STUDIES ON ENHANCEMENT OF NUTRITIONAL STATUS OF CHICKEN PATTIES BY ADDING PROSOMILLET AND DIFFERENT NATURAL ANTIOXIDANTS
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Date
2023-05
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SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502. (A.P.) INDIA
Abstract
A study was conducted to investigate the effect of natural and synthetic
antioxidants on the quality and storage stability of chicken meat patties incorporated with
prosomillet. Trials were conducted to incorporate prosomillet at two different levels 1.5
and 3 percent to select a binder at its optimum desirable level. Among different
treatments, chicken meat patties incorporated with prosomillet at 3 percent possessed
superior physico-chemical and organoleptic qualities, hence prosomillet at 3 percent level
was selected for further studies.
In the next phase, chicken meat patties standardized with prosomillet at 3 percent
level were treated with dried mint leaf power at 1 percent(T1), dried ponnaganti leaf
powder(T2) at 1 percent and BHA(T3) at 0.01 percent separately to evaluate the quality
and shelf life of chicken meat patties at refrigerated (4 ± 1℃) temperature. Chicken
patties incorporated with mint leaf powder showed significantly (p<0.05) lower values
for pH, cooking loss, 2-tbars, tyrosine values and microbial counts and significantly
(p<0.05) higher values for various attributes in organoleptic evaluation under
refrigeration than control and other treatments.
Therefore, it is concluded that mint leaf powder could be successfully added to
chicken meat batter to function as natural antioxidant with additional health benefits and
increasing consumer appeal.