Effects of Mango (Mangifera indica L.) and Guava (Psidium guajava L.) Extract on Frozen Chicken Meat Balls’ Storage Quality

Authors

  • A. Norhidayah Department of Food Service Management, Faculty of Hotel Management and Tourism, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
  • A.S. Babji School of Chemical Sciences and Food Technology, Department of Food Science, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
  • M.S. Shazali Department of Food Service Management, Faculty of Hotel Management and Tourism, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
  • M.N. Norazmir Department of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Teknologi MARA, 42300 Puncak Alam, Selangor, Malaysia
  • H. Norazlanshah Department of Nutrition Sciences, Kuliyyah of Allied Health Sciences, International Islamic University Malaysia, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia

DOI:

https://doi.org/10.3923/pjn.2011.879.883

Keywords:

Chicken meat balls, food quality, Mangifera indica, Psidium guajava, storage quality

Abstract

A study was carried out to determine the effect of mango and guava extract on frozen Chicken Meat Balls (CMB) storage quality. CMB were added with four different formulations; mango extract (400 ppm); guava extract (800 ppm); synthetic antioxidant (BHA) (200 ppm) and a control group. Antioxidant activities, Total Phenolic Compound (TPC), Ferum (III) Reducing Power (FRAP) and Ferric Thiocyanate (FTC) were also analyzed. Determination of Thiobarbituric Acid (TBA) test and Peroxide Value (PV) were done on CBM samples which had been stored in -18oC for 0, 1, 2 and 3 months and sensory evaluation for 0 and 2 months. TPC showed that mango had higher value at 548.77 μg/100 g fresh weight compared to guava at 222.09 μg/100 g fresh weight. FRAP value significantly (p<0.05) indicated that mango extract able to reduce ferric ions more effectively compared to guava extract. FTC test significantly (p<0.05) showed that both mango and guava extracts efficient slowed down the oxidation process compared to control group after seven days of incubation. PV control group was significantly high (p<0.05); 3.38 meq/kg as compared to other formulation groups. TBA analysis showed that mango and guava extract able to inhibit the oxidation process which similar to BHA. In conclusion, additional mango and guava extract did not affect on frozen CBM storage quality and consumers’ acceptance.

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Published

15.08.2011

Issue

Vol. 10 No. 9 (2011)

Section

Research Article

License

Copyright (c) 2011 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Norhidayah, A., Babji, A., Shazali, M., Norazmir, M., & Norazlanshah, H. (2011). Effects of Mango (Mangifera indica L.) and Guava (Psidium guajava L.) Extract on Frozen Chicken Meat Balls&#146; Storage Quality. Pakistan Journal of Nutrition, 10(9), 879–883. https://doi.org/10.3923/pjn.2011.879.883