Quality Characteristics of Chicken Meat Patties with Nutmeg Oil as Natural Preservative
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Date
2018
Journal Title
Journal ISSN
Volume Title
Publisher
Excellent Publishers
Abstract
The 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.
Description
TNV_IJCMAS_2018_7(12)3209-3218
Keywords
Veterinary Science