EFFECT OF DIFFERENT NATURAL ANTIOXIDANT EXTRACTS ON THE SHELF LIFE OF FUNCTINAL CHICKEN MEAT NUGGETS
- Assistant Professor , Department of Livestock Products Technology, College of Veterinary Science, Tirupati, Andhrapradesh, India.
- Teaching Assistant, Department of Livestock Products Technology, College of Veterinary Science, Tirupati, Andhrapradesh, India.
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Chicken meat nuggets were incorporated with three different anti oxidant extracts (1% level) of curry leaf (T1), guava leaf (T2) and green tea (T3) separately along with control and stored at frozen temperature to study the antioxidant effect on the physico chemical, microbiological and sensory attributes. The results revealed that on advancement of storage period, the overall mean scores of physico chemical and microbiological parameters were increased (P<0.05) and sensory scores were decreased (P<0.05) irrespective of treatment. However, green tea incorporated nuggets (T3) showed (P<0.05) significantly lower scores for pH, TBARS, free fatty acid value and SPC than other treatments. Higher (P<0.05) sensory scores were observed for nuggets incorporated with green tea extract than control and other treated samples. Curry leaf and guava leaf extract incorporated nuggets also had minor anti oxidant affect on selected parameters than the control but not up to the level of green tea extract.
[INDUMATHI, J. AND OBULA REDDY (2015); EFFECT OF DIFFERENT NATURAL ANTIOXIDANT EXTRACTS ON THE SHELF LIFE OF FUNCTINAL CHICKEN MEAT NUGGETS Int. J. of Adv. Res. 3 (Jun). 820-828] (ISSN 2320-5407). www.journalijar.com
