Effect of Grape Seed Extract Powder on Shelf Life of Superchilled Chicken Sausage

L. G.  Dhagare; K. S.  Rathod; S.R.  Badhe; P. S.  Patil.

doi:10.48165/gmj.2022.1702

Authors

L. G. Dhagare Department of Livestock Products Technology, Nagpur Veterinary College, Nagpur- 440 006 (M.S.), India
K. S. Rathod Department of Livestock Products Technology, Nagpur Veterinary College, Nagpur- 440 006 (M.S.), India
S.R. Badhe Department of Livestock Products Technology, Nagpur Veterinary College, Nagpur- 440 006 (M.S.), India
P. S. Patil. Department of Livestock Products Technology, Nagpur Veterinary College, Nagpur- 440 006 (M.S.), India

DOI:

https://doi.org/10.48165/gmj.2022.1702

Keywords:

Grape seed extract powder, Synthetic antioxidants, Superchilling, Storage study, Quality analysis

Abstract

The shelf life of chicken sausage was assessed by incorporating 0.25% grape seed extract powder (GSEP) under superchilling storage and compared with chicken sausages incorporated with BHT and Control (without any antioxidant). The moisture, pH, peroxide value in GSEP treated samples increased significantly (P<0.05) throughout storage period TBARS, tyrosine and peroxide levels were marginally lower in GSEP treated chicken sausages than in control and BHT treated products. Over the course of the storage period, the protein, moisture and fat content of all the treated samples dropped gradually. In addition, GSEP treated chicken sausages had the lowest total plate count and psychrophilic count, followed by BHT. The study revealed that with the combined effect of superchilling and incorporation of 0.25% GSEP, the chicken sausage could be stored conveniently under aerobic conditions up to 35 days.

Downloads

Download data is not yet available.

References

Aguirrezábal MM, Mateo J, Domınguez MC, Zumalacárregui JM (2000) The effect of paprika, garlic and salt on rancidity in dry sausages. Meat Sci 54(1): 77-81.

AOAC, (2012) Official methods of analysis of AOAC international. 19th edition. AOAC 53 International, Gaithersburg, Maryland, USA.

APHA, (1984) Compendium of methods for the microbiological examination of food. Speck, M.L. (ed.) American Public Health Association, Washington, W.C.

Biswas S, Chakraborty A, Sarkar S, Barpuzari RN, Barpuzari T (2007) Effect of incorporation of chicken fat and skin on the quality of chicken sausages. The Journal of Poultry Sci 44(1): 111-115.

Duun AS, Rustad T (2007) Quality changes during superchilled storage of cod (Gadusmorhua) fillets. Food Chem 105(3): 1067-1075.

Gandotra R, Koul M, Gupta S, Sharma S (2012) Change in proximate composition and microbial count by low temperature preservation in fish muscle of LabeoRohita (Ham-Buch). IOSR Journal of Pharmacy and Biological sciences, 2(1): 13-17.

Gupta M (1990) Studies on Incorporation of Whole Egg Liquid in Mutton & Mutton+ Chicken Combination Meat Sausages (Doctoral dissertation, IVRI).

Jayaprakasha GK, Rao LJ (2000) Phenolic constituents from the lichen Parmotremastuppeum (Nyl.) Hale and their antioxidant activity. ZeitschriftfürNaturforschung C, 55(11-12): 1018-1022.

Jayaprakasha GK, Singh RP, Sakariah KK (2001) Antioxidant activity of grape seed (Vitisvinifera) extracts on peroxidation models in vitro. Food Chem 73(3): 285-290.

Juntachote T, Berghofer E, Siebenhandl S, Bauer F (2006) The antioxidative properties of Holy basil and Galangal in cooked ground pork. Meat Sci 72: 446–456.

Kaale LD, Eikevik TM, Rustad T, Kolsaker K (2011) Superchilling of food: A review. J Food Eng 107(2): 141-146.

Kanle PC, Rathod KS, Ambadkar RK (2018) Effect of Super Chilling on the Shelf Life of Chicken Nuggets. J Meat Sci 13(1): 37-41.

Keeton JT (1983) Effects of fat and NaCl/ phosphate levels on the chemical and sensory properties of pork patties. J Food Sci 48(3): 878-881.

Kokare PG (2013) Development of functional chicken nuggets by incorporation of orange peel and pulp powder. M.V.Sc. Thesis submitted to Maharashtra Animal and Fishery Sciences University, Nagpur.

Koshle M, Ambadkar RK, Rathod KS (2019) Standardization of Chicken Sticks Incorporated with Custard Apple (Annona Squamosa L.) Pulp Extract. J Meat Sci Technol 7(4): 45-49.

Kumar D, Tanwar VK (2011) Utilization of clove power as phyto-preservative for chicken nuggets preparation. J. Stored products and Postharvest Res 2(1): 11-14.

Lonarkar AG (2021) Shelf life of chicken samosa incorporated with custard apple (Annona squamosa) peel powder. M.V.Sc thesis submitted to MAFSU, Nagpur.

Manjhi A (2013) Enrichment of enrobing material with natural antioxidant and its effect on

the quality of chevon balls. M.V.Sc thesis submitted to MAFSU, Nagpur.

Mokhtar SM, Youssef KM (2014) Antioxidant effect of some plant extracts as compared with BHA/BHT on lipid oxidation and some quality properties of fresh beef burgers stored at 4°C. J. Food Sci 2: 19-29.

Narkhede HP (2012) Incorporation of grape seed extract and dried holy basil powder as natural antioxidants to develop functional chicken nuggets, M.V.Sc thesis submitted to MAFSU, Nagpur.

Nordqvist J (2018) What are the benefits of grape seed extract? Review. Retrieved from https://www.medicalnewstoday.com/articles/263332#side-effects(downloaded on dated 27.09.2021).

Rathod KS, Ambadkar RK, Naveena BM, Devtakal SK (2017) Quality analysis of vaccum packed super chilled chicken breast at 24-hour storage. Int J Curr Microbiol App Sci 6(2): 675-683.

Reddy DM, Vani S, Naveen Z, Rao BE (2017) Comparative effect of natural and synthetic anioxidants on microbiological quality of chicken meat patties during refrigeration storage. Int J Sci Environ Technol 6(1): 443-448.

Sen AR (1996) Quality changes in buffalo meat due to freeze-thaw cycles during storage. Ph.D. Thesis submitted to Indian Veterinary Research Institute, Izatnagar.

Shelef LA, Jay JM. (1970) Use of a titrimetric method to assess the bacterial spoilage of fresh beef. Applied Microbiol 19(6): 902-905.

Shewalkar AA (2011) Efficacy of Natural Antioxidants as a Preservative in Chicken Nuggets. M.V.Sc. thesis submitted to Maharashtra Animal and Fishery Sciences University, Nagpur.

Shi J, Yu J, Pohorly JE, Kakuda Y (2003) Polyphenolics in grape seeds—biochemistry and functionality. J Med Food 6(4): 291-299.

Singh P, Sahoo J, Chatli MK, Biswas AK (2014) Shelf life evaluation of raw chicken meat emulsion incorporated with clove powder, ginger and garlic paste as natural preservatives at refrigerated storage (4±1° C). Int Food Res J 21(4): 1363.

Snedecor GW, Cochran WG (1994) Statistical methods. 8th edn. East West Press Pvt. Ltd., New Delhi, India, 313.

Strange ED, Benedict RC, Smith JL, Swift CE (1977) Evaluation of rapid tests for monitoring alterations in meat quality during storage: I. Intact meat. J Food Protec 40(12): 843-847.

Ueng YE, Chow CJ (1998) Textural and histological changes of different squid mantle muscle during frozen storage. J Agri Food Chem 46(11): 4728-4733.

Witte VC, Krause GF, Bailey ME (1970) A New Extraction Method for Determining 2-Thiobarbituric Acid. Values of Pork and Beef during Storage. J Food Sci 35(5): 582-585.