Evaluation of the Taraxacum officinale (Dandelion) powder as an anti-oxidant source to enhance the storage stability of chicken meat loaves

Taraxacum officinale (dandelion) powder (DLP) {1%} was optimized among 1, 2 and 3% DLP levels for the development of functional chicken meat loaves based on the various physico-chemical, microbiological and sensory properties done in the preliminary trials. In this study, the T0 (control) and T1 (1% DLP) was incorporated in the chicken meat loaves packaged in LDPE pouches and stored at 4±1°C for 28 days. The samples were evaluated at regular interval of 7 days for various physico-chemical, antioxidant, microbiological and sensory quality parameters during the storage period. The pH and TBARS showed significant increase while as moisture and DPPH-RSA (%) values followed significant decrease with advancement of storage. The DLP improved the functional value of the product as depicted by enhanced DPPH-RSA (%) and lowered TBARS values when compared with control. The total plate count (log cfu/g) exhibited significant increase from the beginning, coliform count (log cfu/g) exhibited significant increase after 14 days, yeast and mould (log cfu/g) exhibited significant increase after 21 days of the storage period. The values for all microbiological parameters were within the acceptable limits throughout the storage period, although the sensory scores decreased with storage period for all attributes but remained acceptable up to 21 days. The increase in various microbiological parameters and the decrease in sensory attributes was slower (desirable) in case of functional chicken loaves incorporated with DLP. Thus, it can be concluded DLP can be efficiently incorporated in chicken meat for the development of functional chicken meat loaves without having any adverse effects during the refrigerated storage under aerobic conditions.