Storage Stability of Optimized Taraxacum officinale (Dandelion) Extract Incorporated Chicken Meat Loaves under Refrigeration Storage (4±1◦C)
Keywords:
Dandelion, DLE, DPPH-RSA, Taraxacum officinale, TBARSAbstract
10% Taraxacum officinale extract (DLE) was optimized among 2.5% (T1), 5% (T2), 7.5% (T3), and 10% (T4) DLE levels for the development of functional chicken loaves based on the various quality parameters done in the preliminary trials. In this study, the T0 (control) and T4 (10% DLE) already optimized in the initial trials were incorporated in the chicken loaves packaged in LDPE pouches and stored at 4±1oC for 28 days. The samples were evaluated for various quality parameters during the storage. The pH and TBARS showed a significant increase while moisture and DPPH-RSA followed a significant decrease with the advancement of storage. The microbiological parameters showed a significant increase up to day 28. Although, the sensory scores decreased with the storage period for all attributes they remained acceptable for up to 21 days. Thus, it was concluded that DLE can be efficiently incorporated into chicken meat to develop functional chicken meat loaves without having any adverse effects during aerobic refrigeration.
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