Efficacy of leaves (drumstick, mint and curry leaves) powder as natural preservatives in restructured chicken block

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<0.01) lower microbial counts (2.9-3.7 log 10 CFU/g) compared to both control and BHT added products. Yeast and mould were not detected in any of the products throughout the storage period. Sensory evaluation scores showed that the restructured chicken slices incorporated with the leaf powders were as acceptable as the reference product and rated good to very good for appearance, flavor, juiciness and overall acceptability. Restructured chicken slices with the leaf powders could be safely stored without much loss in quality up to 20 days under refrigeration.

Assessment of Antioxidant and Sensory Properties of Amla (Emblica officinalis) Fruit and Seed Coat Powder Incorporated Cooked Goat Meat Patties

“…Similar decline in colour and appearance score during storage have been reported by Zargar et al, (2014) in a chicken sausages; Najeeb et al, (2014) in restructured chicken slices and Giriprasad et al, (2015) in restructured buffalo meat steaks.…”

“…Tarladgis et al, (1960) described that TBARS values were highly correlated with sensory scores of trained panellist. Similar declining in flavour score during storage reported by Thomas et al, (2006) in buffalo meat nuggets; Zargar et al, (2014) in a chicken sausages; Najeeb et al, (2014) in restructured chicken slices and Giriprasad et al, (2015) in restructured buffalo meat steaks. Similar result was found by Gomez and Lorenzo (2012) in foal steaks which were packed under various conditions.…”

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

“…In addition, Hawashin, Al-Juhaimi, Mohamed Ahmed, Ghafoor, and Babiker (2016) reported that the moisture content of raw beef patties gradually decreased as the concentration of defatted olive cake increase, whereas the protein and fat showed a gradual increase. Moreover, Najeeb et al (2015) reported that incorporation of the moringa leaf powders at 1% level did not show any significant differences in moisture, protein, fat, and ash of the restructured chicken slices compared to both control and reference products during storage. Furthermore, Baldin et al (2016) indicated that addition of microencapsulated jabuticaba (Myrciaria cauliflora) extract to fresh sausages insignificantly affected the moisture, fat, protein, and ash contents of the product.…”

“…Thus, these constituents might be responsible for low total plate count in MLP-containing chicken patties. Similarly, incorporation of moringa leaf extracts was reported to reduce the total plate count during the storage of various meat products (Falowo et al, 2016;Najeeb et al, 2015;Shah et al, 2015). In addition, Jayawardana et al (2015) reported that the total plate count of chicken sausages formulated with 0.5%, 0.75%, and 1% moringa leaves was significantly lower than that of the control during the storage period.…”

“…One such plant with a potential to be used as a source of natural antioxidants and antimicrobials is Moringa (Moringa oleifera). The leaves and seeds of this plant have important medicinal properties that include antioxidant, antibacterial, and antifungal activities (Bukar, Uba, & Oyeyi, 2010) and have been assessed as natural preservative for various meat products (Al-Juhaimi, Ghafoor, Hawashin, Alsawmahi, & Babiker, 2016a;Falowo, Muchenje, Hugo, & Charimba, 2016;Jayawardana et al, 2015;Najeeb, Mandal, & Pal, 2015;Shah, Bosco, & Mir, 2015). However, the application of Moringa oleifera leaves as a natural preservative in chicken patties has not been adequately studied.…”