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20111
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Subject: Food Technology × Author: Abhishek Kashyap × End date: 2022 ×
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    ThesisItemOpen Access
    Development of chicken meat patties incorporating natural antioxidants
    (PAU Ludhiana, 2011) Abhishek Kashyap; S.S., Thind
    The objective of this study was to evaluate the quality and shelf life of chicken meat patties by incorporating natural plant antioxidants like ginger paste, tomato paste and aloe vera gel at optimized levels. Ginger paste (0, 2.0, 4.0, 5.0, 6.0, 8.0 and 10.0% levels), tomato paste (0, 1.0 and 2.0 up to 5.0% levels) and aloe vera gel (0, 1.0, 2.0 up to 5.0 % levels) were incorporated in the chicken meat patties for the standardization of recipe. On the basis of sensory evaluation, the best levels of ginger paste (5%), aloe vera gel (3%) and tomato paste (4%) were incorporated in the chicken meat patties which were kept frozen (-20±ºC) for two months, after packing in LDPE and HDPE (vacuum packs), to study the shelf-life of the product. It was observed that AGT chicken meat patties had significantly (p≤0.05) higher moisture, ash, cooking yield, sensory attributes, lower protein, fat, free fatty acid content, peroxide value, lower reduction in diameter and shear force in comparison to control samples. Non significant changes (p≤0.05) in pH and total viable count (TVC) were observed. The chicken meat patties containing natural antioxidants had significantly (p≤0.05) higher acceptability than control chicken meat patties. HDPE (Vacuum packed) chicken meat patties had significantly (p≤0.05) higher moisture, lower free fatty acid content, lower peroxide value and higher scores for overall acceptability than LDPE packed chicken meat patties at the end of two months of frozen storage period (-202C).