Extension of Shelf Life of Chicken Meat Patties using Natural Preservatives by Application of Hurdle Technology
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Date
2014
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Tamil Nadu Veterinary and Animal Sciences University
Abstract
Chicken patties from broiler meat were prepared by incorporation of essential oils as
natural preservatives and application of additional hurdles namely vacuum packaging and inpack
cooking with the objective extending shelf life. The entire study was designed by
conducting four experiments. In experiment I, the water activity of the product was adjusted by
the incorporation of wheat flour and oat flour. In experiment II, the optimal levels of
incorporation of four essential oils in the chicken patties were determined based on the
physicochemical, antibacterial and sensory characteristics. In experiment III, combination levels
of two essential oils selected from previous experiments were optimized based on physicochemical
characteristics and sensory attributes at ambient (30±2°C) and refrigeration (4±2°C)
storage. In experiment IV the effect of essential oils in combination, vacuum packaging and inpack
cook system on the quality characteristics of chicken meat patties were studied. The fresh
patties samples were analysed for emulsion pH, emulsion stability, product yield, product pH,
water activity (aw), DPPH assay and sensory evaluation and stored samples for product pH, aw,
free fatty acids (FFA), DPPH scavenging activity, thiobarbituric acid reactive substances
(TBARS), tyrosine value (TV), moisture, microbiological parameters (total viable count,
streptococcal count, coliform count, staphylococcal count, psychrophilic count, yeast and mould
count) and sensory parameters.
In experiment I, wheat flour and oat flour were incorporated in the patties formulation and
the aw was adjusted to 0.943 with the latter. The sensory properties of the patties were not
significantly affected by the addition of oat and wheat flour and the emulsion stability was
improved. Oat flour was selected for inclusion in the patties formulation for the following
experiments.
In experiment II, the four essential oils turmeric, clove, rosemary and nutmeg were added
in the patties at various levels and optimum levels were selected based on the physicochemical
and sensory properties. Turmeric oleoresin (TOR) was acceptable up to 0.05%, clove bud oil
(CBO) up to 0.05%, oleoresin rosemary (ORM) up to 0.1% and nutmeg oil (NO) up to 0.05%
based on sensory parameters. CBO formed the maximum inhibitory zone among the four
essential oils and ORM had the highest DPPH scavenging activity. Hence, CBO 0.05% and
ORM 0.10% were selected to be used as natural preservatives in further experiments.
In experiment III three treatment patties with CBO 0.05%, ORM 0.10% and CBO 0.05% +
ORM 0.10% along with control were studied. Except the patties with essential oil combination,
the other three samples were spoiled on 3rd day at ambient temperature storage. In refrigeration
storage, the TV was significantly lower for ORM either alone or in combination and the
combination and the TBARS was lowest in the combination. In refrigerated storage, the sensory
score was lowest for CBO 0.05% treatment with no difference between other groups.
In the experiment IV, six treatment groups namely (i) control formulation with aerobic
packaging (ii) control formulation with vacuum packaging (iii) Essential oil combination with
aerobic packaging (iv) Essential oil combination with vacuum packaging (v) Essential oil
combination with aerobic packaging and in-pack cook system and (vi) Essential oil combination
with vacuum packaging and in-pack cook system were studied. In ambient storage, samples with
control formulations spoiled on 3rd day, samples without in-pack cooking spoiled on 5th day and
the in-pack cooked samples had lower pH and FFA on 5th day. In refrigerated storage, up to 45
days, the in-pack cooked samples had lower TV, TBARS and the microbiological count than
other samples especially in vacuum packaging compared to aerobic packaging.
Based on the present study, it can be concluded that the essential oil combination of CBO
at 0.05% and ORM at 0.10%, vacuum packaging and in-pack cooking system could be used as
hurdles in the preservation of chicken patties to extend the shelf-life of chicken patties up to 5
days at ambient temperature and up to 45 days at refrigeration temperature storage.