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dc.contributor.authorKalaikannan, A-
dc.contributor.authorElango, A-
dc.contributor.authorRameshSaravananKumar, V-
dc.contributor.authorSanthi, D-
dc.description.abstractThe antioxidant and antibacterial properties of the nutmeg oil (NMO) were assessed in the present study, and its optimum inclusion level in chicken meat patties as a natural preservative was ascertained. NMO was added to the chicken patties at 0.01%, 0.05% and 0.10% levels. Chicken patties without any addition served as control. Emulsion pH, product pH, emulsion stability, product yield and water activity did not differ significantly among the treatments. DPPH scavenging activity of NMO was significantly highest in 0.10% and lowest in 0.01% treatments. There was no significant difference among the treatments, in the Minimum Inhibitory Zone formed by NMO against the general meat microflora. The sensory scores for flavour and overall acceptability of the chicken patties were significantly (P<0.05) reduced in the 0.10% level whereas the scores of 0.01% and 0.05% treatments were comparable with that of control. In conclusion, it is recommended that NMO might be used as a natural antioxidant in the chicken patties up to 0.05% level.en_US
dc.publisherExcellent Publishersen_US
dc.subjectVeterinary Scienceen_US
dc.titleQuality Characteristics of Chicken Meat Patties with Nutmeg Oil as Natural Preservativeen_US
dc.title.alternativeInternational Journal of Current Microbiology and Applied Sciencesen_US
dc.keywordsNutmeg oil, Chicken patties, Natural preservative, Antioxidanten_US

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