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Journal of Animal Research
Year : 2020, Volume : 10, Issue : 4
First page : ( 601) Last page : ( 607)
Print ISSN : 2249-5290. Online ISSN : 2277-940X.
Article DOI : 10.30954/2277-940X.04.2020.19

Effect of gooseberry pulp and seed coat powder as natural preservatives on the storage quality of chicken nuggets

Goswami Mayank M.1*, Roy S.K.1, Prajapati B.I.2, Deokar S.S.1, Nalwaya S.B.1, Solanki B.A.1

1Department of Livestock Products Technology, Sardarkrushinagar Dantiwada Agricultural University, Dantiwada, Gujarat, India

2Department of Veterinary Public Health and Epidemiology, Sardarkrushinagar Dantiwada Agricultural University, Dantiwada, Gujarat, India

*Corresponding author: GM Mayank; E-mail: mayank556611@gmail.com

Online published on 17 October, 2020.


The present study was aimed to investigate the effects of Gooseberry pulp powder (GPP) and Gooseberry seed coat powder (GSCP) treatment on the quality attributes of vacuum packaged spent hen meat nuggets stored at 4±1°C for 25 days. On the basis of preliminary trials and relevant literature, three different levels of incorporation i.e. 0.5%, 1% and 1.5% were incorporated in chicken nuggets formulation replacing lean meat and samples were evaluated for physico-chemical, microbial, proximate and sensory qualities at periodic interval of 5 days. Vacuum packaging in combination with GPP and GSCP treatment had significantly (P<0.05) inhibited lipid oxidation in spent hen meat nuggets. The treated samples exhibited significantly (P<0.05) low total plate count, pyschrophilic, yeast and mould, coliform count as compared to control. Based on sensory evaluation, at the end of storage study on 25th day 0.5% GPP added nuggets exhibited higher overall acceptability than other samples. It can be concluded that GPP, GSCP and vacuum packaging have a potential for development of functional spent hen meat nuggets.


• GPP and GSCP had potential source of natural preservative which can be successfully used as antimicrobial agent for chicken nuggets.

• In respect to microbial quality and sensory attributes of treated samples were significantly (P<0.05) low compared to control.

• Lipid oxidation of products were increased (p>0.05) but control showed highest values compared to treatments at the end of storage study.



Gooseberry pulp powder, Seed coat powder, Chicken nuggets, Vacuum packaging, Storage stability.


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