Shelf Life Evaluation of Chicken Meat Nuggets Incorporated with Gooseberry (Pulp and Seed Coat) Powder as Natural Preservatives at Refrigerated Storage (4±1°C)
| Autor: | Ashish Shendurse, B. M. Prajapati, Nalwaya Shishir, Goswami Mayank Manigiri, Bhoomi Solanki |
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| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
Coat Preservative 030309 nutrition & dietetics Chemistry Pulp (paper) 04 agricultural and veterinary sciences engineering.material Shelf life 040401 food science Crude fibre 03 medical and health sciences 0404 agricultural biotechnology Antimicrobial effect engineering TBARS Food science Water content |
| Zdroj: | International Journal of Livestock Research. :1 |
| ISSN: | 2277-1964 |
| Popis: | Antimicrobial effect of gooseberry pulp powder (GPP) and gooseberry seed coat powder (GSCP) were used as natural preservative in spent-hen meat nuggets. Treated product along with control were studied for their physico-chemical, proximate analysis and sensory quality during storage at refrigeration temperature (4±10C). As storage day advanced, pH, and TBARS, Microbiological count also increased significantly (p≤0.05) were increased in all samples. Coliform counts were not found during whole storage period. Proximate analysis crude protein, ether extract, crude fibre and ash content of the products showed non-significantly (p ≤ 0.05) effect with increasing storage period, however there was a significant (p ≤ 0.05) increase in the moisture content. The sensory attributes were decreased significantly (p ≤ 0.05) in all samples of nuggets during storage at refrigeration temperature (4±10C). On the basis of all results, it can be said that nugget with the incorporation of GPP and GSCP were improve the shelf life and highly acceptable. |
| Databáze: | OpenAIRE |
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