AQUA-PRODUCT, MEAT AND DAIRY TECHNOLOGY
CJB 30303
LAB MANUAL
EXPERIMENT 4: CANNING OF CHICKEN CURRY
OBJECTIVES:
After this experiment, each student should be able to:-
1. Describe briefly the process involved in the making of curry for meat canning.
2. Explain the concept of processing and preservation used in the production of canned
meat.
INTRODUCTION
Unlike pasteurized “cooked” meat products where the survival of heat resistant
microorganisms is accepted, the aim of sterilization of meat products is the destruction of all
contaminating bacteria including their spores. Heat treatment of such products must be
intensive enough to inactivate/kill the most heat resistant bacterial microorganisms, which are
the spores of Bacillus and Clostridium. In practice, the meat products filled in sealed
containers are exposed to temperatures above 100°C in pressure cookers. Temperatures above
100°C, usually ranging from 110-121°C depending on the type of product, must be reached
inside the product. Products are kept for a defined period of time at temperature levels required
for the sterilization depending on type of product and size of container.
If spores are not completely inactivated in canned goods, vegetative microorganisms
will grow from the spores as soon as conditions are favourable again. In the case of heat
treated processed meat, favourable conditions will exist when the heat treatment is completed
and the products are stored under ambient temperatures. The surviving microorganisms can
either spoil preserved meat products or produce toxins which cause food poisoning of
consumers.
1
MATERIALS
100 ml (1/2 cup) cooking oil
2 cm cinnamon
4 pieces curry leaf
1 pieces onion (sliced)
4 pieces garlic (sliced)
5 g (1 teaspoon) mixed spice Add ½ cup of water and
24 g (1 packet) Adabi meat curry powder mix into a paste
3 pieces shallot (pounded)
600 ml (3 cup) water
1 tablespoon tamarind paste (mixed with ½ cup of water)
600 g chicken meat
60 ml (1/4 cup) coconut milk
Salt up to taste
METHODS
Read carefully to the end, and follow the procedures step by step:-
(A) Preparation of chicken
1) Thaw chicken to room temperature
2) Cut the chicken to appropriate size of the can.
3) Steam the chicken at 0, 15 and 30 minutes.
(B) Preparation of curry
1) Heat the cooking oil in a wok or pot.
2) Sauté the mixed spices with cinnamon, sliced onion, sliced garlic and curry leaf. Saute’
until fragrant and the colour turn golden.
3) Add in fish curry paste. Caution: Sauté for 10 minutes on low heat until the paste thicken
and the oil separates.
4) Add water (3 cups) and tamarind juice. Cook for 10-15 minutes on medium heat.
5) Reduce the heat. Add in coconut milk and salt (up to taste). Cook for 10 minutes.
2
(C) Canning
1) Place the prepared chicken into the can with approximately ratio 1:2 to the size of the can.
Pour the hot prepared curry until 0.8cm from the top. Close with can cover and leave for
several minutes.
2) Seam and autoclave the canned chicken at 116oC for 30 minutes. Cool and wipe external
surface of the can. Store for one week.
(D) Evaluation of canned meat
1. Examine the internal surface of can and canning quality.
2. Evaluate the canned chicken in terms of odour, colour, texture, taste as well as overall
acceptability. Compare and contrast between the treatments. Use the following table and
scales:-
RESULTS
Treatment
(steaming)
Attributes
0 minute 15 minutes 30 minutes
Odour
Colour
Texture (flesh)
Taste
Overall
3
QUESTIONS
1) Briefly describe the preservation concept involved in this experiment.
2) Based on the results of the experiment and your opinion, which treatment you think the
most appropriate for further commercialization? Explain.
3) What are the aspects that should be considered to improve the consumer acceptability of
canned chicken?
REFERENCES
Amali pengawetan Makanan (BP2223). Jabatan Sains Makanan dan Pemakanan, Fakulti Sains
Hayat, UKM.
FAO Corporate Document Repository. Manual on fish canning. Fisheries and Aquaculture
Department.
Adabi, Meat Curry Powder, Cooking Instruction.
