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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(8): 4686-4693
DOI: https://doi.org/10.20546/ijcmas.2018.708.492


Effect of Rosemary Essential Oil on the Quality Characteristics of Chicken Nuggets
M. Sutha1*, R. Selvaraj2, V.V. Kulkarni3, V. Chandirasekaran4, S.C. Edwin5 and S. Malmarugan6
1Department of Livestock Products Technology (Meat Science), Veterinary College Research Institute, Tirunelveli, Tamil Nadu, India
2Veterinary University Training and Research Centre, Erode, Tamil Nadu, India
3Veterinary College Research Institute, Namakkal, Tamil Nadu, India
4Instructional Livestock Farm Complex, Veterinary College Research Institute, Namakkal, Tamil Nadu, India
5Instructional Livestock Farm Complex, Veterinary College Research Institute, Tirunelveli, Tamil Nadu, India
6Veterinary University Training and Research Centre, Nagerkoil, Tamil Nadu, India
*Corresponding author
Abstract:

The study was envisaged to evaluate the effect of rosemary essential oil on physico chemical and organoleptic quality characteristics of chicken nuggets. No significant difference was observed in pH, emulsion stability, product yield and shear force value; however significant difference was observed in DPPH scavenging activity at (P<0.01) level. The flavour (6.79±0.12) and overall acceptability (6.90±0.07) was also significantly higher for 0.10% of rosemary oil treated nuggets compared to control and other treated nuggets. However, no significant difference was observed in the sensory scores of chicken nuggets for appearance, spiciness, texture and juiciness. Hence, based on the results, it can be concluded from this study that 0.10% of rosemary essential incorporated chicken nuggets was successfully improved the functional and sensory quality.


Keywords: Essential oils, Roesemary, Chicken nuggets, Physico-chemical and Organoleptic quality characteristics
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How to cite this article:

Sutha, M., R. Selvaraj, V.V. Kulkarni, V. Chandirasekaran, S.C. Edwin and Malmarugan, S. 2018. Effect of Rosemary Essential Oil on the Quality Characteristics of Chicken Nuggets.Int.J.Curr.Microbiol.App.Sci. 7(8): 4686-4693. doi: https://doi.org/10.20546/ijcmas.2018.708.492