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Year : 2021, Volume : 11, Issue : 4
First page : ( 587) Last page : ( 597)
Print ISSN : 2249-5290. Online ISSN : 2277-940X. Published online : 2021 August 27.
Article DOI : 10.30954/2277-940X.04.2021.4

Effect of Lychee Peel Aqueous Extract on Kadaknath and Cobb Chicken Meat Patties During Refrigerated Storage (4±2°C)

Pal Ankita1,*, Malik Ashok1, Kumar Surender1, Jangir Apeksha2, Chopra Deeapk3

1Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary & Animal Sciences, Hisar, Haryana, India

2Department of Livestock Products Technology, College of Veterinary Sciences, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India

3Department of Livestock Production Management, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary & Animal Sciences, Hisar, Haryana, India

*Corresponding author: A Pal; E-mail: ankitapal24@gmail.com

Online Published on 27 September, 2022.

Received:  01  ,  2021; :  21  ,  2021; Accepted:  17  ,  2021.

Abstract

This study was conducted to develop cobb and kadaknath chicken meat patties separately by incorporating Lychee fruit peel extract (LFPE) and BHT (butylated hydroxyl toluine) individually as antioxidant and to evaluate the effect on storage quality of developed products. Control patties were developed without adding any antioxidants. Sensory scores of kadaknath and cobb patties incorporated with BHT and LFPE were equivalent to respective controls on fresh basis. The sensory color scores of kadakanath patties were significantly lower than cobb patties however flavor, texture, tenderness, juiciness and overall acceptability scores were statistically comparable for both types of patties on fresh basis. Sensory scores decreased and microbial counts increased significantly during refrigerated storage for all the treatments but scores for treated patties were significantly higher than respective controls. At the end of storage TBA and microbial counts for LFPE treated patties were significantly lower than their respective control and BHT treatments. It is concluded that incorporation of 15 ml lychee peel aqueous extract per 100 g of kadaknath and cobb chicken meat resulted in the production of healthier patties. Lychee extract provides better protection against oxidative rancidity and microbial proliferation during refrigerated storage and can well used as a replacement of synthetic antioxidants like BHT.

Highlights

• The sensory color scores of kadakanath patties were significantly lower than cobb patties.

• Lychee extract provides better protection against oxidative rancidity and microbial proliferation during refrigerated storage of chicken patties

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Keywords

Kadaknath, Cobb, Chicken, Lychee peel extract, Meat patties, Storage.

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