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Kerala Veterinary and Animal Sciences University, Wayanad

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20181
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Subject: Livestock Product Technology × Author: CHRISTINA PAULOSE × End date: 2019 × Start date: 2010 ×
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    ThesisItemOpen Access
    EFFECT OF OLEORESINS FROM CLOVE (SYZYGIUM AROMATICUM) BUD AND TURMERIC (CURCUMA LONGA) ON QUALITY OF FUNCTIONAL CHICKEN CUTLET
    (COLLEGE OF VETERINARY AND ANIMAL SCIENCES, POOKODE WAYANAD, 2018) CHRISTINA PAULOSE; Renuka Nayar
    The present study was conducted in the Department of Livestock Products Technology, CVAS, Pookode to study the effect of clove and turmeric oleoresins on the quality of chicken cutlet incorporated with elephant foot yam. Cutlets were prepared by adding chicken at 50% and yam at 30% levels and were divided into four groups, C - control cutlet without oleoresin, T 1- cutlet with 0.5% clove oleoresin, T 2- cutlet with 0.5% turmeric oleoresin and T 3- cutlet with 0.5% each of clove and turmeric oleoresin. All the cutlets were aerobically packed and stored under freezer condition (-18±2° C). Analysis was done on days 0, 30, 60, 75 and 90. Physico-chemical properties such as pH, TBARS numbers and tyrosine values showed significant (p<0.01) difference between C and treatments. C had higher pH than T 1 and T 2 and all pH values significantly increased during storage. TBARS values differed significantly and T 1 had the lowest value from day 60 of storage while control had the highest value. Tyrosine values showed a significant increase upon storage with T 1 having lowest values on almost all days. Estimation of total phenolics showed that the combination group T 3 had highest phenolic level and T 1 had higher phenolic level than T 2. The DPPH radical scavenging activity for the clove oleoresin containing 25µg of phenolics as tannic acid equivalents was found to be 56.19 ± 0.23 %. Hunter L a b colour values showed significant difference among treatments. T 3 showed the lowest ‘L’ value on all days. Hunter 'a' and 'b' values were significantly higher for turmeric oleoresin treated cutlets (T 2 and T 3) on all days and these values significantly decreased on storage. There was no significant difference between hardness values of different samples on all storage days except day 90. On 75th and 90th days, there was a significant (p<0.01) decrease in cohesiveness values of T 3. There was no significant difference in springiness and adhesiveness values between samples and across the storage period. There was no significant difference in moisture, protein and ash values between different samples, but there was significant increase in fat content of T1, T2 and T 3 and subsequently the energy value also increased. Aerobic plate count of C was significantly higher and clove oleoresin treated samples (T 1 and T 3) had lowest counts. C also had significantly higher yeast and mould count and psychrotrophic count on all days. On sensorial evaluation the attribute scores of different treatments showed no significant difference, but they decreased over storage period. Oleoresin treated cutlets had a shelf life of 165 days compared to 130 days in control. The study revealed the efficacy of clove and turmeric oleoresins in extending shelf life of chicken cutlets as the treated cutlets had lower lipid oxidation, proteolysis, aerobic plate counts and higher phenolic content, without compromising on sensory attributes and with negligible increase in cost of production.