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)
The present study was conducted to study the shelf life evaluation of raw chicken meat emulsion incorporated with clove powder, ginger and garlic paste at refrigerated storage (4±1oC). Four different batches of chicken meat emulsion i.e. C = Control (without natural preservatives), T 1 = 0.2% clove powder, T 2 = 3% ginger paste and T 3 = 2% garlic paste, were analyzed during refrigerated storage (4±1oC) of 9 days under aerobic packaging. Throughout the storage, free fatty acids and peroxide value was significantly higher (P < 0.05) in control than T 1 , T 2 and T 3 batches. Among the treated batches, garlic paste batch (T 3 ) showed significantly (P < 0.05) lower free fatty acid values during the storage period. Thiobarbituric acid value (TBA) did not vary significantly among the treated batches but clove powder (T 1 ) maintained lowest TBA value till the end of storage. 1, 1-diphenyl-2-picrylhydrazyl (DPPH % inhibition) radical scavenging activity and 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid (ABTS % inhibition) radical scavenging activity was significantly higher (P < 0.05) in T 1 batch as compared to control, T 2 and T 3 batches throughout the storage interval. L * value did not vary significantly among different batches, while a * value was found to be significantly higher (P < 0.05) in T 1 batch. Percentage metmyoglobin was significantly lower for T 1 batch than control, T 2 and T 3 batches during storage. Colour and odour scores of T 1 batch were significantly higher (P < 0.05) than control, T 2 and T 3 batches. Standard plate count was significantly higher (P < 0.05) in control than T 1 , T 2 and T 3 batches. Throughout the storage period, comparatively lower values of both standard plate count and coliform counts were detected in T 1 batch than control, T 2 and T 3 batches. From this comparative study of natural preservatives, it was concluded that 0.2% clove powder could be utilized effectively as antioxidant and antimicrobial in raw chicken meat emulsion.