EFFECT OF CUSTARD APPLE (ANNONA SQUAMOSA) PULP EXTRACT ON QUALITY OF CHICKEN BREAST FILLETS
B. R. Kadam1*, R. K. Ambadkar 2, S. P. Chaudhari 3, S. V. Shinde 4, A. R. Patil5, and V.S.Waskar6
1,2Dept. of Livestock Products Technology, KNP College of Veterinary, Science, Shirwal, MAFSU, (M. S.).
3,4,5 Dept. of Veterinary Public Health, Nagpur, Veterinary College, Nagpur, MAFSU, (M.S.)
6,Dept. of Veterinary Public Health, KNP College of Veterinary Science, Shirwal, MAFSU, (M.S.)
Corresponding author Email1*: brkadam email@example.com
Received: 18-05-2019 Accepted: 20-06-2019
Skinless and boneless chicken (Broiler) breast fillets of uniform size, shape and weight (200±10 g) were washed with drinking water, drained for 10 min and dipped in distilled water, 100 ppm BHT solution and 0.1, 0.3 and 0.5 % aqueous solutions of 50% ethanol extract (CPuE) of custard apple (Annona squamosa) fruit pulp for 10 min. The fillets were drained for 15 min, packaged in presterilized LDPE pouches of 55μ thickness, stored under refrigeration (4±10C) and analyzed on 0, 3rd, 6th and 9th day of storage for sensory, physicochemical and microbiological parameters. Total Phenolic content (TPC), Ascorbic acid content, DPPH radical scavenging assay and Ferric Reducing Antioxidant Power (FRAP) of CPuE were respectively 137.53±0.39 μgGAE/mg, 1057.51±0.43 μg AA/mg, 90.24±0.32 % and 947.24±0.24 μMFe(II)equi/g of the extract. Zones of inhibition shown by CPuE @ 1250mg/ml against Pseudomonas putida, Shewanella putrefaciens, Leuconostoc mesenteroides, Escherichia coli and Enterococcus fecalis during plate whole diffusion assay were respectively 26.00±0.52, 17.00±0.52, 20.00±0.93, 25.00±0.58 and 23.00±0.45 mm. On zero day of storage the fillets treated with 0.3 and 0.5% solution of CPuE had significantly (p<0.01) lower score than the control for colour, odour and general acceptability on 5 point hedonic scale. However, they were acceptable respectively till sixth and ninth day with significantly (p<0.01) higher scores than the control that was acceptable only up to third day of the storage. The pH, TBARS value, Tyrosine value, ERV, WHC, Total plate count and Psychrophillic count of the sixth day samples treated with 0.3% CPuE were respectively 5.92±0.01, 0.468±0.000 mg MDA/Kg, 9.41±0.19 mg/100g, 17.88±0.14, 67.15±0.29%, 4.99±0.01 log10 CFU/g and 3.74±0.02 log10 CFU/g, whereas those of the ninth day samples treated with 0.5% CPuE were respectively 5.87±0.07, 0.475±0.001 mg MDA/Kg, 9.41±0.23 mg/100g, 18.30±0.20, 64.34±0.30%, 4.99±0.011 log10 CFU/g and 3.80±0.01 log10 CFU/g supporting the acceptability of the samples as assessed by the sensory panelists.
Key words: Custard apple extract, Chicken fillets, TPC, TBARS value, Tyrosine value