Evaluation of edible polymer coatings enriched with green tea extract on quality of chicken nuggets

Research (Published online: 02-07-2016)

2. Evaluation of edible polymer coatings enriched with green tea extract on quality of chicken nuggets - Prathyusha Kristam, Naga Mallika Eswarapragada, Eswara Rao Bandi and Srinivas Rao Tumati

Veterinary World, 9(7): 685-692

   doi: 10.14202/vetworld.2016.685-692

Abstract

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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.

Keywords: chicken nuggets, edible coatings, green tea extract, sodium alginate.