Abstract

An investigation was undertaken to explore the possibilities of utilization of clove powder as phyto-preservative in chicken nuggets prepared from spent hen meat and then storage study was conducted at 4±1°C, to assess the effect of test ingredient (clove powder) on sensory and microbiological qualities of optimized product in comparison with its control counterpart. Addition of clove powder in standard formulation caused a slight change in emulsion stability, cooking yield, water activity and composition of chicken nuggets. The findings showed antimicrobial effect of clove powder as microbial load in optimized preparation was found to be significantly (P≤0.05) lower throughout the storage period when compared with control preparation. Sensory scores of optimized and control preparation were found to be acceptable even after 15 days of storage.

Key words: Clove, phyto-preservative, chicken nugget, storage stability.