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Asian Journal of Dairy and Food Research, volume 41 issue 4 (december 2022) : 490-494

​Effect of Bael (Aegle marmelos L.) Pulp Residue on Quality and Storability of Chicken Meatballs from Spent Layers

Dhananjoy Dhara, Subhasish Biswas, Olipriya Biswas
1Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, Belgachia-700 037, West Bengal, India.
Cite article:- Dhara Dhananjoy, Biswas Subhasish, Biswas Olipriya (2022). ​Effect of Bael (Aegle marmelos L.) Pulp Residue on Quality and Storability of Chicken Meatballs from Spent Layers. Asian Journal of Dairy and Food Research. 41(4): 490-494. doi: 10.18805/ajdfr.DR-1837.

ABSTRACT

Background: Bael contains rich health promoting bioactive compounds such as flavonoids, polyphenols, carotenes, vitamins and organic acid. It has recently gained attention as an alternative to chemical additives. Despite having high nutritional value, the commercial industry does not emphasize it to make value added products and it is still being used only by the unorganized sector. 
Methods: Bael pulp residue (BPR) powder was incorporated into chicken meatballs from spent layers at the levels of 1% 1.5% and 2% and stored under refrigerated temperature at 4±1oC for 15 days to see the effect of different parameters such as physico-chemical parameters, antimicrobial properties and sensory attributes. 
Result: Results of this study showed that moisture, crude protein and crude fat percentage decreased, whereas crude fibre increased gradually (p<0.05) with the increase concentration of BPR powder in meatballs. Hardness and chewiness decreased significantly (p<0.05), whereas gumminess increased significantly (p<0.05) with the increase level of BPR powder in meatballs. TBA value decreased significantly (p<0.05), whereas DPPH radical scavenging activity increased significantly (p<0.05) with the increase concentration of BPR powder. Total plate count and yeast and mould count also decreased significantly (p<0.05) compare to control. Sensory parameters such as appearance, flavour and overall increased significantly (p<0.05) by inclusion of BPR powder in meatballs. It has also been observed that proximate, texture profile, sensory parameters of treated products were higher the value than control, whereas microbiological parameters and TBA value were lower the value than control with the increase of storage period from 0 to 15 days at 4±1oC.

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