The effects of Artocarpus lacucha fruit pulp extracts on the physicochemical characteristics, oxidative stability, and antimicrobial properties of raw chicken meatballs during refrigerated storage
Saddam Hossain, Md. Mehedi Hasan, Maymuna Islam Keya, Md. Golam Rabby, Rehenuma Tarannum, Rashida Parvin, Mahfujul Alam, Asraful Alam, Md. Numan Islam, Md. Ashrafuzzaman Zahid
Abstract
• Artocarpus lacucha fruit pulp (ALFP) extract formulated meatballs showed improved color attributes. • ALFP extract containing meatballs presented higher antioxidant activity than control. • It exhibited lower lipid oxidation, pH, and microbial growth during storage. • ALFP extract formulated meatballs displayed higher heme iron than control. • Long shelf-life ensures microbial safety of the ALFP formulated meatballs. The current study aimed to assess the physicochemical characteristics, oxidative stability, and antimicrobial characteristics of raw chicken meatballs prepared with varying amounts of Artocarpus lacucha fruit pulp (ALFP) extract while being stored at 4°C for 10 days. Based on the addition of ALFP, meatballs were divided into four groups: T0 (0%), T1 (0.1%), T2 (0.2%), and T3 (0.3%). Multiple analyses have been done, including physicochemical, biochemical, and microbiological. Over time, yellowness (b*) value increased while lightness (L*) and redness (a*) values decreased significantly ( P < 0.05). Lightness (L*), redness (a*), and chroma (c*) were all higher in T3 whereas yellowness (b*) and hue angel (h*) were lower. During the storage period, T3 samples showed the significantly ( P < 0.05) lowest pH and maintained a lower pH than the others. T3 samples had comparatively higher cooking yield ( P < 0.05), and after day 5, all samples had a significantly ( P < 0.05) lower cooking yield. Heme iron and DPPH decreased during the increasing refrigerated storage period. In every storage day, T3 showed its potential to maintain significantly ( P < 0.05) higher heme-iron and DPPH value rather than other treatment and control. In both cases, T3 had the highest ( P < 0.05) values. T3 samples showed a significant antimicrobial potential by keeping a lower Log (CFU/mL) value also the T3 showed lower amount of TBARS value rather than other treatments. During our research we found that using ALFP extract as an antioxidant and antibacterial agent provided better outcomes than the control samples. So, we could conclude that 0.3% ALFP extract could be used in chicken meat product processing to maintain its quality.