Abstract
The study was envisaged to evaluate the effect of different levels of long coriander (Eryngium foetidum L.) leaf extract on the quality attributes of chicken meatballs. The chicken meat sample was collected from local market of Mymensingh. The sample was quickly shifted to “Animal Science Laboratory” and carried out for laboratory analyses after refrigerated at -20ºC up to 90 days. Chicken meatball samples were divided into four treatment groups viz. control group (T0), 0.01% beta hydroxyl toluene (BHT) (T1), 0.5% long coriander leaves extract (T2), and 1% long coriander leaves extract (T3). Days of intervals were 0, 30 and 90 days. An ANOVA of a 4×3 factorial experiment in completely randomized design having three replications per treatment was used for data analyses. Sensory, proximate, physicochemical, biochemical and microbiological analyses were determined. Color, flavor, Juiciness, tenderness and overall acceptability increased significantly (p<0.05) in T2 and T3 treatments but decreased at different days of intervals. Dry matter (DM), crude protein (CP), ether extract (EE) and ash content decreased significantly (p<0.05) in T2 and T3 treatments and increased with days of intervals. Raw pH and cooking loss were decreased significantly (p<0.05) in T2 and T3 treatments and decreased with increased days of intervals. Free fatty acid (FFA), peroxide value (POV) were decreased significantly (p<0.05) in T2 and T3 treatments and increased with days of intervals. Thiobarbituric acid reactive substances (TBARS) were significantly (p<0.05) constant in T0, T2 and T3 treatments. Total viable count (TVC), total coliform count (TCC) and total yeast-mold count (TYMC) decreased significantly (p<0.05) in T2 and T3 treatments. Hence, sensory, physicochemical, biochemical and microbial properties indicate that 1% long coriander leaves extract was the best among all treatment groups. So, 1% long coriander leaves extract may be recommended for chicken meatballs as enriched natural antioxidant. SAARC J. Agric., 19(2): 271-283 (2021)
Highlights
INTRODUCTIONMeat is an important food ingredient that acts as a contributor of high quality protein
Chicken meatballs have gained more popularity as a fast food item in Bangladesh compared to other meat products
The Dry matter (DM), ether extract (EE), crude protein (CP) and ash of meatballs were determined according to AOAC (2005)
Summary
Meat is an important food ingredient that acts as a contributor of high quality protein. Lipid oxidation is a complex process occurring in aerobic cells and reflects the interaction between molecular oxygen and polyunsaturated fatty acids (Bithi et al, 2020; Verma et al, 2009) It enhances the production of rancid flavors and odors as well as reduces shelf-life, nutritional quality, and safety of food products (Rahman et al, 2017). Long coriander (Eryngium foetidum) leaf is naturally occurring antioxidants that have many functions as artificial antioxidants like butyrated hydroxyl anisole (BHA), beta hydroxyl toluene (BHT) etc (Bithi et al, 2020). It can increase shelf-life of stored meat products such as meatballs without affecting qualities. The experiment was conducted to examine sensory, proximate, physicochemical, biochemical and microbiological properties of chicken meatballs after addition of long coriander leaf extract and find out its appropriate level
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