Collective effect of rosemary (Rosmarinus officinalis) and betel (Piper betel) leaves extract on chicken powder incorporated fried chicken vermicelli
| Autor: | Ashish Saini, Asman Singh Gurjar, Yellamelli Ramji Ambedkar, P.K.P. Meena, Sanjita Sharma, Umesh S Suradkar, Anurag Pandey |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
Nutrition and Dietetics biology Thiobarbituric acid 010401 analytical chemistry Fatty acid 04 agricultural and veterinary sciences biology.organism_classification Betel 040401 food science 01 natural sciences food.food Rosmarinus 0104 chemical sciences chemistry.chemical_compound 0404 agricultural biotechnology food chemistry Officinalis TBARS Food science Gram flour Flavor Food Science |
| Zdroj: | Nutrition & Food Science. 51:507-516 |
| ISSN: | 0034-6659 |
| DOI: | 10.1108/nfs-04-2020-0137 |
| Popis: | Purpose The purpose of this study is to develop chicken powder (CP) incorporated fried chicken vermicelli and to evaluate the collective effect of rosemary and betel leaf extracts (RE+BE) in developed products, on the performance of storage study parameters. Design/methodology/approach Two different groups were made from developed products: the first control group without RE+BE incorporated and the second group treated with RE+BE (1:1). Various chemical, microbiological and sensory parameters of both groups were evaluated at intervals of 15 days up to 60 days of storage. Findings RE+BE incorporation had significantly improved (p < 0.01) the thiobarbituric acid reactive substances (TBARs), free fatty acid (FFA) and tyrosine value as compared to control. TBARs value of RE+BE treated product remained lower (0.23 ± 0.08 to 0.65 ± 0.07) than the control (0.25 ± 0.06 to 0.83 ± 0.05). Similarly, RE+BE treated product had significantly (p < 0.04) lower total plate count (TPC), Staphylococcus count (SC) and significantly (p < 0.01) lower yeast and mold count than control. Likewise RE+BE incorporation significantly (p Research limitations/implications A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products. Practical implications A shelf-stable meat product can be made by chicken powder incorporation in the gram flour and a combination of rosemary and betel leaf extracts may be used to improve the shelf-life of meat products. Originality/value RE+BE incorporation into chicken vermicelli improved chemical (TBARs, FFA content and Tyrosine value), microbiological (TPC, Staphylococcus count and yeast and mold count) and sensory (flavor, texture and overall acceptability) parameters of chicken vermicelli during 60-day storage. |
| Databáze: | OpenAIRE |
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