Efficacy of Natural Antioxidants as a Preservative in Chicken Nuggets THESIS Submitted In partial

106 Pages·2011·14.45 MB·English

Efficacy of Natural Antioxidants as a Preservative in Chicken
Nuggets

T H E S I S

Submitted
In partial fulfillment of the requirements for the degree of

MASTER OF VETERINARY SCIENCE
IN
LIVESTOCK PRODUCTS TECHNOLOGY

BY
SHEWALKAR AKSHAY ANIL
Enrollment No: V/04/0054

DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY

Nagpur Veterinary College, Nagpur
MAHARASHTRA ANIMAL AND FISHERY SCIENCES
UNIVERSITY, NAGPUR-440 001.
(INDIA)
2011
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DECLARATION OF STUDENT
I hereby declare that the experimental research work and interpretation of
the thesis entitled "Efficacy of Natural Antioxidant as a Preservative in
Chicken Nuggets" or part thereof has not been submitted for any other degree or
diploma of any University, nor the data have been derived from any
thesis/publication of any University or scientific organization. The sources of
materials used and all assistance received during the course of investigation have
been duly acknowledged.

Date : Signature

(Shewalkar Akshay Anil)
Enrolment No: V/04/0054
Counter signed by

Chairman,
Advisory Committee

Date:
DECLARATION OF ADVISORY COMMITTEE
SHEWALKAR AKSHAY ANIL has satisfactorily prosecuted his course of
research for a period of not less than one semester and that the thesis entitled,
"Efficacy of Natural Antioxidant as a Preservative in Chicken Nuggets"
submitted by him is the result of research work and is sufficient to warrant its
presentation to the examination in the subject of LIVESTOCK PRODUCTS
TECHNOLOGY for the award of MASTER OF VETERINARY SCIENCE degree by
the Maharashtra Animal and Fishery Sciences University, Nagpur.
We also certify that the thesis or part thereof has not been previously
submitted by him for a degree of any other University.

Place: Signature
Date:
Chairman
Advisory Committee

Advisory Committee

Name and Designation Signature
1) Dr. R. K. Ambadkar (Chairman) _________________
2) Dr. R. Banerjee (Member) _________________
3) Dr. G. B. Deshmukh (Member) _________________
4) Dr. S. P. Chaudhary (Member) _________________
5) Dr. S. W. Bonde (Member) _________________
CERTIFICATE
This is to certify that the thesis entitled, "Efficacy of Natural
Antioxidant as a Preservative in Chicken Nuggets" submitted by SHEWALKAR
AKSHAY ANIL to the Maharashtra Animal and Fishery Sciences University in
partial fulfillment of the requirement for the degree of MASTER OF VETERINARY
SCIENCE has been approved by the Student's Advisory Committee after
examination in collaboration with the External Examiner.

(External Examiner) Sectional Head, Chairman

Dept. of LPT, Advisory Committee

NVC, Nagpur

Advisory Committee

Name and Designation Signature
1) Dr. R. K. Ambadkar (Chairman) _________________
2) Dr. R. Banerjee (Member) _________________
3) Dr. G. B. Deshmukh (Member) _________________
4) Dr. S. P. Chaudhary (Member) _________________
5) Dr. S. W. Bonde (Member) _________________

(Dr. B. P. Dandge)

Associate Dean

Nagpur Veterinary College
Nagpur
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ACKNOWLEDGMENT

Nothing of significance can ever be accomplished without the act of assistance, consultation,
words of encouragement and gestures of helpfulness, from member of society. My emotions are many times
more than what I am expressing here. This project of mine is no exception.
“Guru brahmha guru vishnu gurudevo maheshwara guru sakshat parmbraha
tasmay shri guruve namah.”
The above quote hold true to express my deepest gratitude and heartful respect to my most honorable
guide and the Chairman of my Advisory Committee Dr. R. K. Ambadkar, M.V.Sc., Ph.D., Associate
Professor and Sectional Head, Department of LPT, Nagpur Veterinary College, MAFSU, Nagpur. It is my
proud privilege to offer sincere and well devoted thanks to him for his scholastic guidance, enthusiastic interact,
keep abiding interest, constant inspiration, complete self control, global comprehension and constructive criticism.
His broad outlook and generosity of mind makes me remain ever grateful to him. It is the greatest achievement of
my life to complete the post graduation under his able guidance. I bow to his genius, talent and skills.
It gives me an immense pleasure to place on record the deepest sense of gratitude Dr. R. Banerjee,
M.V.Sc. and Dr. K. S. Rathod, M. V. Sc., Assistant Professor, Dept. of LPT, NVC, Nagpur for their
valuable suggestions and parental affection during investigation as well as during my M.V.Sc. degree programme.
I wish to express my sincere and devoted thanks towards my advisory committee members, Dr. G. B.
Deshmukh, M.V.Sc, Ph.D., Professor and Head, Department of Animal Nutrition, Dr. S.P. Chaudhary,
M.V.Sc., Ph.D., Associate Professor, Department of Veterinary Public Health, and Dr. S. W. Bonde,
M.V.Sc., Ph.D., Associate Professor and sectional head Department of Veterinary Biochemistry, for their valuable
guidance and suggestions at every phase of this work.
I am also thankful to my sensory panelists Dr. N. V. Kurkure, Dr. S. B. Kawitkar and Dr. Rahul
Wharadpande for sparing their valuable time for sensory evaluation.
I feel immense pleasure in extending my sincere thanks to Dr. Gangotri for providing me the space to
analyze various parameters in there department of Surface Coating, LIT, Nagpur
I am also thankful to Dr. B. P. Dandge, M.V.Sc. Ph.D., Associate Dean, Nagpur Veterinary
College, Nagpur (MAFSU, Nagpur) for providing all necessary facilities for the completion of this research work.
I am also thankful to Mr. D. K. Wankhade, Assistant Professor, Department of Animal Genetics
and Breeding, for his valuable guidance and suggestions regarding statistical analysis of research data.
It is my profound pleasure to extend my sincere thanks to Dr. R. D. Kokane Dr. Mohd.
Razziuddin, M. V. Sc., Assistant Professor, Dept. of LPT, COVAS, Udgir and Dr. Sandeep
Rindhe , M. V. Sc., Assistant Professor, Dept. of LPT, COVAS, Parbhani for their kind guidance during
experiment as well as during my M. V. Sc. degree programme.
I feel unique pleasure in extending deep-hearted gratitude and sincere thanks to my Departmental
colleagues, Raajjhesh Wagh, Hemant Narkhede and Anita Katekhaye for their commendable help,
altruistic attitude and excellent company being at back and call to accomplish the work.
All my friends deserve my special thanks for keeping me socially alive and for always being
there for me. I am fortunate to have friends like, Rahul , Dnyaneshwar , Lalit, Sachin, Swati,
Sangeeta, Sonal, Suhasini,Amol, Pradeep, Pravir, Vidyadhar, Kavita, Sandip, Prasad , Pravin, Raje,
Amar, Abhi, Swapnil.
I am heartily thankful to my Childhood friends Rashmi Edlabadkar, Anjulee Patkar, Amol
Murkar, Rupesh Solanke.
I express my deep sincere thanks to my seniors Dr.Suradkar, Dr.Badhe, Dr. Swapnil
Deshmukh, Dr. Bhushan Deshmukh, Dr. Aghav, Dr. Bhangale, Dr. Kuldeep Hadole, Dr.Priya
Gawande, Dr. Chavan, Dr. Chandrashekhar Malapure, Dr. Sandesh Rathod, Dr. Pravin Bankar,
Dr. Pravin Wankhede, Dr. Rahul Hardas and my loved juniors Vinay, Anand, Gaju, Milind
(Rancho), Nitin, Satish, Vaibhav, Diwakar.
I express my sincere heartful thanks to Rashmi Thakare and Dr. Sunil More for their
valuable help in reference collection.
I express my special thanks to Dr. Sonal Ingle and Dr. Santosh Rahangdale, Junior research
fellow, DST project, Dept. of LPT for their help in my research work.
I also greatful to Shri. B.J. Palwe, Junior Laboratory Tecnician and Shri. Arvind Sahare, Laboratory
Attendant, Dept. of LPT, NVC Nagpur for their great co-operation during my research work.
The indisputable reality behind every step of successful movement in my life is my family. I
can't quote in words the wholehearted sense of reverence to my beloved parents Shri. Anil Shewalkar and Sau.
Anjali Shewalkar, my yonger sister Ms. Avisha Shewalkar and my love Ms. Devika Dabir whose
impalpable antiphlogistic affection and moral boosting, during every phase of my life indeed actuated me to make
this chemeral expectancy true. No words or phrases can convey my exact feelings about my parents who built my
life, with their constant encouragement, inspiration, sacrifices, entiring patience all imaginations which help me the
most during crisis reidden phase of this mammoth task.
The author beg extreme pardon and render the apologies to all those who helped me directly or
indirectly but their names have not induced through oversight in the acknowledgement; they would kindly excused
me for the same.

Place : Nagpur (Shewalkar Akshay Anil)
Date :
LIST OF CONTENTS
Sr. No. CHAPTERS PAGE NO.
I INTRODUCTION 1-3
II REVIEW OF LITERATURE 4-22
III MATERIALS AND METHODS 23-31
IV RESULTS AND DISCUSSION 31-55
V SUMMARY AND CONCLUSIONS 56-58
VI BIBLIOGRAPHY I-X
VII ANNEXURE a
VIII VITA XI-XI
IX THESIS ABSTRACT XII-XIII
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X XIV-XVII
Table Page
Particulars
No. No.
1 Composition of spice mix. 23
2 Recipe for the preparation of Chicken Nuggets. 25
3 Flow chart for the preparation of chicken nuggets. 26
4 Effect of different levels of BHA on certain quality attributes of
32
chicken nuggets (Mean ± S.E.).
5 Effect of different levels of BHA on proximate analysis of chicken
33
nuggets (Mean ± SE).
6 Effect of different levels of BHA on lipid analysis of chicken nuggets
34
(Mean ± SE).
7 Effect of different levels of BHA on sensory attributes of chicken 35
nuggets (Mean ± SE).
8 Effect of tea polyphenols on quality attributes of chicken nuggets
36
(Mean ± SE).
9 Effect of tea polyphenols on levels proximate analysis of chicken
37
nuggets (Mean ± SE).
10 Effect of tea polyphenols on lipid analysis of chicken nuggets (Mean
38
± SE).
11 Effect of tea polyphenols on sensory attributes of chicken nuggets
39
(Mean ± SE).
12 Effect of pomegranate ellagic acid on quality attributes of chicken
40
nuggets (Mean ± SE).
13 Effect of pomegranate ellagic acid on proximate analysis of chicken
41
nuggets (Mean ± SE).
14 Effect of pomegranate ellagic acid on lipid analysis of chicken
42
nuggets (Mean ± SE).
Effect of pomegranate ellagic acid on sensory attributes of chicken
15 43
nuggets (Mean ± SE).
16 Storage related changes in sensory quality of chicken nuggets upon
46-47
refrigerated storage (4 + 1oC).
17 Storage related changes in physico-chemical characteristics of
49-50
chicken nuggets during refrigerated storage (4 + 1oC).
18 Storage related changes in compositional quality of chicken nuggets
51-52
during refrigerated storage (4 + 1oC).
19 Storage related changes on lovibond tintometer units of chicken
53
nuggets during refrigerated storage (4 + 1oC).
20 Storage related changes in microbiological quality of chicken
54-55
nuggets during refrigerated storage (4 + 1oC).