Antioxidative Effect of Guava Fruit Extract on Quality Attributes of Enrobed Chicken Bites
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Date
41900
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Publisher
MAFSU
Abstract
In this age of modernization, product improvement and value addition are
challenging the domestic as well as the world market. Now-a-days consumer
likings turned towards the variety of suitable products with better satisfactoriness
and lower price. Battered and fried products are very popular in India as well as in world
market. Enrobing of the meat is a method of value addition which improves
texture, flavour and appearance of the product and also intensifies consumer
acceptance. Consequent frying of such make them products prone to oxidative
changes during refrigeration storage. To overcome this problem, synthetic
antioxidants are being used worldwide. Nowadays, worries regarding food safety
and toxicity of these synthetic antioxidants provoked research on natural
antioxidants derived from plant sources.
The present study was meant to evaluate antioxidative properties of
natural antioxidants viz. white guava and red guava extract in enrobed chicken
bites.
The potential of white guava extract and red guava extract as source of
natural antioxidants was investigated for the production of enrobed chicken bites.
White guava extract (1%, 2% and 3%) and red guava extract (1%, 2% and 3%)
were incorporated in enrobing material for production of enrobed chicken bites.
Among the two guava extract, the white guava extract (1%) and red guava extract
(1%) was adjudged as the most acceptable for incorporation. Enrobed chicken
bites with optimum level of natural antioxidants were analyzed for detailed
product profile. Total phenolic content was significantly higher (P<0.05) than the
control product, whereas the physic-chemical characteristics and sensory
characteristics were almost comparable to the control chicken bites.
Enrobed chicken bites incorporated either with 1% white guava extract or
1% red guava extract could be stored under refrigeration (4±10 C) for 20 days in
aerobic packaging without any adverse effect on physico-chemical,
microbiological and sensory quality. Storage quality of treatment products was
better than control throughout storage period. Incorporation of 1% guava extract (either white or red) not only improved quality but also resulted in the cost reduction of enrobed product.