Evaluation of Selected Thai Herb and Spice Extracts as Natural Preservative on the Shelf Life of Chicken Nuggets
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Abstract
The effects of Thai herb and spice extracts on the physicochemical, microbial, and sensory characteristics of cooked chicken nuggets during storage at 4±1°C for 21 days were investigated. Cooked chicken nuggets were treated with chemical food preservative (CFP), eugenol (Eu), galangal extract (Ga), sweet basil extract (Sw), and galangal and sweet basil extract (GS). The results were compared to those obtained for nugget without any food preservative (Con) and the addition of GS showed a lowest TBARS values and suppressed the growth of microbial thoughout the storage period. Regarding the standard for acceptable microbial counts of ≤ 6.0 log cfu/g sample, GS treatment could extend the shelf life up to 14 days with longer than Con sample. Moreover, GS samples revealed better color, textural and sensory scores than the other herb and spice samples. It was demonstrated that the combination of galangal and sweet basil extracts gave a potential as a natural preservative in processed meat products.
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References
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