The study was envisaged to evaluate the effect of rosemary essential oil on physico chemical and organoleptic quality characteristics of chicken nuggets. No significant difference was observed in pH, emulsion stability, product yield and shear force value...
Int.J.Curr.Microbiol.App.Sci (2018) 7(8): 4686-4693 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume Number 08 (2018) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2018.708.492 Effect of Rosemary Essential Oil on the Quality Characteristics of Chicken Nuggets M Sutha1*, R Selvaraj2, V.V Kulkarni3, V Chandirasekaran4, S.C Edwin5 and S Malmarugan6 Department of Livestock Products Technology (Meat Science), Veterinary College Research Institute, Tirunelveli, Tamil Nadu, India Veterinary University Training and Research Centre, Erode, Tamil Nadu, India Veterinary College Research Institute, Namakkal, Tamil Nadu, India Instructional Livestock Farm Complex, Veterinary College Research Institute, Namakkal, Tamil Nadu, India Instructional Livestock Farm Complex, Veterinary College Research Institute, Tirunelveli, Tamil Nadu, India Veterinary University Training and Research Centre, Nagerkoil, Tamil Nadu, India *Corresponding author ABSTRACT Keywords Essential oils, Roesemary, Chicken nuggets, Physicochemical and Organoleptic quality characteristics Article Info Accepted: 26 July 2018 Available Online: 10 August 2018 The study was envisaged to evaluate the effect of rosemary essential oil on physico chemical and organoleptic quality characteristics of chicken nuggets No significant difference was observed in pH, emulsion stability, product yield and shear force value; however significant difference was observed in DPPH scavenging activity at (P