EFFECT OF SODIUM ALGINATE EDIBLE COATING WITH CLOVE (SYZIGIUM AROMATICUM) BUD OLEORESIN ON QUALITY OF BROILER CHICKEN BREAST FILLETS
Loading...
Date
2018-11-23
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
COLLEGE OF VETERINARY AND ANIMAL SCIENCES, POOKODE WAYANAD
Abstract
The present study was carried out in the Departmentof Livestock Products Technology,
College of Veterinary and Animal Sciences, Pookode to evaluate the effect of edible coating
of broiler chicken breast using sodium alginate incorporated with varying concentrations of
clove (Syzigiumaromaticum) bud oleoresin and to assess the shelf life of coated as well as
uncoated breast fillets under aerobic packaging in chiller storage (4±1°C). Coated breast fillets
were made by coating with solution containing sodium alginate (two per cent) and glycerine
(one per cent) incorporated with different concentrations of clove, T 1- sodium alginate coating
alone, T2- three per cent clove incorporated, T3- four per cent clove incorporated and T4- five
per cent clove incorporated and compared with control (C). Physico-chemical properties such
as drip loss and cooking loss showed significantly (p<0.01) lower values for control when
compared to treatments on all days of storage. There was a significant (p<0.01) increase in drip
loss in all the samples throughout the storage period. pH values of both control and treatments
increased significantly at one per cent level.Water holding capacity did not differ significantly
in control and treatment groups on all days of storage except on day 0. TBARS number was
significantly (p<0.01) lower for C than treatments on day 0. From day 3 onwards T 1 showed
significantly (p<0.01) higher values than C and other treatments till day 12.Tyrosine values for
treatment fillets significantly (p<0.01) increased across storage except in control where there
was no significant difference. Except on day 3, C had significantly (p<0.01) lower ‘L’ values
when compared to treatments. C and T 1 showed a significantly (p<0.01) higher ‘a’ values
when compared to other samples on all days of storage. On storage, redness values significantly
(p<0.01) reduced for C. There was significant (p<0.01) difference in ‘b’ values between
samples on days 0, 9 and 12, with C showing the lowest value and T 4, the highest. On storage,
there was no significant difference between the values in any of the sample. On all other days,
except on day 0, shear force values were the highest for control and significantly (p<0.01)
lower for treatments.There was a significant (p<0.01) decrease in hardness for all the samples
across storage. Phenolic values of 3, 4, and 5 percent solutions were assessed as 0.552± 0.13,
0.879 ± 0.19 and 1.38 ± 0.21 µg TAE /ml of coating solutions, respectively. DPPH (2, 2’-
diphenyl-1-picryl hydrazyl) assay revealed radical scavenging activity of 3, 4, and 5 per cent
clove oleoresin containing coating solution (1 in 100 dilution) to be 21.82± 0.18 per cent,
27.27± 0.32per cent and 35.45 ± 0.21 per cent, respectively. Radical scavenging activity of
sodium alginate coating solution (1 in 100 dilution) containing 0.5µg of phenolics as tannic
acid equivalents was found to be 4.55 ± 0.15 per cent. The same for clove oleoresin (1 in 200
111
dilution) containing 25µg of phenolics as tannic acid equivalents was found to be 56.19 ± 0.23
per cent. Aerobic plate counts of all treatments from day 6 onwards, were significantly (p<0.01)
lower than that of control, with the lowest counts for T 4. Psychrotrophic count was
significantly (p<0.05) lower for T 2, T 3 and T 4 when compared to C and T 1. Proximate
analysis revealed no significant difference between the samples with respect to fat, protein,
ash, carbohydrate and energy levels. Sensory attributes for raw fillets like appearance and
texture values showed no significant difference between control and treatments and also across
storage, whereas odour scores for control and T1 reduced on day 9 and 12 where T2, T3, and
T4 showed higher values. Appearance, texture and juiciness scores for cooked fillets did not
vary significantly between samples. Flavour, after-taste and overall acceptability scores for
clove incorporated fillets was higher when compared to control and T 1. Shelf life of control
(C) and sodium alginate alone treated (T1) samples was found to be 15 days. Clove
incorporated sodium alginate coated samples, T 2, T 3 and T 4 had a better shelf life and lasted
till 18th day of chiller storage. Clove oleoresin at 3-5 per cent can be used for extending the
shelf life of alginate coated breast fillets with good sensory attributes and can be considered as
a preservation method with natural antimicrobial or antioxidant agents.