GARLIC ESSENTIAL OIL AS A NATURAL ANTIOXIDANT IN EDIBLE COATING OF ENROBED CHICKEN MEAT BALLS
Arun Prabhu, A. Kalaikannan, A. Elango, K.A. Doraisamy1 and D. Santhi*
Department of Livestock Products Technology, Veterinary College and Research Institute, Namakkal
1Dean, Veterinary College and Research Institute, Namakkal
[Corresponding author E-mail*: email@example.com]
Received: 19-06-2015 Accepted: 25-07-2015
Enrobed chicken meat balls were prepared with the objective of incorporating garlic essential oil (GO) as a natural antioxidant in the edible coating and assessing the physico-chemical and sensory properties. Emulsion based chicken meat balls were enrobed with cornflakes, where beaten whole-egg was applied as an inner edible coating in which the GO was blended at 0.05%, 0.10% and 0.15% levels along with a control. The product pH before and after frying, percentage of enrobing and frying loss did not differ significantly among the treatments. The antioxidant efficacy as assessed by the DPPH (diphenylpicrylhydrazyl) scavenging activity of GO in product significantly (P < 0.01) higher at 0.10% and 0.15% levels. In the sensory evaluation based on an eight point hedonic scale there was no significant difference in the appearance, texture, crispiness, juiciness and mouth coating of the chicken meat balls among the treatments. The flavour and overall acceptability scores were significantly (P < 0.01) lower for the 0.15% GO treatment wherein those of other treatments were comparable with that of control. Hence from the above results it could be concluded that GO might be added as a natural antioxidant in the edible coating of enrobed chicken meat balls up to 0.10% level without affecting the physico-chemical and the sensory properties with good consumer acceptability.
Keywords: Garlic, chicken, physico-chemical, sensory properties, antioxidants