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Efficacy of Natural Antioxidants as a Preservative in Chicken Nuggets.

KrishiKosh

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Title Efficacy of Natural Antioxidants as a Preservative in Chicken Nuggets.
 
Creator Shewalkar, A. A.
 
Contributor Ambadkar, R. K.
 
Subject Livestock Products Technology
Efficacy of Natural Antioxidants as a Preservative in Chicken Nuggets.
 
Description Lipid oxidation, which occurs during storage, processing, heat treatment and
further storage of meat and meat products, lead to their deterioration. In industrial
processing, mainly synthetic antioxidants are used in order to prolong the storage
stability of meat products. Nowadays, concerns regarding food safety and toxicity of these synthetic antioxidants prompted research into natural antioxidants derived
from plant sources.
In this context, the present study is aimed to asses antioxidative and
antiomicrobial properties of natural antioxidants such as tea polyphenols and
pomegranate ellagic acid in chicken nuggets.
Cooking yield, cooking loss, moisture retention and all proximate composition
were found to be unaffected by addition of natural antioxidants. Nuggets
incorporated with 100mg/kg BHA, 200mg/kg tea polyphenols and 8mg/kg
pomegranate ellagic acid exhibited improvement in appearance, flavour, and overall
palatability. Whereas, FFA, PV and TBARS values decreased. Hence, the aforesaid
levels were selected for further storage studies.
Though the sensory attributes decreased significantly with the progress of
storage period (4±1°C), the products were acceptable up to 25th day of refrigerated
storage. Moisture, protein and fat content declined while ph, aw, TBARS, FFA and
PV increased significantly. The lovibond tintometer color units i.e. redness (a*) was
decreased while yellowness (b*) had not shown any specific trend. Total plate count
and psychrophillic plate count increased significantly throughout the storage but
were within permissible limit. E. coli, and Salmonella organisms were not detected in
any product throughout the storage period.
The sensory quality, physico-chemical and lovibond tintometer color unit
scores were considerably highest for 200mg/kg tea polyphenol treated nuggets.
Hence, proved to be more potent antioxidants amongst the treatments. Whereas,
BHA (100mg/kg) and pomegranate ellagic acid (8mg/kg) had nearly similar sensory,
physico-chemical and lovibond tintometer color unit scores. From the above study, it
can be concluded that natural antioxidants may be opted by the meat processing
industry in near future over established synthetic antioxidants.
 
Date 2017-01-04T12:36:22Z
2017-01-04T12:36:22Z
2011-09-15
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/94398
 
Language en
 
Format application/pdf
 
Publisher MAFSU