Effect of Rosemary (Rosmarinus officinalis L.) Leaves Extract on Quality Attributes of Chicken Powder Incorporated Fried Chicken Snacks Saini Ashish1,*, Pandey Anurag1, Sharma Sanjita2, Ambedkar Yellamelli Ramji1, Suradkar Umesh Shaligram1, Meena Priyanka1, Raman Ravi1, Gurjar Asman Singh1 1Department of Livestock Products Technology, Post Graduate Institute of Veterinary Education and Research, Jaipur, India 2Department of Livestock Production Management, Post Graduate Institute of Veterinary Education and Research, Jaipur, India *Corresponding author: A Saini; Email: ashish29vet@gmail.com
Online published on 27 September, 2019. Abstract The present study was conducted to develop chicken meat powder (CMP) incorporated ready-to-eat shelf stable fried chicken snacks and evaluate the effect of rosemary leaves extract (RE) incorporation on physico-chemical, microbiological and sensory properties in developed product during ambient storage up to 60 days. Two different groups were made; control (without RE) and second group with RE treated (3% level). In physico-chemical properties, results showed that RE incorporation had highly significant (p<0.01) effect on thiobarbituric acid reactive substances (TBARs), free fatty acid (FFA) and tyrosine value. Similarly in microbiological parameter RE treated product had significantly (p<0.05) lower total plate count (TPC), Staphylococcus count (SC) and significantly (p<0.01) lower yeast and mold count than control. RE incorporation had highly significant effect (p<0.01) on sensory score (texture, flavour and overall acceptability except appearance) of the product during storage period. Therefore, it is concluded that RE incorporation into fried chicken snacks improved physico-chemical (TBARs, free fatty acid content and Tyrosine value), microbiological (Total plate count, Staphylococcus count and yeast and mold count) and sensory parameter (flavor, texture and overall acceptability) of the chicken snacks during 60 days storage. Top Keywords Chicken snacks, microbiological, physico-chemical, rosemary extract and sensory properties. Top |