Vol. 9, Special Issue 5, Part E (2024)

Author(s): M Sutha and G Gawdaman

Abstract: An experiment was conducted to evaluate the antimicrobial and antioxidant efficacy of cardamom oil on physico-chemical, microbial and sensory attributes of chicken nuggets. Chicken nuggets were formulated with addition of cardamom oil at three different levels viz., 0.01% - (T₁), 0.05% (T₂), 0.10% (T₃), along with a control (0%). Fresh chicken nugget were analyzed for various physico-chemical (emulsion & product pH, emulsion stability, product yield, shear force value, proximate analysis, DPPH scavenging activity, total phenolic content) and sensory parameters to find the optimum level of incorporation of cardamom oil in the chicken nuggets. Increased level of cardamom oil significantly (p<0.05) increased the DPPH scavenging activity and phenolic content of the chicken nuggets. In order to evaluate the antimicrobial efficacy of cardamom oil, the aerobically packed chicken nuggets were subjected to storage studies viz., product pH, free fatty acids, DPPH scavenging activity, thiobarbituric acid reactive substances value, tyrosine value, microbiological and sensory parameters for 35day’s at 7day’s interval under refrigerated condition. As the storage period progresses the quality attributes gradually and significantly (p<0.05) decreases, but were well within the limits of acceptability. Thus it is concluded that among the three different levels of essential oils used, 0.05% cardamom oil added chicken nuggets was found to be optimum and it can be effectively stored upto 28day’s under refrigerated condition (4±1 °C) without marked loss in storage quality.