Efficacy of Essential Oils as Natural Preservative for Storage Stability of Chicken Meat Emulsion and Nuggets

Abstract

Present study was conducted to evaluate antioxidant and antimicrobial effects of cumin and aniseed essential oils in meat emulsion and subsequently, in chicken meat nuggets. Chicken meat nuggets were prepared with incorporation of three different level of nelumbo nucifera (C=0 %, T1=1.5 %, T2=3.0 % and T3=4.5 %). On the basis of results (physico-chemicals, proximate composition and sensory evaluation) T2 was selected for further study. Meat emulsions were prepared separately by addition of three different level of cumin essential oil (C=0 %, T1=0.5 %, T2=0.75 % and T3=1.0 %). On the basis of results of meat emulsion (pH, TA, ERV, ES, Total phenolic, DPPH ABTS, PV, TBARs, FFA, microbial quality and visual sensory attributes) T3 showed significantly better results throughout storage however, T3 sample was rated lower in sensory scores than T2. Similarly, separate groups of meat emulsions were prepared by adding aniseed essential oils (C=0 %, T1=0.25 %, T2=0.5 % and T3=0.75 %) and were evaluated for physico-chemical parameters, antioxidant activity, lipid oxidation, microbial qualities and visual sensory qualities. Results revealed that groups containing higher levels of aniseed oil (T3) sample exhibited lower rate of lipid oxidation, microbial proliferation and lesser deterioration in physico- chemical qualities of meat emulsion but, T3 sample was also rated lower in sensory evaluation than T2 group. Therefore, from both oils T2 group was selected for further analysis i. e. to evaluate storage stability of chicken nuggets packed under aerobic packaging conditions. Results evidently showed that during storage of cumin (0.75 %) and aniseed (0.5 %) oil added chicken nuggets were successfully stored for 25 days under aerobic packaging condition with acceptable physico- chemical, antioxidant activity, lipid oxidative stability, microbiological quality and sensory quality

within acceptable range than control. Among both oils, aniseed oil exhibited lower lipid oxidation and microbial count than cumin oil treated samples