Effect of Jamun Seed Powder on the Sensory quality of Restructured Chicken Block at Refrigerated Storage

Author: S. Kasthuri, Hariharan R. and P.K. Mandal

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Abstract

Consumers are becoming more intrigued by organic preservatives with enhanced health benefits. Antioxidant and anti-diabetic benefits of jamun seed powder (JSP) are well established. A study was done to develop a reconstructed chicken block with JSP added at levels of 0% (C), 3% (T1), and 5%. (T2). The completed product was cut into thin slices (4 mm thick), packaged in LDPE pouches, and chilled (4–1oC). The products were exposed to sensory evaluation on days 1, 7, 12, and 17 of storage. On the first day of storage, the sensory scores were considerably higher for controls (7.10 to 7.30) than for treatments (6.45 to 7.05), but on all subsequent days, they were significantly lower for controls (1.00 to 3.30) than for the treatments (5.77 to 6.94). The assessments for the treatments' appearance, flavour, juiciness, texture, and overall acceptability varied between 6.15 to 6.78, 5.95 to 6.80, 6.00 to 6.90, 5.77 to 7.05, and 6.25 to 7.05, respectively. All sensory characteristics of the control and treatments significantly decreased as storage days increased, however, the product was still acceptable up to the seventh day for the control and 17 days for the treatments when kept in the refrigerator. On the first, seventh, and twelve days after being stored, T1 received higher sensory scores than T2; however, there was no marked differences on the seventeenth day. For the overall acceptability score in treatment 1, there was no discernible change between the first and seventh days of storage and the 12th and 17th days of storage. Therefore, JSP could be incorporated at a level of 3% to restructured meat blocks and maintained at refrigeration temperature for up to 17 days without compromising the sensory qualities.

Keywords

Restructured chicken block, Jamun seed powder, Sensory quality, Refrigeration storage

Conclusion

Based on the findings of the present study it can be concluded that Jamun seed powder could be incorporated at the level of 3% to restructured meat block and stored up to 17 days under refrigeration temperature without affecting the sensory attributes.

References

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How to cite this article

S. Kasthuri, Hariharan R. and P. K. Mandal (2023). Effect of Jamun Seed Powder on the Sensory quality of Restructured Chicken Block at Refrigerated Storage. Biological Forum – An International Journal, 15(7): 279-283.