Seybold Report ISSN: 1533-9211
Nandhini S1*, Revathi2*, Nusrath Farhana3, Priyankadevi4, Senthilkumari5, Jayanthi 6 1* Department of Microbiology, Ethiraj College for Women, Chennai – 600008, Tamil Nadu, India 3Research Scholar, Department of Microbiology, Ethiraj College for Women, Chennai – 600008, Tamil Nadu, India 4 Guest faculty, JNRM College, Port Blair 5 Assistant professor; Head of department of zoology,Chellammal College, Chennai 6Department of zoology Arignar Anna Govt.arts college for women walajapet - 632 513
Vol 17, No 10 ( 2022 ) | DOI: 10.5281/zenodo.7221718 | Licensing: CC 4.0 | Pg no:1861-1870 | Published on: 18-10-2022
Abstract
Recent developments in the food industry have led to the massive marketing of reconstructed meat due to its associated benefits. Incorporating plant-based preservatives, rich in antioxidants and antimicrobial property is a safe solution to extend the shelf-life of meat and meat products. They reduce the toxic repercussions of chemical preservatives, furthermore has favorable health benefits. The present study examined the preservative effect of pericarp extract of Punica granatum L. on restructured chicken blocks under refrigerated storage conditions. Restructured chicken blocks were prepared by the addition of salt, sugar, phosphates and nitrate for the test samples along with 1.5% of pomegranate extract. The control samples were prepared without the natural preservative and a reference product with a chemical preservative (BHT) was also prepared. The experiment was done in triplicates and various factors such as pH, cooking yield, sensory attributes and microbiological properties (SPC) were recorded using standard procedures at frequent intervals for 20 days at 4 ± 0.5°C. The pericarp extract showed a favourable result by obstructing microbial growth as well as enhancing the shelf-life of restructured chicken blocks up to 20 days compared to the control.
Keywords:
Natural preservative; Restructured chicken blocks; Pericarp extract; Refrigerated storage