Shelf Life Evaluation of Chicken Meat Nuggets Incorporated with Gooseberry (Pulp and Seed Coat) Powder as Natural Preservatives at Refrigerated Storage (4±1°C)

Abstract

Antimicrobial effect of gooseberry pulp powder (GPP) and gooseberry seed coat powder (GSCP) were used as natural preservative in spent-hen meat nuggets. Treated product along with control were studied for their physico-chemical, proximate analysis and sensory quality during storage at refrigeration temperature (4±10C). As storage day advanced, pH, and TBARS, Microbiological count also increased significantly (p≤0.05) were increased in all samples. Coliform counts were not found during whole storage period. Proximate analysis crude protein, ether extract, crude fibre and ash content of the products showed non-significantly (p ≤ 0.05) effect with increasing storage period, however there was a significant (p ≤ 0.05) increase in the moisture content. The sensory attributes were decreased significantly (p ≤ 0.05) in all samples of nuggets during storage at refrigeration temperature (4±10C). On the basis of all results, it can be said that nugget with the incorporation of GPP and GSCP were improve the shelf life and highly acceptable.