Effect of incorporation of jakhiya (Cleome viscosa) and gandreni (Angelica glauca) on quality attributes of breaded chicken nuggets
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Date
2019-06
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Present study was envisaged to determine antibacterial effect of spices Cleome viscosa and Angelica glauca against Pseudomonas aeruginosa and Salmonella enterica Typhimurium. The minimum inhibitory concentration (i.e., MIC) of the spices had also been determine by Tube
dilution method. The MIC for Jakhiya extract against P. aeruginosa and S.enetrica Typhimurium were 0.175% and 0.25% respectively whereas that of gandreni extract were 0.25% and 0.375% respectively. Antibacterial activity of test ingredient against Pseudomonas aeruginosa and S
enterica Typhimurium in chicken mince were also determined. Jakhiya (J) and Gandreni (G) were incorporated in chicken mince at 2%, 4% and 6% (w/w) levels significantly (P<0.05) reduced the growth of the test microorganism during the storage period and showed that antibacterial activity is directly proportional to the concentration of the spices. Jakhiya, Gandreni and their combination at 1.5%, 1% and 1% + 0.5% respectively were selected for incorporation in chicken nuggets on the basis of preliminary sensory optimization trials. No significant
(P>0.05) difference between the proximate composition and in cooking yield of the spices incorporated in the chicken nuggets was observed. Detailed storage stability studies were carried out at refrigeration temperature (4±1°C). Storage studies revealed that pH, TBARS, FFA, PV
and TV of control was significantly higher (P<0.05) than treatment products whereas, Total Phenolics and DPPH activity was significantly lower (P<0.05) in control throughout the storage period. Among treatments, nuggets incorporated with TJG in combination had significantly lower
(P<0.05) TBARS, FFA, PV and TV followed by TJ then TG and had higher total phenolic content and DPPH activity throughout the storage period. TJ, TG and their combination (TJG) showed significantly (P<0.05) lower microbial count than control. The combination of TJ and TG treatment nuggets showed significantly (P<0.05) lower total plate count than other treatments and control on 15th day of storage. Yeast and mold count and proteolytic count were significantly (P<0.05) lower in treatments, whereas, coliforms were not detected throughout the storage period. Sensory acceptability of TG was highest followed by control then TJ and least score is for TJG. However, TJG scored highest on 15th day followed by TJ, TG & Control. Overall, spices Jakhiya, Gandreni and their combination increased the storage life of chicken nuggets and exhibited good antioxidant and antimicrobial activity against food borne pathogenic bacteria, J and G in combination had more antioxidant and antimicrobial effect followed by Jakhiya alone and then Gandreni alone in the nuggets.
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