Extension of Shelf Life, Sensory and Quality attributes of Chicken products by citrus and acacia honey coating

Abstract

The antioxidative and antimicrobial effects of honey species and their related products were evaluated by coating chicken nuggets for sensory, quality and preservation effects. Honey samples of citrus and acacia honey were analyzed to judge the more nutritious ones. The Control treatment was designed with no addition of any preservative. Both honey treatments were prepared by adding 2g, 3g and 4g in 30g chicken nuggets after the frying process. Sensory and quality evaluation of all treatments of chicken nuggets was made at four stages (0, 7, 15, 21 and 28) from 0 day to 28 days. The results showed that both honey possessed comparable compositional differences where citrus honey exhibited more values of glucose (31.12%), diastase activity (15.75), reducing sugar (68.32%), Proline contents (203.8mg/kg), total soluble solids (125.7 brix) and electrical conductivity (0.45ms/cm) as compared to acacia honey. In contrast the acacia honey showed more ash (0.23%), pH (4.03), refractive index (1.47) sucrose (2.34%) and fructose (41.43%) values as compared to citrus honey. Citrus honey unveiled the best results in both expert and consumer-based sensory evaluation trails of chicken nuggets at the rate of 2g and 3g per 30g of nuggets. Furthermore, chemical analysis for moisture, protein, fat, ash, peroxide value, pH and TBARS showed reduction with the increment of both honey quantitties while microbial analysis presented citrus honey (3g/30g chicken nuggets) most effective against total viable count, coliform count, yeast and mold count. Results suggested that both honey types are effective in sensory, quality and storage evaluation of chicken nuggets whereas citrus honey with more noticeable results. Keeping in-view, the natural product with admirable nutritional and preservative properties can be recommended to use in chicken nuggets for more valuable and safe food product for long time.