Effect of citrus peel powder in marinade for safety, quality and tenderness of chicken | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. M. Rizwan Tariq: Department of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan

2. K. Shehzadi: Department of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan

3. S. Waseem Ali: Department of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan

4. Zunaira Basharat: Department of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan

5. Zujaja Umer: Department of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan

Abstract:

The present research was conducted to understand the impact of different percentages of citrus peel extract in marinade of chicken on quality, safety and shelf life of chicken. Chicken was stored at refrigeration storage after treatment of citrus extract (0%, 1%, 2% and 3%) and storage study of 30 days was done to understand the impact on shelf life and quality. Physicochemical analysis, microbial analysis, cooking yield, lipid oxidation and sensory evaluation was done. The results of study revealed that among all treatments and storage days, lowest pH was recorded at T0 at 30th storage day with value share of 5.78±0.10. Means showed the highest moisture (%)value of 76.27±0.05 at T0 at zero day's storage. T0 showed the lowest protein (%)value of 20.33±0.31, at zero's day's storage. Means showed the lowest TPC (mg GAE/g)value of 1.21±0.02 at T0 at zero day's storage. In contrast, T3 showed the highest TPC (mg GAE/g)value of 4.32±0.23, at zero's day's storage. Means showed the lowest TFC (mg QE/g)value of 1.69±0.01 at T0 at zero day's storage. In contrast, T3 showed the highest TFC (mg QE/g)value of 8.16±0.05, at zero's day's storage. Means showed the highest TBARS (mg-MA/kg)value of 0.51±0.01 at T0 compared to other treatments at zero day's storage. Means showed the lowest TVC (log CFU/g)value of 4.37±0.01 at T3 at zero day's storage. In contrast, T0 showed the highest TVC (log CFU/g)value of 4.62±0.02, at zero's day's storage. After 30 storage days, lowest cooking loss (%)was recorded at T3 with value share of 24.6±0.42. Means showed the lowest hedonic scale score of overall acceptability7.33±0.577 at T1 at zero day's storage. After 30 storage days, highest hedonic scale score of overall acceptabilitywas recorded at T3 with value share of 7.33±0.577. It can be concluded that, with the addition of citrus peel extract microbial load decreased, total phenolic contents increased and overall acceptability of the product also improved.

Page(s): 220-220

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

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