Attributes                       Refrigerated storage period (Days)               0            5            10            15 pH Control 6.23 ± 0.001 6.25 ± 0.02 6.26 ± 0.00 6.26 ± 0.0212 5% 6.17 ± 0.0112 6.20 ± 0.01 6.21 ± 0.04 6.23 ± 0.011 7.5% 6.15 ± 0.03a2 6.21 ± 0.00ab 6.26 ± 0.00b 6.27 ± 0.01b12 10% 6.21 ± 0.00ab12 6.20 ± 0.03a 6.25 ± 0.02ab 6.28 ± 0.00b2 Total Plate Count (log10 cfu/gm) Control 0.36 ± 0.06 1.55 ± 0.0412 1.86 ± 0.0312 2.31 ± 0.081 5% 0.41 ± 0.06a 1.54 ± 0.09b12 1.62 ± 0.15b1 2.49 ± 0.04c12 7.5% 0.42 ± 0.11a 1.66 ± 0.00b2 1.87 ± 0.02c12 2.66 ± 0.03d23 10% 0.50 ± 0.02 1.44 ± 0.021 2.08 ± 0.032 2.70 ± 0.033 Psychrophilic count (log10 cfu/gm) Control Not Detected 0.83 ± 0.031 1.46 ± 0.0312 2.48 ± 0.03 5% Not Detected 0.88 ± 0.03a1 1.39 ± 0.05b1 2.51 ± 0.09c 7.5% Not Detected 0.82 ± 0.02a1 1.58 ± 0.04b2 2.61 ± 0.00c 10% Not Detected 1.09 ± 0.03a2 1.57 ± 0.03b2 2.62 ± 0.03c Coliform count (log10 cfu/gm) Control Not Detected Not Detected Not Detected Not Detected 5% Not Detected Not Detected Not Detected Not Detected 7.5% Not Detected Not Detected Not Detected Not Detected 10% Not Detected Not Detected Not Detected Not Detected *Mean ± S.E. with different superscripts letter in a row and different superscripts number in a column differ significantly (P<0.05), n=6 for each treatment.

Table 6: Effect of refrigerated storage on pH and microbiological characteristics of aerobically packaged extended restructured chicken meat blocks with different levels of colocasia (Mean ± S.E.).