Vol. 11, Special Issue 7 (2022)

Author(s):
Lokendra Singh, Harpreet Singh, Umesh S Suradkar and Karishma Rathore

Abstract:
The present study was conducted on chicken nuggets to estimate the effect of incorporation of Indian gooseberry extract on sensory quality (appearance, flavor, juiciness, tenderness and overall acceptability) of chicken nuggets during storage at refrigeration temperature. Different levels of Indian gooseberry extract were used like Control (Without Indian gooseberry extract), E₁ (0.5% Indian gooseberry extract), E₂ (1% Indian gooseberry extract), E₃ (1.5% Indian gooseberry extract). 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 and 15^th days of storage period. The statistical analysis of data revealed that the scores for all sensory parameters of chicken nuggets showed a decreasing trend with advancement of storage period. The scores for overall acceptability of nuggets were found in following manner: E₂> E₃> E₁ > C. The nuggets from broiler meat could be successfully incorporated with extract of Indian gooseberry which was organoleptically tastier and more stable than the control recipe up to 15 days of storage period at refrigeration temperature. The chicken nuggets could be incorporated with 1% Indian gooseberry extract for optimum results. The Indian gooseberry (amla) which is abundantly grown in Rajasthan can be utilized as an organic and natural preservative for preparation of chicken nuggets.