The effects of Thai herb and spice extracts on the physicochemical, microbial, and
sensory characteristics of cooked chicken nuggets during storage at 4±1°C for 21 days were
investigated. Cooked chicken nuggets were treated with chemical food preservative (CFP),
eugenol (Eu), galangal extract (Ga), sweet basil extract (Sw), and galangal and sweet basil
extract (GS). The results were compared to those obtained for nugget without any food
preservative (Con) and the addition of GS showed a lowest TBARS values and suppressed the
growth of microbial thoughout the storage period. Regarding the standard for acceptable
microbial counts of ≤ 6.0 log cfu/g sample, GS treatment could extend the shelf life up to 14
days with longer than Con sample. Moreover, GS samples revealed better color, textural and
sensory scores than the other herb and spice samples. It was demonstrated that the combination
of galangal and sweet basil extracts gave a potential as a natural preservative in processed meat
products.
Keywords
Herb and spice extracts, natural preservative, shelf life, chicken nugget
INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY
Published by : Association of Agricultural Technology in Southeast Asia (AATSEA) Contributions welcome at : http://www.ijat-aatsea.com
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