Development of a Novel Marinade with Lemon Grass and Green Tea Powder for Chicken Meat
DOI:
https://doi.org/10.48165/jms.2026.21.01.11Keywords:
Chicken meat, novel marinade, lemon grass powder, green tea powderAbstract
A study was conducted to develop a novel marinade for chicken meat by optimizing the level of basic marinade (BM), lemongrass powder (LGP), and green tea powder (GTP). The boneless chicken breast chunks (2cm3 size) was added with the ingredients like oil (6%), water (10%) and basic marinade (5%, 7% and 9%), hand mixed well and marinated at refrigeration temperature (4±1℃) for 1 hour. Sensory evaluation indicated that the samples with 7% basic marinade had higher, overall organoleptic scores. The lemongrass powder (0%, 0.5%, 0.75% and 1%) and green tea powder (0%, 1%, 1.5% and 2%) was added to the meat chunks along with the 7% basic marinade in each treatment, respectively. The results revealed that 7% basic marinade demonstrated better scores for appearance (7.55), flavor (7.52), juiciness (7.51) and overall acceptability (7.56) on the 8-point hedonic scale. The sensory scores for the 0.5 %, 0.75% and 1% lemongrass powder incorporated product were in the range of 6.74 to 7.14; 6.78 to 7.85 and 6.36 to 6.85, respectively, indicating a generally positive response and higher ranking of 0.75% LGP product among the treatment. The chicken meat marinated with 1% green tea powder and 7% basic marinade received better scores for appearance (6.54), flavour (6.85), juiciness (6.53), and overall acceptability (6.65) compared to other treatment groups. The novel marinade inclusive of basic marinade (7%), lemongrass powder (0.75%) and green tea powder (1%) can be used for the marination of chicken meat.
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Copyright (c) 2026 P Mithun Hari Raj, A R Sen, PK Mandal, S Kasthuri, M Muthukumar
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