Asian Journal of Biotechnology and Bioresource Technology

This study focused on assessing the microbiological characteristics and storage stability of chicken nuggets formulated with Inulin and Hydroxypropyl Methylcellulose (HPMC) during frozen storage at –18 ± 1°C. Total Viable Count (TVC), coliform and yeast and mould levels were analyzed on 0, 15^th, 30^th, 45^th and 60^th days of storage using standard APHA (1984) methods. The control group (T₁) recorded a significantly higher initial TVC of 1.64 ± 0.05 log10 CFU/g compared to the treated group (T₁₃), which showed 1.05 ± 0.07 log₁₀ CFU/g (P<0.01). The TVC increased progressively during storage, reaching 3.27 ± 0.01 log₁₀ CFU/g in T₁ and 3.21 ± 0.00 log₁₀ CFU/g in T₁₃ by the 60^thday, with highly significant differences (P<0.01) except on the 45^thday (3.01 ± 0.00 vs. 3.02 ± 0.01 log₁₀ CFU/g; P≥0.05). Coliforms were absent up to the 15^thday in both groups, but appeared on the 30^thday with counts 1.33 ± 0.03 log₁₀ CFU/g in T₁ and 1.09 ± 0.06 log₁₀ CFU/g in T₁₃ (P<0.01), and reached 2.02 ± 0.01 and 1.93 ± 0.01 log₁₀ CFU/g, respectively, by the 60^thday (P<0.01). The samples showed no detectable levels of yeast and mould during the early storage period but increased from the 30^thday onwards, with T₁ showing higher counts (2.37 ± 0.01 log₁₀ CFU/g) than T₁₃ (2.25 ± 0.01 log₁₀ CFU/g) after the storage period (P<0.01). Chicken nuggets containing Inulin and HPMC exhibited significantly lower microbial loads, delayed fungal growth and improved microbiological stability compared to control samples. These findings suggest that the incorporation of Inulin and HPMC effectively enhances the storage life and safety of chicken nuggets subjected to frozen storage conditions.