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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(12): 3209-3218
DOI: https://doi.org/10.20546/ijcmas.2018.712.371


Quality Characteristics of Chicken Meat Patties with Nutmeg Oil as Natural Preservative
A.Kalaikannan1*, A. Elango2, V. RameshSaravanaKumar3 and D. Santhi4
1Department of Food Processing Technology, College of Food and Dairy Technology, Chennai, India
2Research Institute in Animal Sciences, Chennai, India
3Centre for Animal Production Studies, Tamil Nadu Veterinary and Animal Sciences University, India
4Directorate of Research, Tamil Nadu Veterinary and Animal Sciences University, India
*Corresponding author
Abstract:

The antioxidant and antibacterial properties of the nutmeg oil (NMO) were assessed in the present study, and its optimum inclusion level in chicken meat patties as a natural preservative was ascertained. NMO was added to the chicken patties at 0.01%, 0.05% and 0.10% levels. Chicken patties without any addition served as control. Emulsion pH, product pH, emulsion stability, product yield and water activity did not differ significantly among the treatments. DPPH scavenging activity of NMO was significantly highest in 0.10% and lowest in 0.01% treatments. There was no significant difference among the treatments, in the Minimum Inhibitory Zone formed by NMO against the general meat microflora. The sensory scores for flavour and overall acceptability of the chicken patties were significantly (P<0.05) reduced in the 0.10% level whereas the scores of 0.01% and 0.05% treatments were comparable with that of control. In conclusion, it is recommended that NMO might be used as a natural antioxidant in the chicken patties up to 0.05% level.


Keywords: Nutmeg oil, Chicken patties, Natural preservative, Antioxidant
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How to cite this article:

Kalaikannan, A., A. Elango, V. RameshSaravanaKumar and Santhi, D. 2018. Quality Characteristics of Chicken Meat Patties with Nutmeg Oil as Natural Preservative.Int.J.Curr.Microbiol.App.Sci. 7(12): 3209-3218. doi: https://doi.org/10.20546/ijcmas.2018.712.371