Sustainable Packaging Strategies and Temperature Influence on the Shelf Stability of Chicken Barfi

Hafiz Abdul Munam; Muhammad Akhtar; Umme Hani; Aqsa Younas; Kinza Javed Iqbal; Kashaf Basharat; Azka Fatima; Mahey Nadeem; Noor ul Iman; Shahnah Qureshi; Almas Asghar

doi:10.70749/ijbr.v3i10.2376

Authors

Hafiz Abdul Munam National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan
Muhammad Akhtar Department of Food and Nutritional Sciences, University of Central Punjab, Lahore, Punjab, Pakistan
Umme Hani Department of Food and Nutritional Sciences, University of Central Punjab, Lahore, Punjab, Pakistan
Aqsa Younas National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan
Kinza Javed Iqbal National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan
Kashaf Basharat National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan
Azka Fatima National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan
Mahey Nadeem National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan
Noor ul Iman National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan
Shahnah Qureshi School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Punjab, Pakistan
Almas Asghar Department of Food and Nutritional Sciences, University of Central Punjab, Lahore, Punjab, Pakistan

DOI:

https://doi.org/10.70749/ijbr.v3i10.2376

Keywords:

Chicken Barfi, Vacuum Packaging, Microbiological Safety, Sensory Quality, shelf-life Extension

Abstract

Barfi is a popular traditional dessert from the subcontinent, made primarily from milk concentrate and sugar and consumed by people of all ages. To develop a nutritionally dense alternative, chicken meat was mixed with khoa, sugar, butter oil, and coconut, and the shelf life of this newly produced chicken barfi was examined under various packing and storage settings. The aim was to assess physicochemical, microbiological, and sensory changes during storage as well as identify the best packaging for long-term preservation. They were stored at 4 and 30 °C. The samples were placed in vacuum-sealed zipper bags (T₃), cardboard boxes (T₂), plastic boxes (T₁), and metal boxes (T₄). The control was khoa barfi (T0). Proximate analysis showed significant (P<0.05) differences: T₁ had the highest moisture content (33.45±0.33%) and T₃ had the lowest peroxide value (1.37±0.01 meq/kg fat), while T₁ had the best retention of protein and fat (13.79±0.14% and 27.39±0.42%). Microbial counts increased during storage, however vacuum packaging (T₃) significantly inhibited E. coli and Salmonella. Total plate count remained lower in T₁ and T₃ compared to the control. Sensory study revealed a gradual decline in all treatments, although barfi preserved in plastic and vacuum packs still had higher acceptance scores for color, taste, flavor, and overall acceptability despite 40 days of refrigeration. Overall, packaging type and storage temperature significantly influenced the quality and stability of chicken barfi during storage. These results indicate the commercial potential of chicken barfi as a nutritious and consumer-acceptable food with an extended shelf life.

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