Studies on the Effect of Pomegranate Rind Powder Extract as Natural Antioxidant in Chicken Meat Balls During Refrigerated Storage

Abstract

Trials were conducted to study the effect of pomegranate rind powder extract as natural antioxidant in chicken meat balls during refrigerated storage. Significantly (p<0.05) lower values for cooking loss, pH and 2-thiobarbituric acid (2-TBARS) values and higher values for emulsion stability were obtained due to the incorporation of pomegranate rind powder extract at 5 percent level followed by 2.5 percent level than the other treatments. There was a significant (p<0.05) increase in cooking loss, pH, 2-TBARS values and free fatty acid content as the storage period progressed from 0 to 8 days, however emulsion stability of chicken meat balls decreased significantly (p<0.05) during the course of refrigeration. Microbial quality evaluation revealed that chicken meat balls incorporated with pomegranate rind powder extract at 5 percent level had significantly (p<0.05) lower standard plate count during refrigerated storage and a significant (p<0.05) increase in microbial load was observed. Organoleptic evaluation indicated that addition of pomegranate rind powder extract at 5 and 2.5 percent levels to chicken meat balls registered significantly (p<0.05) higher sensory scores for various eating quality attributes than the other treatments. However there was a significant (p<0.05) in all the organoleptic attributes of the product as the storage period increased.