrees C for 10 minutes, 15 minutes and 20 minutes respectively in order to interpret the effects of thermal processing. Samples were evaluated initially and after that at regular intervals of 20 days for physico-chemical, microbiological, sensory and statistical analysis during the entire storage period of 60 days. It was found that the ready-to-eat poultry egg keema samples processed at 120 degrees C for 10 minutes had adequate fat and ash content while as samples processed at 110 degrees C for 10 minutes had adequate protein content. Poultry egg keema samples processed at 120 degrees C for 20 minutes had adequate and standard amount of moisture content, desired pH, reduced microbial loads and maximum consumer acceptability in all respects.