Shelf life evaluation of raw chicken meat emulsion incorporated with clove powder, ginger and garlic paste as natural preservatives at refrigerated storage (4±1°C)

The present study was conducted to study the shelf life evaluation of raw chicken meat emulsion incorporated with clove powder, ginger and garlic paste at refrigerated storage (4±1°C). Four different batches of chicken meat emulsion i.e. C = Control (without natural preservatives), T1 = 0.2% clove powder, T2 = 3% ginger paste and T3 = 2% garlic paste, were analyzed during refrigerated storage (4±1°C) of 9 days under aerobic packaging. Throughout the storage, free fatty acids and peroxide value was significantly higher (P 0.05) in control than T1, T2 and T3 batches. Among the treated batches, garlic paste batch (T3) showed significantly (P 0.05) lower free fatty acid values during the storage period. Thiobarbituric acid value (TBA) did not vary significantly among the treated batches but clove powder (T1) maintained lowest TBA value till the end of storage. 1, 1-diphenyl-2-picrylhydrazyl (DPPH % inhibition) radical scavenging activity and 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid (ABTS % inhibition) radical scavenging activity was significantly higher (P 0.05) in T1 batch as compared to control, T2 and T3 batches throughout the storage interval. L* value did not vary significantly among different batches, while a* value was found to be significantly higher (P 0.05) in T1 batch. Percentage metmyoglobin was significantly lower for T1 batch than control, T2 and T3 batches during storage. Colour and odour scores of T1 batch were significantly higher (P 0.05) than control, T2 and T3 batches. Standard plate count was significantly higher (P 0.05) in control than T1, T2 and T3 batches. Throughout the storage period, comparatively lower values of both standard plate count and coliform counts were detected in T1 batch than control, T2 and T3 batches. From this comparative study of natural preservatives, it was concluded that 0.2% clove powder could be utilized effectively as antioxidant and antimicrobial in raw chicken meat emulsion.