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

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.