Formulation of value added chicken meatballs by addition of Centella leaf (Centella asiatica) extracts

Abstract

The study was conducted to find out the effect of different levels of Centella (Thankuni) leaf (Centella asiatica) extracts on chicken meatballs. Chicken meatballs sample were divided into four different treatments viz. 0, 1, 2 and 3% Centella leaf extracts group as T0 , T1 , T2 and T3, respectively. Days of intervals were 0, 15, 30 and 45 days. A 4×4 factorial experiment in completely randomized design having three replications per treatment was used for data analyses. Samples were preserved at -20˚C for 45 days. Sensory, proximate, physicochemical, biochemical and microbiological analyses were determined. Color, flavor, tenderness, Juiciness and overall acceptability were increased at different treatment levels significantly (p<0.001). DM content decreased (51.19 to 47.78%) significantly (p<0.001) at different treatment levels. On the contrary, DM content increased (47.39 to 51.53%) significantly (p<0.001) with the days of intervals. The EE decreased (10.75 to 9.09%) significantly (p<0.001) at different treatment level. The CP (19.05 to 20.46%) and Ash content (2.07 to 2.18%) at different treatment levels increased significantly (p<0.05). Ultimate pH (6.03 to 6.12) was increased at different treatment levels significantly (p<0.001). The cooking loss (26.30 to 23.62%) was decreased significantly (p<0.001) with the advancement of days of intervals. The FFA (0.36 to 0.28%), POV (3.33 to 2.76) and TBARS values (0.29 to 0.23) were decreased significantly (p<0.001) at different treatment levels. The TVC (5.05 to 4.39), TCC (1.10 to 1.01), and TYMC (1.34 to 1.10) decreased significantly (p<0.05) at different treatment levels. On the basis of sensory attributes, proximate, physicochemical traits, biochemical and microbial analysis showed that 3% Centella leaf extracts can be recommended for formulation of value added chicken meatballs.