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Incorporation of Grape Seed Extract And Dried Holy Basil Powder As Natural Antioxidants To Develop Functional Chicken Nuggets

KrishiKosh

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Title Incorporation of Grape Seed Extract And Dried Holy Basil Powder As Natural Antioxidants To Develop Functional Chicken Nuggets
 
Creator Narkhede, H. P.
 
Contributor Ambadkar, R. K.
 
Subject Livestock Products Technology
Incorporation of Grape Seed Extract And Dried Holy Basil Powder As Natural Antioxidants To Develop Functional Chicken Nuggets
 
Description Ever increasing demand of consumers towards minimal use of synthetic items/chemicals in foods as well as lipid oxidation in packaged foods is a major problem being faced by meat processing industry today. This has resulted in development of novel strategies for testing the potential of various natural antioxidants and their successful use in meat products processing worldwide.
In Indian context, the urbanization, fast changing lifestyle and eating habits of people ideates propelled growth and transformation of Indian livestock and meat industry, particularly chicken meat industry. Keeping in mind the requirements of meat industry, the present research work was undertaken to assess the potential of antioxidant and antimicrobial abilities of GSE and DHBP and also their incorporation into the chicken nuggets.
The investigation evinced significantly unaffected pH, cooking yield, emulsion stability and proximate composition of GSE and DHBP treated products at various levels on day 0. However, POV and TBA values of these antioxidants added chicken nuggets were found significantly lower than the control and BHA incorporated nuggets revealing that these antioxidants had retarded lipid oxidation during preparation and cooking procedures in concentration dependent manner. These antioxidants at highest (9 g/kg of GSE and 4 g/kg of DHBP) level did not alter the sensory attributes of the incorporated products. These levels were selected for further investigations of storage study.
In storage study, the chicken nuggets prepared by addition of GSE, DHBP and BHA @ 100 mg/kg were subjected to packaging and kept at refrigeration temperature at 4±10C for 25 days. The study revealed significant increase in pH of the treatment products during the refrigerated storage period whereas no significant (p
 
Date 2017-01-03T15:37:12Z
2017-01-03T15:37:12Z
2012-09-16
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/94222
 
Language en
 
Format application/pdf
 
Publisher MAFSU