Storage stability of chicken meat patties, balls and nuggets incorporated with eugenol and chitosan at refrigeration temperature (4±1°C) under aerobic packaging condition

The aim of this study was to investigate effect of chitosan and eugenol on the shelf-life extension of chicken meat patties, balls and nuggets stored at 4±1°C. A total six samples were prepared viz. (i) control patties (T₁), (ii) treated patties (T₂), (iii) control balls (T₃), (iv) treated balls (T₄), (v) control nuggets (T₅), and (vi) treated nuggets (T₆). Control sample contained standard formulation while treated samples contained additional ingredients i. e. 15% giblets and 0.05% eugenol + 1% chitosan. The samples were evaluated for changes in free fatty acids (FFA) contents, peroxide value (PV), 2-thiobarbituric acid reacting substances (TBARS), water activity (a_w), pH, Lovibond tintometer colour (L, a, b), texture profiles, sensory attributes and microbial quality. Results indicated that treatment groups had slightly higher FFA contents, PV and TBARS values than the controls. Water activity (a_w) however, did not vary among the control and treated samples. However, pH value was higher in treated samples. The samples treated with eugenol and chitosan protected from increase in lightness (L-value) and decrease in redness (a) and yellowness (b) values during storage. In regards to texture profiles, control samples were harder than treated samples. Eugenol and chitosan treatment also showed positive impact on microbiological quality and sensory attributes. In conclusion, eugenol and chitosan have greater potential to be used as natural preservative to increase shelf-life of ready-to-eat chicken patties, balls and nuggets.