Storage study of chicken meatballs incorporated with green cabbage (<i>Brassica olerecea</i>) at refrigeration temperature (4 ± 1°C) under aerobic packaging

Abstract

The study was conducted to explore the possibilities of utilization of green cabbage (Brassica olerecea) in the preparation of chicken meatballs and their subsequent storage at 4 ± 1°C. The green cabbage was incorporated at various levels, namely 0%, 15% and 25% by replacing lean meat in the formulation. Crude protein, fat, ash and energy content of the chicken meatballs showed significantly (p < .05) decreasing trend with increasing levels of green cabbage. There was a significant (p < .05) increase in the moisture content, cooking yield, moisture retention and moisture protein ratio in treated products than control and recorded highest for T2. Chicken meatballs were aerobically packaged and assessed for storage quality under refrigerated (4 ± 1°C) conditions. Sensory attributes showed a significantly (p < .05) decreasing trend for both control as well as green-cabbage-incorporated chicken meatballs, whereas pH, total plate counts, yeast and mould count, free fatty acid and thiobarbituric acid reacting substances values increased significantly (p < .05) throughout the storage. The results conclude that green cabbage, which is rich in antioxidant compounds, could be used in chicken meatballs to extend the storage life by retarding the lipid oxidation and microbial growth at refrigeration temperature (4 ± 1°C).