Oxidative stability and storage quality analysis of Ocimum sanctum L. extracts incorporated chicken nuggets

Abstract

The present study was done to explore the antioxidant potential of locally available herb holy basil viz. Ocimum sanctumL.. in enhancing the shelf-life of emulsion based chicken nuggets. Chicken nuggets are widely cherished meat cuisine but it is vulnerable to spoilage due to excessive fats and protein content. Thus, chicken nugget fortified with 1, 2, and 3% of itsethanolic-aqueous extracts of O. sanctum and along with control was studied to explore the potency of holy basil on oxidative stability and storage quality of chicken nuggets on 0,7,14 and 21 daysat refrigeration temperature. 80% ethanolic aqueous extracts of O. sanctum were prepared, standardized, optimized and incorporated in chicken nuggets. Chicken nuggets prepared with fortification of 3% O. sanctum extract were adjudged best among all with overall acceptability of 7.16±0.071 value in sensory analysis. The O. sanctum extract treated chicken nugget’s pH, FFA, TBA, Total plate count, Pychrophilic count, Yeast and Mold count were found to be in acceptable range of 4.49±0.008, 0.320±0.0005, 0.979 ±0.0012,<4,<2,<2 log10cfu/g respectively on 21days of refrigeration storage. Extracts of O. sanctum fortified chicken nuggets were safe for human consumption even 21 days of refrigerated storage (4±1?C) on the basis of pH, FFA, TBA value, microbiological profile and sensory evaluation. The results proved the antioxidant potential of holy basil O. sanctumand chicken nuggets fortified with (3%) Ocimum sanctum extract could be safe for a period of 21 days in refrigerated (4±10C) storage without any marked loss of physico-chemical, microbial and sensory quality.