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Quality Assessment of Chicken Nuggets Incorporated with Guava Fruit Extract as an Antioxidant

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Title Quality Assessment of Chicken Nuggets Incorporated with Guava Fruit Extract as an Antioxidant
 
Creator Pachpor, V. R.
 
Contributor Ambadmar, R. K.
 
Subject Livestock Production Technology
Quality Assessment of Chicken Nuggets Incorporated with Guava Fruit Extract as an Antioxidant
 
Description In developing countries like India, rapid urbanization,
industrialization, globalization as well as increasing number of workforce
have been a driving factor for rapid inclination towards fast and convenient
meat and food products. Although synthetic additives have been widely used in the meat industry to inhibit both, the process of lipid oxidation and
microbial growth, recent trend is to decrease their use because of the
growing concern among consumers about such chemical additives.
Consequently, search for natural additives, especially of plant origin, has
notably increased. Epidemiological studies have also indicated that
frequent consumption of natural antioxidants is associated with a lower
risk of cardiovascular diseases and cancers. The defensive effects of
natural antioxidants in fruits and vegetables are related to three major
groups: vitamins, phenolics, and carotenoids. The study was undertaken
to assess the antioxidative and antimicrobial potential of white guava and
red guava in chicken nuggets during its preparation and storage life.
During the study, pH, product yield, emulsion stability and
proximate composition of white and red guava treated products were
unaltered but total phenolics content of products treated with white guava
and red guava at various levels was significantly higher than control on
day 0. It was revealed that antioxidants had retarded lipid oxidation and as
the percentage of WGE or RGE was increased, total phenolics content
was proportionately increased in chicken nuggets. However, antioxidants
(WGE and RGE @ 0.5%) did not alter the sensory attributes of the
products. On the basis of these observations 0.5% level of WGE & RGE
was selected for further study.
In storage study, chicken nuggets prepared by separate addition of
WGE, RGE@ 0.5% and BHA @100 mg/kg were packaged and kept at
4±10C for 25 days. The study revealed significant increase in pH with the
progress in the storage period, but the increase in pH was non-significant
within WGE and BHA as well as BHA and control treated nuggets. TBARS
and PV content of the WGE and RGE treated products lowered
significantly as compared to control and BHA treated products.
Nevertheless, significant increase in these values was observed during
storage period.
Proximate composition of all the products decreased significantly (p0.05) variations in moisture content and non significant
variations in fat content within treatments of all products. Furthermore, WGE and
RGE treated products showed significantly low TPC and PC as compared to
other treatments. Lowest TPC and PC counts were recorded in WGE
incorporated chicken nuggets followed by those containing RGE.
Thus, it was concluded that WGE or RGE be opted by the meat
processing industry in near future as an alternative over synthetic established
antioxidants.
 
Date 2016-12-27T16:04:32Z
2016-12-27T16:04:32Z
2014-09-18
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/93305
 
Language en
 
Format application/pdf
 
Publisher MAFSU