Effect of Different Level of Lemon Extract on Quality and Shelf Life of Chicken Meatballs During Frozen Storage

The aim of the current study was to find out effect adding different levels lemon extract chicken meatballs. Fresh incorporated into freshly prepared meatball and compared with 0.01 % beta hydroxyl toluene (BHT) control (without antioxidant). For this purpose, samples were divided four treatment groups; viz. T0 (Control), T1 (0.01% BHT), T2 (0.5 extract) T3 (1 extract). conducted in completely randomized factorial design. analyzed for determination sensory, proximate components, physicochemical, biochemical microbiological qualities at 0, 30th 90th days preservation. Color, flavor, Juiciness, tenderness overall acceptability increased significantly (p<0.05) among groups than BHT group but decreased intervals. Dry matter (DM) content Crude protein (CP), ether (EE) Ash all treatments groups. Raw pH, cooked pH cooking loss Free fatty acid (FFA), peroxide value (POV) thiobarbituric reactive substances (TBARS) that Total viable count (TVC), total coli form (TCC) yeast mould (TYMC) group. Therefore, it can be concluded 1 formulation value-added meatballs enriched source as natural antioxidant.
 SAARC J. Agri., 18(2): 139-156 (2020)