EFFECT OF OLEORESINS FROM CLOVE (SYZYGIUM AROMATICUM) BUD AND TURMERIC (CURCUMA LONGA) ON QUALITY OF FUNCTIONAL CHICKEN CUTLET
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Date
2018
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COLLEGE OF VETERINARY AND ANIMAL SCIENCES, POOKODE WAYANAD
Abstract
The present study was conducted in the Department of Livestock Products
Technology, CVAS, Pookode to study the effect of clove and turmeric oleoresins
on the quality of chicken cutlet incorporated with elephant foot yam. Cutlets were
prepared by adding chicken at 50% and yam at 30% levels and were divided into
four groups, C - control cutlet without oleoresin, T 1- cutlet with 0.5% clove
oleoresin, T 2- cutlet with 0.5% turmeric oleoresin and T 3- cutlet with 0.5% each
of clove and turmeric oleoresin. All the cutlets were aerobically packed and stored
under freezer condition (-18±2° C). Analysis was done on days 0, 30, 60, 75 and
90. Physico-chemical properties such as pH, TBARS numbers and tyrosine
values showed significant (p<0.01) difference between C and treatments. C had
higher pH than T 1 and T 2 and all pH values significantly increased during
storage. TBARS values differed significantly and T 1 had the lowest value from
day 60 of storage while control had the highest value. Tyrosine values showed a
significant increase upon storage with T 1 having lowest values on almost all
days. Estimation of total phenolics showed that the combination group T 3 had
highest phenolic level and T 1 had higher phenolic level than T 2. The DPPH
radical scavenging activity for the clove oleoresin containing 25µg of phenolics as
tannic acid equivalents was found to be 56.19 ± 0.23 %. Hunter L a b colour
values showed significant difference among treatments. T 3 showed the lowest
‘L’ value on all days. Hunter 'a' and 'b' values were significantly higher for
turmeric oleoresin treated cutlets (T 2 and T 3) on all days and these values
significantly decreased on storage. There was no significant difference between
hardness values of different samples on all storage days except day 90. On 75th
and 90th days, there was a significant (p<0.01) decrease in cohesiveness values of
T 3. There was no significant difference in springiness and adhesiveness values
between samples and across the storage period. There was no significant
difference in moisture, protein and ash values between different samples, but there
was significant increase in fat content of T1, T2 and T 3 and subsequently the
energy value also increased. Aerobic plate count of C was significantly higher and
clove oleoresin treated samples (T 1 and T 3) had lowest counts. C also had
significantly higher yeast and mould count and psychrotrophic count on all days.
On sensorial evaluation the attribute scores of different treatments showed no
significant difference, but they decreased over storage period. Oleoresin treated
cutlets had a shelf life of 165 days compared to 130 days in control. The study
revealed the efficacy of clove and turmeric oleoresins in extending shelf life of
chicken cutlets as the treated cutlets had lower lipid oxidation, proteolysis, aerobic
plate counts and higher phenolic content, without compromising on sensory
attributes and with negligible increase in cost of production.