Effect of clove oil on some quality characteristics and sensory attributes of papaya pulp enriched enrobed chicken nuggets at refrigerated storage

The addition of clove oil in the broiler meat emulsion showed a significant (p<0.05) effect on some physico-chemical properties viz. pH, TBARS (thiobarbituric acid reacting substances value), FFA (free fatty acid) value and sensory attributes of chicken nuggets. The products were stored under refrigeration temperature (4±1°C), aerobically packaged in low density polyethylene pouches (LDPE) and were analyzed for some physico-chemical and sensory parameters at 0, 7, 14, 21 days. The pH value followed a gradual decreasing trend with the advancement of storage period. As the days of storage progressed TBARS and FFA values followed a significant (p<0.05) linear increasing trend. Sensory scores reduced gradually with increase in the storage days. The sensory ratings remained between fair to very good upto 14 days during the storage period. On the basis of the various sensory scores and physico-chemical parameters the product was declared spoiled on 21^st day of storage period. Higher acceptability was obtained for clove oil treated which can be conveniently packed in LDPE pouches for a period of 14 days under refrigerated (4±1°C) condition.