Vol. 11, Special Issue 7 (2022)

Author(s):
Lokendra Singh, Surendra Kumar Yadav and Karishma Rathore

Abstract:
The present study was conducted on chicken patties to estimate the effect of curry leaves extract and powder incorporation in term of sensory quality (appearance, flavor, juiciness, tenderness and overall acceptability) of chicken patties on storage at refrigeration temperature. Different levels of curry leaves extract and powder were used like Control (Without curry leaves products), E₁ (1% Curry leaves extract), E₂ (2% Curry leaves extract), P₁ (0.4% Curry leaves powder) and P2 (0.6% Curry leaves powder). The products were stored in clean, dry low density polyethylene bags at refrigeration temperature (4±1 ºC) and subjected to comparative studies of sensory quality at 0, 5^th, 10^th, 15^th and 20^th days of storage period. The statistical analysis of data revealed that the mean appearance scores of control and powder groups were non-significantly decreased with advancement of storage period. The mean flavour scores of all groups were non-significantly decreased with advancement of storage period upto 20 days of storage except for E₁ and P₂ group. The mean values for juiciness score of control, extract and P₂ groups were non-significantly decreased while E₂ group showed significant (P˂ 0.05) decrease with the advancement of storage period. The mean values for tenderness score of all groups were non-significantly decreased during the advancement of storage period except E₁, E₂ and P₂ groups. The extract groups showed slightly higher overall acceptability as compared to powder groups. The chicken patties could be successfully incorporated with extract and powder of curry leaves which were emperor upon its evaluation on the basis of sensory quality as compared to control product up to 20 days of storage period at refrigeration temperature. The chicken patties can be incorporated with 2% curry leaves extract and 0.6% powder for better results