EVALUATION OF EDIBLE POLYMER COATINGS ENRICHED WITH NATURAL ANTIOXIDANTS

132 Pages·2016·2.92 MB·English

EVALUATION OF EDIBLE POLYMER COATINGS ENRICHED
WITH NATURAL ANTIOXIDANTS ON QUALITY OF CHICKEN
NUGGETS

By
PRATHYUSHA KRISTAM
B.V.Sc & A.H

Thesis submitted to the
SRI VENKATESWARA VETERINARY UNIVERSITY

In partial fulfillment of the requirements
For the award of the degree of

MASTER OF VETERINARY SCIENCE
(LIVESTOCK PRODUCTS TECHNOLOGY)

DEPARTMENT OF LIVESTOCK PRODUCTS TECHNOLOGY

NTR COLLEGE OF VETERINARY SCIENCE, GANNAVARAM
SRI VENKATESWARA VETERINARY UNIVERSITY
TIRUPATI - 517502

OCTOBER, 2014

41
CERTIFICATE
PRATHYUSHA KRISTAM has satisfactorily prosecuted the course of research and
that the thesis entitled “EVALUATION OF EDIBLE POLYMER COATINGS
ENRICHED WITH NATURAL ANTIOXIDANTS ON QUALITY OF
CHICKEN NUGGETS” submitted is the result of original research work and is of
sufficiently high standard to warrant its presentation to the examination. I also certify
that the thesis or part thereof has not been previously submitted by her for a degree of
any University.

DATE
PLACE Dr. E. NAGA MALLIKA
Major guide
Assistant Professor and Head
Dept of Livestock Products Technology
NTR College of Veterinary Science
GANNAVARAM.
ANDHRA PRADESH

.
CERTIFICATE
This is to certify that the thesis entitled “EVALUATION OF
EDIBLE POLYMER COATINGS ENRICHED WITH
NATURAL ANTIOXIDANTS ON QUALITY OF CHICKEN
NUGGETS” submitted in partial fulfillment of the requirements for
the degree of ‘MASTER OF VETERINARY SCIENCE’ of Sri
Venkateswara Veterinary University, Tirupati, is a record of the
bonafide research work carried out by PRATHYUSHA KRISTAM
under our guidance and supervision. The subject of the thesis has been
approved by the Student’s Advisory Committee.
No part of the thesis has been submitted for any other degree or
diploma. The published part has been fully acknowledged. All
assistance and help received during the course of investigations have
been duly acknowledged by the author of the thesis.

(Dr. E. NAGA MALLIKA)
Chairman of the Advisory Committee

Thesis approved by the Student’s Advisory Committee
CHAIRMAN : Dr. E. NAGA MALLIKA
………………………………...
Assistant Professor and Head
Department of Livestock Products Technology
NTR College of Veterinary Science
GANNAVARAM-521102.AP

MEMBER : Dr. B. ESWARA RAO………………………………..

Associate Professor & Head
Department of Livestock Products Technology
College of Veterinary Science
PRODDATUR-516360.AP

MEMBER : Dr. T.SRINIVASA RAO………………………………..
Assistant Professor & Head
Department of Veterinary Public health and Epidemiology
NTR College of Veterinary Science
GANNAVARAM-521102.AP
TABLE OF CONTENTS

Chapter Title Page No.
I INTRODUCTION 1-4
II REVIEW OF LITERATURE 5-24
III MATERIALS AND METHODS 25-40
IV RESULTS 41-92
V DISCUSSION 93-104
VI SUMMARY 105-107
LITERATURE CITED 108-115
APPENDICES 116
LIST OF CONTENTS

Chapter Page.
Title
No. No.
I INTRODUCTION 1
II REVIEW OF LITERATURE
2.1 EDIBLE FILMS AND COATINGS 5
2.1.1 Classification of films and coatings 6
2.1.1.1 Polysacharides 6
2.1.1.2 Proteins 8
2.1.1.3 Lipids 10
2.2 SODIUM ALGINATE 11
2.3 GREEN TEA EXTRACT 13
2.4 GRAPE SEED EXTRACT 16
2.5 PHYSICAL CHARACTERISTICS OF FILMS 1 6
2.5.1 Thickness 16
2.5.2 Grammature 17
2.6 PHYSICO CHEMICAL CHARACTERISTICS 18
2.6.1 Proximate Composition 18
2.6.2 pH 18
2.6.3 2-Thiobarbituric acid value 19
2.6.4 Peroxide value 20
2.6.5 Total plate count 21
2.6.6 Water loss analysis 22
2.7 SENSORY EVALUATION 23
III MATERIALS AND METHODS
3.1 LOCATION 25
3.2 MATERIALS 25
3.2.1 Chicken meat 25
3.2.2 Spice and condiments 26
3.2.3 Chemicals and Media 26
3.3 PREPARATION OF NUGGETS 26
3.4 PREPARATION OF COATING
28
SOLUTIONS
3.5 APPLICATION OF EDIBLE COATING ON
28
CHICKEN NUGGETS
3.6 PREPATION OF FILMS 34
3.7 PHYSICAL CHARACTERISTICS OF FILMS 37
3.7.1 Thickness 37
3.7.2 Grammature 37
3.8 QUALITY OF COATED CHICKEN MEAT
37
NUGGETS
3.8.1 Physico chemical characteristics 37
3.8.1.1 Proximate Composition 37
3.8.1.2 pH 37
3.8.1.3 2-Thiobarbituric acid value 38
3.8.1.4 Peroxide value 38
3.8.1.5 Total plate count 39
3.8.1.6 Water loss analysis 39
3.8.2 Sensory evaluation 39
3.9 STATISTICAL ANALYSIS 40
IV RESULTS
4.1 PROXIMATE COMPOSITION 41
4.1.1 Percent Moisture 41
4.1.2 Percent Protein 41
4.1.3 Percent Fat 42
4.2 PHYSICAL CHARACTERISTICS OF FILMS 42
4.2.1 Thickness 42
4.2.2 Grammature 42
4.3 PHYSICO CHEMICAL CHARACTERISTICS 46
4.3.1 pH 46
4.3.2 2-Thiobarbituric acid value 50
4.3.3 Peroxide value 54
4.3.4 Total plate count 54
4.3.5 Water loss analysis 62
4.4 SENSORY EVALUATION 66
4.4.1 Colour 66
4.4.2 Flavour 70
4.4.3 Tenderness 70
4.4.4 Juiciness 73
4.4.5 Overall acceptability 76
V DISCUSSION 93
5.1 PROXIMATE COMPOSITION 94
5.1.1 Percent Moisture 94
5.1.2 Percent Protein 94
5.1.3 Percent Fat 94
5.2 PHYSICO CHEMICAL CHARACTERISTICS 95
5.2.1 pH 95
5.2.2 Water loss analysis 95
5.2.3 2-Thiobarbituric acid value 96
5.2.4 Peroxide value 97
5.2.5 Total plate count 98
5.3 SENSORY EVALUATION 99
5.3.1 Colour 99
5.3.2 Flavour 100
5.3.3 Tenderness 101
5.3.4 Juiciness 102
5.3.5 Overall acceptability 102
5.4 APPARENT CHARACTERISTICS OF
103
FILMS
105
VI SUMMARY AND CONCLUSION
108
LITERATURE CITED
APPENDICES 116
LIST OF TABLES

Table Page.
Title
No. No.
1. 28
Composition of chicken nuggets used in the study
2. Effect of sodium alginate coating with antioxidants on proximate 43
composition of chicken meat nuggets
43
3. Characteristics of alginate films with antioxidants
ph (Mean±SE) values of chicken meat nuggets as influenced by 47
4.
different coatings during refrigerated storage (4±1°C)
5. ph (Mean±SE) values of chicken meat nuggets as influenced by 48
different coatings during frozen storage (-18±1°C)
6. TBA (Mean±SE) values of chicken meat nuggets as influenced by 51
different coatings during refrigerated storage (4±1°C)
7. TBA (Mean±SE) values of chicken meat nuggets as influenced by 52
different coatings during frozen storage (-18±1°C)
8. Peroxide (Mean±SE) values of chicken nuggets as influenced by 55
different coatings during refrigerated storage (4±1°C)
9. Peroxide value (Mean±SE) values of chicken meat nuggets as 56
influenced by different coatings during frozen storage (-18±1°C)
Total plate count (Mean±SE) values of chicken nuggets as
10. 59
influenced by different coatings during refrigerated storage
(4±1°C)
11. Total plate count (Mean±SE) values of chicken meat nuggets as 60
influenced by different coatings during frozen storage (-18±1°C)
Water loss analysis (Mean±SE) values of chicken meat nuggets as
12. 63
influenced by different coatings during refrigerated storage
(4±1°C)
13. Water loss analysis (Mean±SE) values of chicken meat nuggets as 64
influenced by different coatings during frozen storage (-18±1°C)
14. Colour (Mean±SE) values of chicken meat nuggets as influenced 67
by different coatings during refrigerated storage (4±1°C)
15. Colour (Mean±SE) values of chicken meat nuggets as influenced 68
by different coatings during frozen storage (-18±1°C)
Flavour (Mean±SE) values of chicken meat nuggets as influenced
16. 71
by different coatings during refrigerated storage (4±1°C)

17. Flavour (Mean±SE) values of chicken meat nuggets as influenced 72
by different coatings during frozen storage (-18±1°C)
18. Tenderness (Mean±SE) values of chicken nuggets as influenced by 74
different coatings during refrigerated storage (4±1°C)
19. Tenderness (Mean±SE) values of chicken meat nuggets as 75
influenced by different coatings during frozen storage (-18±1°C)
20. Juiciness (Mean±SE) values of chicken nuggets as influenced by 77
different coatings during refrigerated storage (4±1°C)
21. Juiciness (Mean±SE) values of chicken meat nuggets as influenced 78
by different coatings during frozen storage (-18±1°C)
Overall aceptability (Mean±SE) values of chicken nuggets as
22. 80
influenced by different coatings during refrigerated storage
(4±1°C)
23. Overall acceptability (Mean±SE) values of chicken meat nuggets 81
as influenced by different coatings during frozen storage (-18±1°C)
24. Analysis of variance (ANOVA) of proximate composition of 45
chicken meat nuggets as influenced by different coatings
25. Analysis of variance (ANOVA) of physical characteristics of 45
different edible films
Analysis of variance (ANOVA) of physico chemical
26. 83
characteristics as influenced by different coatings during
refrigerated storage (4±1°C)
Analysis of variance (ANOVA) of physico chemical
27. 86
characteristics as influenced by different coatings during frozen
storage (-18±1°C)
LIST OF FIGURES
Figure
no. Title Page no.
1. Flow chart for preparation of chicken meat nuggets 27
ph of chicken nuggets as influenced by different coatings
2.
during refrigerated storage (4±1°C) 49
ph of chicken nuggets as influenced by different coatings
3.
during frozen storage (-18±1°C) 49
TBA values of chicken nuggets as influenced by different
4.
coatings during refrigerated storage (4±1°C) 53
TBA values of chicken nuggets as influenced by different
5.
coatings during frozen storage (-18±1°C) 53
Peroxide values of chicken nuggets as influenced by different
6.
coatings during refrigerated storage (4±1°C) 57
Peroxide value values of chicken nuggets as influenced by
7.
different coatings during frozen storage (-18±1°C) 57
Total plate count of chicken nuggets as influenced by
8.
different coatings during refrigerated storage (4±1°C) 61
Total plate count of chicken nuggets as influenced by
9.
different coatings during frozen storage (-18±1°C) 61
Water loss (in gm) of chicken nuggets as influenced by
10. different coatings during refrigerated storage (4±1°C)
65
Water loss (in gm) of chickennuggets as influenced by
11.
different coatings during frozen storage (-18±1°C) 65
Colour of chicken nuggets as influenced by different coatings
12.
during refrigerated storage (4±1°C) 69
13. Colour of chicken nuggets as influenced by different
coatings during frozen storage (-18±1°C) 69
Overall aceptability of chicken nuggets as influenced by
14.
different coatings during refrigerated storage (4±1°C) 82
Overall acceptability of chicken nuggets as influenced by
15.
different coatings during frozen storage (-18±1°C) 82
Percent moisture content of chicken nuggets as influenced by
16.
different treatments 44