Effect of drumstick, mint and curry leaves powder on the shelf life of restructured chicken block Najeeb A.P., Mandal P.K.*, Pal U.K. Department of Livestock Products Technology, Rajiv Gandhi Institute of Veterinary Education and Research, Kurumbapet, Puducherry, 605 009 *Corresponding author: e.mail-mandalpkm@gmail.com
Online published on 3 December, 2016. Abstract This study was planned to find out the efficacy of drumstick, mint, curryleaves powder as natural preservatives of restructured chicken block. Restructured chicken blockswere prepared by mixing minced chicken meat (100%) and curing ingredients such as salt (2%), sugar (1%), phosphates (0.4%), nitrite (150ppm) and water (10%). Leavespowders were incorporated at 1.0% level in chicken block. A storage study was conducted at (7±1°C) for 20 days by monitoring pH, TBA, tyrosine and free fatty acid (FFA) values. Incorporation of these leaves powder at 1% level did not show any significant differences for both cooking yield and proximate composition (moisture, protein, fat and total ash) of chicken block. Significantly (P<0.01) lower pH values were recorded for drumstick leaf powder added product. Treated products had significantly (P<0.01) lower TBA values than control. Products with drumstick leaf powder showed significantly (P<0.01) lower TBA values (0.20–0.94 mg malonaldehyde/kg) throughout the storage period. On 20th day of storage, drumstick leaf powder added products found to have lower tyrosine values compared to control products. FFA values recorded for control were significantly (P<0.01) higher compared to leaf powders added products on 10th day onwards. No significant differences were observed between the FFA values of drumstick and curry leaves added products throughout the storage days. It was observed that plant leaves powder augmented the shelf life of restructured chicken block from ten days to twenty days at 7±1°C. Top Keywords Drumstick, mint, curry leaves natural preservative, restructured chicken block. Top |