Aim:The present study was conducted to evaluate the physico-chemical and microbiological characteristics of chicken nuggets coated with sodium alginate (SA) coatings at refrigerated (4±1°C) and frozen (−18±1°C) storage condition at regular periodic intervals.Materials and Methods:Chicken meat nuggets were separated into three groups: Uncoated control (C), coated with alginate coating (T1), and coated with alginate coating incorporated with 1% green tea extract (GTE) (T2). The nuggets were analyzed at regular intervals of 5days for refrigerated storage and 15 days for frozen storage period in terms of pH, 2-thiobarbituric acid value (TBA), peroxide value (PV), total plate count (TPC), water loss, and sensory characteristics.Results:The results indicated that the nuggets coated with alginate-based coatings effectively reduced the spoilage as indicated by pH, TBA, and PVs. pH values of the formulations ranged from 6.15 to 6.34 at refrigerated storage temperature (4±1°C) and 6.49-6.71 at frozen storage temperature (−18±1°C). TBA value of the treatments ranged from 1.28 to 1.54 mg MDA/kg and 1.34 to 1.50 mg MDA/kg under refrigerated and frozen storage temperatures, respectively. Color, flavor, juiciness, tenderness, and overall acceptability of the nuggets differed significantly (p<0.05) with the coated nuggets. The coated nuggets were well acceptable upto 15 days at refrigerated storage temperature (4±1°C) and upto 75 days at frozen storage temperature (−18±1°C). Nuggets coated with GTE incorporated coating solution had a lower TBA-reactive substances values, PVs, and TPCs when compared to the nuggets coated with SA and the control group.Conclusion:Study revealed that incorporation of edible coatings with antioxidants, namely, GTE at 1% level had a significant effect in reducing the fat oxidation. The samples recorded a shelf life of 15 days under refrigerated storage when compared to their controls with 10 days of storage period and 75 days under frozen storage against controls with 60 days. T1, T2, and T3 formulations had higher sensory scores in comparison to the controls. Overall acceptability scores of T1 were higher when compared to the other formulations.

Low fat pork sausages were prepared with minced pork, spices, salt and tetra sodium pyrophosphate. Milk co-precipitate (MCP) obtained from skim milk was added at 0-2% levels as fat replacer and a suitable formulation was arrived at by evaluating physico-chemical and sensory parameters. The formulation with 1% MCP had higher flavour, juiciness and overall acceptability scores than others. The sausage with 1% MCP also had better emulsion stability, lower fat content, better cooking yield and lower cholesterol content compared to control.

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