Efficacy of fruits (red grapes gooseberry and tomato) powder as natural preservatives in restructured chicken slices

Najeeb A. P., . and Mandal P. K., . and Pal U. K., . Efficacy of fruits (red grapes gooseberry and tomato) powder as natural preservatives in restructured chicken slices. pp. 2431-2436. ISSN 22317546

In view of present national and international barriers regarding the use of chemical food additives in food processing and preservation search for biological and plant origin food additives have notably increased for the production of high-quality ready-to-cook or ready-to-eat products in recent years. So present study was envisaged with the objectives to augment the shelf life of restructured chicken slices by incorporating fruits (Red grapes gooseberry and tomato) powder (1) as natural preservatives and to assess their effect on microbiological and sensory attributes of the product under refrigerated (7 1oC) storage. The products added with gooseberry and red grapes powder had significantly (P 0.01) lower standard plate counts (SPC) than control and reference BHT (200 ppm) added products except on 6th day of storage where increase in the SPC for BHT added products and control were not significant. No significant differences were existed in the SPC counts of tomato and red grapes powder added products throughout the storage period. Yeast and mould counts were not detected in all the products and control throughout the storage period. Sensory evaluation scores showed that restructured chicken slices incorporated with fruits powder were equally acceptable as reference product and rated good to very good for appearance flavour juiciness texture and overall acceptability. Restructured chicken slices with fruits powder can be stored safely without much loss in its quality even upto 20 days under refrigerated condition.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(06)%202014/52%20IFRJ%...

Abstract

In view of present national and international barriers regarding the use of chemical food additives in food processing and preservation search for biological and plant origin food additives have notably increased for the production of high-quality ready-to-cook or ready-to-eat products in recent years. So present study was envisaged with the objectives to augment the shelf life of restructured chicken slices by incorporating fruits (Red grapes gooseberry and tomato) powder (1) as natural preservatives and to assess their effect on microbiological and sensory attributes of the product under refrigerated (7 1oC) storage. The products added with gooseberry and red grapes powder had significantly (P 0.01) lower standard plate counts (SPC) than control and reference BHT (200 ppm) added products except on 6th day of storage where increase in the SPC for BHT added products and control were not significant. No significant differences were existed in the SPC counts of tomato and red grapes powder added products throughout the storage period. Yeast and mould counts were not detected in all the products and control throughout the storage period. Sensory evaluation scores showed that restructured chicken slices incorporated with fruits powder were equally acceptable as reference product and rated good to very good for appearance flavour juiciness texture and overall acceptability. Restructured chicken slices with fruits powder can be stored safely without much loss in its quality even upto 20 days under refrigerated condition.

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Item Type:	Article
AGROVOC Term:	Fruit
AGROVOC Term:	Preservatives
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Refrigerated storage
AGROVOC Term:	Grapefruits
AGROVOC Term:	Vitis vinifera
AGROVOC Term:	Currant gooseberry
AGROVOC Term:	Tomatoes
AGROVOC Term:	Solanum lycopersicum
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21953

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