J Food Sci Technol DOI 10.1007/s13197-014-1316-8
ORIGINAL ARTICLE
Efficacy of leaves (drumstick, mint and curry leaves) powder as natural preservatives in restructured chicken block A. P. Najeeb & P. K. Mandal & U. K. Pal
Revised: 13 December 2013 / Accepted: 6 March 2014 # Association of Food Scientists & Technologists (India) 2014
Abstract The use of natural preservatives to increase the shelf-life of meat products is promising as they possess antioxidant and antimicrobial properties. Earlier, a highly acceptable restructured chicken slice without the addition of extra fat was developed in the same laboratory which was acceptable up to 10th day of storage under refrigeration and spoilage was mainly due to oxidation. Hence, the present study was planned to determine the efficacy of certain plant leaves’ (drumstick, mint and curry leaves) powder at 1 % level as natural preservatives to enhance the shelf life of restructured chicken slices under refrigerated storage. The quality attributes of the products containing different natural preservativs were compared with the control and reference products. The control product contained no preservative and the reference product contained BHT (200 ppm) only. Incorporation of the leaf powders at 1 % level did not show any significant differences for both cooking yield (99.5–99.6 %) and proximate composition (moisture 72.2–72.3 %, protein 19.2–19.4 %, fat 4.2–4.3 % and total ash 2.3–2.4 %) of the restructured chicken slices compared to both control and reference products during storage. All products containing leaf powders showed significantly (P
ORIGINAL ARTICLE
Efficacy of leaves (drumstick, mint and curry leaves) powder as natural preservatives in restructured chicken block A. P. Najeeb & P. K. Mandal & U. K. Pal
Revised: 13 December 2013 / Accepted: 6 March 2014 # Association of Food Scientists & Technologists (India) 2014
Abstract The use of natural preservatives to increase the shelf-life of meat products is promising as they possess antioxidant and antimicrobial properties. Earlier, a highly acceptable restructured chicken slice without the addition of extra fat was developed in the same laboratory which was acceptable up to 10th day of storage under refrigeration and spoilage was mainly due to oxidation. Hence, the present study was planned to determine the efficacy of certain plant leaves’ (drumstick, mint and curry leaves) powder at 1 % level as natural preservatives to enhance the shelf life of restructured chicken slices under refrigerated storage. The quality attributes of the products containing different natural preservativs were compared with the control and reference products. The control product contained no preservative and the reference product contained BHT (200 ppm) only. Incorporation of the leaf powders at 1 % level did not show any significant differences for both cooking yield (99.5–99.6 %) and proximate composition (moisture 72.2–72.3 %, protein 19.2–19.4 %, fat 4.2–4.3 % and total ash 2.3–2.4 %) of the restructured chicken slices compared to both control and reference products during storage. All products containing leaf powders showed significantly (P
