Microbiological evaluation of chicken nuggets enriched with flaxseed flour and betel leaf extract during refrigerated storage

This study was undertaken to explore the antimicrobial potential of betel leaf extract (BLE) in flaxseed enriched chicken meat nuggets. The microbiological parameters involving total plate count (TPC), yeast & mould count and coliform count were assessed in developed chicken meat nuggets during refrigerated storage (4/ ±/ 1°C) for 16 days. Four formulations were developed: a control (T1), nuggets with flaxseed flour @ 10 % (T2), flaxseed flour @ 10 % + BLE @ 250 ppm (T3), and flaxseed flour @ 10 %+ Butylated hydroxytoluene-BHT @ 80 ppm (T4). Total plate count, yeast & mould count (Y&M) and coliform count were observed at four-day intervals. The TPC increased significantly (P ≤ 0.05) across all treatments during storage. On day 0, all treatments had comparable microbial loads (~2.55–2.60 log CFU/g). By day 16, the control (T1) and flaxseed-only treatment (T2) exhibited higher TPC values (4.13 and 4.19 log CFU/g, respectively), whereas T3 and T4 demonstrated significantly (P ≤ 0.05) lower counts (3.83 and 3.93 log CFU/g), indicating improved microbial stability due to BLE and BHT and as well. Yeast and mould growth was not detected up to day 8 in any treatment. However, by day 16, T1 had the highest Y&M count (2.19 log CFU/g), while T3 maintained the significantly (P ≤ 0.05) lowest (1.64 log CFU/g), reinforcing the antimicrobial potential of BLE. Coliforms were not detected in any sample throughout the study period, likely due to the high-temperature of cooking process. Overall, the incorporation of BLE, particularly in combination with flaxseed flour, significantly enhanced the microbial stability of chicken nuggets during chilled storage. These findings support the use of natural products like BLE as effective alternatives to synthetic preservatives, offering promising implications for cleaner-label meat product development.