Shelf life extension of functional chicken meat loaf incorporated with nanoemulsified essential oils

Abstract

The present investigation was carried out to extend shelf life of functional chicken meat newlineloaf incorporated with nanoemulsified essential oils. In first experiment, formulation of chicken newlinemeat loaf was optimized following the method as per Devatkal et al. (2004). Next sub experiment newlinewas undertaken to optimize the cooking method using three different cooking methods viz. oven newlinecooking at 180ºC, steam cooking without pressure and microwave cooking for 15, 20 and 25 newlineminutes separately. Oven cooking for 20 minutes, steam cooking without pressure for 25 minutes newlineand microwave cooking for 15 minutes were found optimum. These selected treatments were newlinefurther compared for quality characteristics and finally chicken meat loaf prepared by steam newlinecooking without pressure for 25 minutes was selected and taken as control in next experiment. newlineSecond experiment was conducted to develop low fat chicken meat loaf with incorporation of fat newlinereplacers viz. Poppy seeds, grape seeds and flaxseeds separately replacing 50% vegetable fat at newline0.5, 1.0 and 1.5% level. Incorporation of grape seeds showed significant (Plt0.05) difference for newlinevarious physico-chemical, textural, colour values and mineral content between control and newlinetreatments. The sensory scores decreased significantly (Plt0.05) in treatments and poppy seeds at newline0.5% level was selected. For grape seeds, various physico-chemical, textural, colour values and newlinemineral content showed significant (Plt0.05) difference between control and treatments. The newlinesensory scores decreased significantly (Plt0.05) in treatments and grape seeds at 0.5% level was newlineselected. For flaxseeds, various physico-chemical, textural, colour values and mineral content newlineshowed significant (Plt0.05) difference between control and treatments. Sensory scores of overall newlineacceptability were comparable upto 1.0% flaxseeds level, therefore selected as the best treatment. newlineThe selected treatments were further compared with control for different quality characteristics newlineand finally low fat chicken meat loaf with 1