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20101
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Subject: Livestock Product Technology × Author: CHANDRALEKHA, S × End date: 2019 × Start date: 2000 ×
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    ThesisItemOpen Access
    EFFECT OF NATURAL AND SYNTHETIC ANTIOXIDANTS IN CHICKEN MEAT BALLS
    (Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P, 2010-02) CHANDRALEKHA, S; SREENIVASA MOORTHY, P.R (Major); SUDHAKAR REDDY, K; SREENIVASULU, D
    ABSTRACT: A study was conducted to investigate the effect of natural and synthetic antioxidants on the quality and storage stability of chicken meat balls. Repeated trials were conducted incorporating three different binders viz., bengal gram flour, corn flour and soy flour, each at three different levels viz., 5, 10 and 15% to select a binder at its optimum desirable level. Among different treatments, chicken meat balls incorporated with bengal gram flour at 10% level possessed superior organoleptic quality, hence bengal gram flour at 10% level was selected for further studies. In the next phase, chicken meat balls standardized with bengal gram flour at 10% level were treated with natural (pomegranate rind powder extract and honey each at 2.5 and 5% levels) and synthetic (BHA and BHT each at 0.005 and 0.01%) separately to evaluate the shelf-stability at refrigeration (4±1°C) and frozen (-18±1°C) temperatures. Storage studies revealed a significant (P<0.05) effect on the physicochemical parameters, microbiological and organoleptic quality of chicken meat balls due to the incorporation of various antioxidants during refrigeration and frozen storage. Chicken meat balls incorporated with pomegranate rind powder extract at 5% level had significantly (P<0.05) lower values for cooking loss, pH, 2-TBARS, standard plate count and significantly (P<0.05) higher values for emulsion stability and various attributes of organoleptic evaluation both under refrigeration and frozen storage. Chicken meat balls with BHA (0.01%) had lower FFA content than other treatments. Also a significant (P<0.05) increase in cooking loss, pH, 2-TBARS value and FFA content and a decrease in emulsion stability of chicken meat balls was observed as both refrigeration and frozen storage periods progressed. Incorporation of antioxidants did not exert any significant effect on the proximate composition of various treatments, but a significant (P<0.05) decreasing trend in all the proximate principles was observed during storage. The cost of production is low in chicken meat balls added with pomegranate rind powder extract (Rs.208.00) while chicken meat balls added with honey had higher cost of production (Rs.223.00) whereas the control had a cost of production of Rs.215.00. Peroxides, psychrophiles and yeast and moulds could not be detected in any of the treatments during storage. In nut shell, pomegranate rind powder extract (at 5 and 2.5%) exerted significantly (P<0.05) desirable effect on the quality of chicken meat balls and it would protect its quality with higher degree of acceptability.