Probiotics Blueprint for Meliorating the Quality Aspects of Chicken Nuggets

Authors

  • Nady Khairy H. Elbarbary Department of Food Hygiene and control, Faculty of Veterinary Medicine, Aswan University, Aswan 81528, Egypt
  • Alaa Eldin M.A. Morshdy Department of Food Hygiene, Faculty of Veterinary Medicine, Zagazig University, Egypt.
  • Neveen M. Abdelmotilib Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, New Borg El-Arab City, Egypt.
  • Reda A. Gomaa Department of Food Science, Faculty of Agriculture and Natural Resources, Aswan University, Egypt.
  • Rania S. Zaki Department of Food Hygiene, Safety and Technology Faculty of Veterinary Medicine, New Valley University, Egypt.

Keywords:

Bacillus probiotic, Saccharomyces cerevisiae, Chicken nuggets, Quality, Probiotics

Abstract

This study aimed to evaluate the effect of probiotics on the microbial and physiochemical quality of chicken nuggets. In the current investigation, different concentrations of Bacillus clausii and Saccharomyces cerevisae were added as probiotics to chicken nuggets. The proximate composition, physicochemical properties, and microbial quality of prepared chicken nuggets were assessed over 21 days at -18oC. The findings of this investigation demonstrated the ability of probiotics such as Bacillus clausii and Saccharomyces cerevisae to depress the growth and multiplication of aerobic and psychotrophic bacteria as well as the yeast and mold count over the storage period. Varying preparations influenced the mean pH, peroxide, and TBA values during the storage of chicken nuggets (p≤0.05). There was a significant decrease in moisture, protein, fat, and ash content compared to the control. In conclusion, additive supplementation of Bacillus clausii and Saccharomyces cerevisae improved the chicken nuggets' shelf life attributes, physicochemical characteristics, and microbial quality.

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Published

2023-12-12

How to Cite

Elbarbary, N. K. H., Morshdy, A. E. M. ., Abdelmotilib, N. M. ., Gomaa, R. A. ., & Zaki, R. S. (2023). Probiotics Blueprint for Meliorating the Quality Aspects of Chicken Nuggets. Journal of Advanced Veterinary Research, 13(10), 1960-1965. Retrieved from https://advetresearch.com/index.php/AVR/article/view/1587

Issue

Vol. 13 No. 10 (2023): Special Issue: The Fifth Conference for the Faculty of Veterinary Medicine, Suez Canal University, Egypt (Food Safety and Animal Health)

Section

Original Research

License

Copyright (c) 2023 Journal of Advanced Veterinary Research

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