Abstract
Antimicrobial effect of gooseberry pulp powder (GPP) and gooseberry seed coat powder (GSCP) were used as natural preservative in spent-hen meat nuggets. Treated product along with control were studied for their physico-chemical, proximate analysis and sensory quality during storage at refrigeration temperature (4±10C). As storage day advanced, pH, and TBARS, Microbiological count also increased significantly (p≤0.05) were increased in all samples. Coliform counts were not found during whole storage period. Proximate analysis crude protein, ether extract, crude fibre and ash content of the products showed non-significantly (p ≤ 0.05) effect with increasing storage period, however there was a significant (p ≤ 0.05) increase in the moisture content. The sensory attributes were decreased significantly (p ≤ 0.05) in all samples of nuggets during storage at refrigeration temperature (4±10C). On the basis of all results, it can be said that nugget with the incorporation of GPP and GSCP were improve the shelf life and highly acceptable.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
