Shelf life stability and quality study of texture-modified chicken rendang using xanthan gum as thickener for the consumption of the elderly with dysphagia

A ready-to-eat food called texture-modified chicken rendang (TMCR) was developed for consumption of the elderly with dysphagia in Malaysia. Incorporation of xanthan gum as food thickener in retorted TMCR was evaluated monthly over 6 months' period for its shelf-life stability and quality. Throughout storage period, both stability and quality of the TMCR samples had reduced significantly, mainly due to lipid and protein oxidation. However, the absence of aerobic and anaerobic bacteria as well as yeast and mould count indicates that TMCR was safe to be consumed. In addition, the TBARs value was found to be within the acceptable limit (under 1.5 mg MDA/kg) indicating low level of rancidity. Overall, the addition of xanthan gum was able to reduce physical and chemical changes imparted from thermal and oxidation processes which affect both quality and stability of the stored samples.

Automated summary

The study revealed that the stability and quality of TMCR samples decreased significantly during storage, but they were still safe for consumption with low level of rancidity. The addition of xanthan gum helped reduce physical and chemical changes, improving the quality and stability of the stored samples.