Effect of pomegranate seed powder, grape seed extract and tomato powder on the quality characteristics of chicken nuggets

Abstract

Purpose – The purpose of this paper was to evaluate the effect of pomegranate seed powder, grape seed extract and tomato powder on the quality characteristics of chicken nuggets during refrigerated storage. Design/methodology/approach – The study was designed to evaluate the effect of pomegranate seed powder, grape seed extract and tomato powder on the storage quality parameters of chicken nuggets. The products were developed by incorporating optimum level of pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent) separately and were aerobically packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (4±1°C) conditions for 21 days of storage. The products were evaluated for various physico-chemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings – A significant (p < 0.05) effect of pomegranate seed powder, grape seed extract and tomato powder was observed on the pH and thiobarbituric acid reacting substances (mg malondialdehyde/kg) values of the chicken nuggets. A significant (p < 0.05) effect was also observed on the microbiological characteristics, as the products incorporated with pomegranate seed powder, grape seed extract and tomato powder showed significantly (p < 0.05) lower values for total plate count, psychrophilic count and yeast and mould count during the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent). Originality/value – Pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent) successfully improved the oxidative stability and storage quality of the products during refrigerated (4±1°C) storage and may be commercially exploited to improve the storage quality of muscle foods without adversely affecting the sensory quality of the products.