Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives
ABSTRACTThe present research investigated the effectiveness of cumin and black cumin extracts as natural antioxidants in uncooked chicken nuggets stored at refrigeration temperature (4°C) for 12 days and compared the results with a control treatment. Seven treatments were formulated, including a con...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2024-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2024.2317744 |
| _version_ | 1797299333960302592 |
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| author | Muhammad Usman Amna Sahar Muhammad Haseeb Ahmad Muhammad Issa Khan Muhammad Faizan Afzal Hafiz Ubaid Ur Rahman Muhammad Azhar Ali Waseem Khalid Muhammad Zubair Khalid Felix Kwashie Madilo |
| author_facet | Muhammad Usman Amna Sahar Muhammad Haseeb Ahmad Muhammad Issa Khan Muhammad Faizan Afzal Hafiz Ubaid Ur Rahman Muhammad Azhar Ali Waseem Khalid Muhammad Zubair Khalid Felix Kwashie Madilo |
| author_sort | Muhammad Usman |
| collection | DOAJ |
| description | ABSTRACTThe present research investigated the effectiveness of cumin and black cumin extracts as natural antioxidants in uncooked chicken nuggets stored at refrigeration temperature (4°C) for 12 days and compared the results with a control treatment. Seven treatments were formulated, including a control group (Tc), T1 (0.5% cumin), T2 (1% cumin), T3 (1.5% cumin), T4 (0.5% black cumin), T5 (1% black cumin), and T6 (1.5% black cumin). The product was evaluated for several physicochemical parameters on days 0, 3, 6, 9, and 12 of storage. The data was analyzed using a two-way factorial design under a completely randomized (CRD) design. Results showed that both treatments and storage significantly impacted all physicochemical properties, including DPPH, TPC, pH, POV, and TBARS (p < 0.05). The values of TBARS significantly decreased with the increase in the concentration of cumin extract whereas TBARS increases during the storage period. Moreover, the interaction effect (Treatment*storage days) did not significantly affect any of the physicochemical parameters (p > 0.05). Sensory evaluation showed that T3 (1.5% cumin) was the most pleasant and preferred treatment. Conclusively, both cumin and black cumin have good antioxidant properties and can be used as natural antioxidants to increase the shelf life of food products. |
| first_indexed | 2024-03-07T22:48:09Z |
| format | Article |
| id | doaj.art-0403e4567bc24d98be1a2281306e1e29 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-03-07T22:48:09Z |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-0403e4567bc24d98be1a2281306e1e292024-02-23T11:59:42ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862024-12-0127135236610.1080/10942912.2024.2317744Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservativesMuhammad Usman0Amna Sahar1Muhammad Haseeb Ahmad2Muhammad Issa Khan3Muhammad Faizan Afzal4Hafiz Ubaid Ur Rahman5Muhammad Azhar Ali6Waseem Khalid7Muhammad Zubair Khalid8Felix Kwashie Madilo9National Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanDepartment of Food Science, Government College University Faisalabad, Faisalabad, PakistanNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanDepartment of Food Science, Government College University Faisalabad, Faisalabad, PakistanDepartment of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore, PakistanDepartment of Food Engineering, University of Agriculture, Faisalabad, PakistanUniversity Institute of Food Science and Technology, The University of Lahore, Lahore, PakistanDepartment of Food Science, Government College University Faisalabad, Faisalabad, PakistanDepartment of Food Science and Technology, Ho Technical University, Ho, GhanaABSTRACTThe present research investigated the effectiveness of cumin and black cumin extracts as natural antioxidants in uncooked chicken nuggets stored at refrigeration temperature (4°C) for 12 days and compared the results with a control treatment. Seven treatments were formulated, including a control group (Tc), T1 (0.5% cumin), T2 (1% cumin), T3 (1.5% cumin), T4 (0.5% black cumin), T5 (1% black cumin), and T6 (1.5% black cumin). The product was evaluated for several physicochemical parameters on days 0, 3, 6, 9, and 12 of storage. The data was analyzed using a two-way factorial design under a completely randomized (CRD) design. Results showed that both treatments and storage significantly impacted all physicochemical properties, including DPPH, TPC, pH, POV, and TBARS (p < 0.05). The values of TBARS significantly decreased with the increase in the concentration of cumin extract whereas TBARS increases during the storage period. Moreover, the interaction effect (Treatment*storage days) did not significantly affect any of the physicochemical parameters (p > 0.05). Sensory evaluation showed that T3 (1.5% cumin) was the most pleasant and preferred treatment. Conclusively, both cumin and black cumin have good antioxidant properties and can be used as natural antioxidants to increase the shelf life of food products.https://www.tandfonline.com/doi/10.1080/10942912.2024.2317744Cuminantioxidant potentialchicken nuggetsoxidative stabilityphysicochemical properties |
| spellingShingle | Muhammad Usman Amna Sahar Muhammad Haseeb Ahmad Muhammad Issa Khan Muhammad Faizan Afzal Hafiz Ubaid Ur Rahman Muhammad Azhar Ali Waseem Khalid Muhammad Zubair Khalid Felix Kwashie Madilo Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives International Journal of Food Properties Cumin antioxidant potential chicken nuggets oxidative stability physicochemical properties |
| title | Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives |
| title_full | Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives |
| title_fullStr | Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives |
| title_full_unstemmed | Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives |
| title_short | Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives |
| title_sort | augmenting the oxidative stability of chicken nuggets by incorporating cumin and black cumin as natural preservatives |
| topic | Cumin antioxidant potential chicken nuggets oxidative stability physicochemical properties |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2024.2317744 |
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