Quality Assessment of Chicken Breast Fillets Treated with Custard Apple (Annona squamosa) Leaves Extract

Abstract

Background: Meat and meat products are perishable due to high content of moisture and easy availability of other nutrients. Oxidative rancidity and microbial growth are the major causes of their spoilage. Synthetic antioxidants viz. BHA, BHT, TBHQ etc. are used in the chicken processing industry for maintaining quality of chicken products. However, due to evidence of their toxic effects on human health there is interest in the scientists and manufacturers to use natural preservatives with antioxidants and antimicrobials properties. Hence, the study was undertaken to assess the effect of custard apple (Annona squamosa) leaves extract (CLE), on the quality of chicken breast fillets. Methods: Chicken breast fillets were treated separately by dipping in 0.1, 0.3 and 0.5% aqueous solutions of CLE, distilled water and 100 ppm solution of BHT. Samples were stored under refrigeration (4±1oC) conditions and analyzed on 0th, 3rd, 6th and 9th day of storage. Result: Total phenolic content, ascorbic acid content, DPPH radical scavenging assay and ferric reducing antioxidant power of CLE were 57.13±0.22 µgGAE/mg, 163.23±0.40 µgAA/mg, 32.20±0.42% and 132.43±0.50 µMFe (II) equi/g respectively. The fillets treated with 0.5% solution of CLE were acceptable till sixth day with significantly (p less than 0.01) higher sensory scores than the controls. The pH, WHC, ERV, tyrosine value, TBARS value, total plate count and psychrophilic count of the sixth day samples treated with 0.5% CLE were 5.72±0.01, 65.32±0.31%, 19.40±0.59ml, 9.50±0.37 mg/100g, 0.316±0.002 mgMDA/Kg, 4.90±0.01 log10CFU/g and 3.68±0.02 log10CFU/g respectively. It can be concluded that 0.5% aqueous solution of CLE can be used for extension of shelf life of chicken breast fillets up to 6 days at refrigeration (4±1oC).