Quality Assessment of Chicken Nuggets Incorporated with Guava Fruit Extract as an Antioxidant
KrishiKosh
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Title |
Quality Assessment of Chicken Nuggets Incorporated with Guava Fruit Extract as an Antioxidant
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Creator |
Pachpor, V. R.
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Contributor |
Ambadmar, R. K.
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Subject |
Livestock Production Technology
Quality Assessment of Chicken Nuggets Incorporated with Guava Fruit Extract as an Antioxidant |
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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. |
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Date |
2016-12-27T16:04:32Z
2016-12-27T16:04:32Z 2014-09-18 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/93305
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Language |
en
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Format |
application/pdf
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Publisher |
MAFSU
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