EVALUATION OF EDIBLE POLYMER COATINGS ENRICHED WITH NATURAL ANTIOXIDANTS ON QUALITY OF CHICKEN NUGGETS
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Date
2014-10
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SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI – 517 502. (A.P) INDIA
Abstract
ABSTRACT :
In the present study an attempt was made to evaluate the quality of chicken meat nuggets coated with edible alginate based coatings incorporated with Green tea extract (GTE) and Grape seed extract (GSE) for shelf-life extension. Nuggets were evaluated at both refrigerated and frozen storage temperatures. Chicken nuggets were coated with alginate coating (T1), alginate coating incorporated with 1% GTE (T2), and alginate coating incorporated with 1% GSE (T3). The nuggets were analyzed at regular interval of 5 days for refrigerated storage and 15 days interval for frozen storage period. pH, 2- thiobarbituric acid value (TBA), peroxide value (PV), Total plate count (TPC), water loss and sensory characteristics of the nuggets were evaluated. Films were formed with the coating solutions to test the efficacy of the solutions in their ability to form films. The films were evaluated for their thickness and grammature. There was a significant (P<0.05) difference in values of pH, TBA, PV, TPC and Percent water loss of coated and uncoated nuggets. Sensory attributes like colour, flavor, tenderness, juiciness and overall acceptability also differed significantly (P<0.05) for coated nuggets. pH values of the formulations ranged from 6.15 to 6.34 at refrigerated storage temperature (4±1⁰C) and 6.49 to 6.71 at frozen storage temperature (-18±1⁰C). The pH values increased significantly (P<0.05) during the storage period for all the treatment groups, but the rate of increase was at a lower level in T2 and T3 formulations when compared to T1 and (control) C. TBA value of the treatments ranged from 1.28 to 1.54 mg MDA/kg and 1.34 to1.50 mg MDA/kg under refrigerated and frozen storage temperatures respectively. The TBA values increased significantly (P<0.05) during the storage period in all the treatments. There was a significant difference (P<0.05) between coated and uncoated nuggets but the values were significantly lower (P<0.05) for coated nuggets at any point during the storage period. However, the values were well within the limits of 2 mg MDA/kg in T2 and T3 indicating better activity of antioxidants against lipid oxidation. Peroxide values differed significantly (P<0.05) for both coated and uncoated groups. However, an increasing trend was noticed both at refrigerated (4±1⁰C) and frozen storage (-18±1⁰C) temperatures. Total plate counts differed significantly (P<0.05) between nuggets coated with antioxidant incorporated coating solutions and the others. Even though counts increased with increasing storage periods, they were well within the limits for coated samples. Colour, flavour, juiciness, tenderness and overall acceptability of the nuggets differed significantly (P<0.05) with the coated nuggets. The coated nuggets were well acceptable upto 15 days at refrigerated storage temperature (4±1⁰C) and upto 75 days at frozen storage temperature (-18±1⁰C). The coating solutions also revealed good film forming ability as indicated by their thickness and grammature when formed into films.
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