Augmenting the Oxidative Stability of Chicken Nuggets by incorporating cumin and Black cumin as natural preservatives

The present research investigated the effectiveness of cumin and black cumin extracts as natural antioxidants in uncooked chicken nuggets stored at refrigeration temperature (4°C) for 12 days and compared the results with a control treatment. Seven treatments were formulated, including a control gro...

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Bibliographic Details
Published in:International journal of food properties 2024-12, Vol.27 (1), p.352-366
Main Authors: Usman, Muhammad, Sahar, Amna, Ahmad, Muhammad Haseeb, Khan, Muhammad Issa, Afzal, Muhammad Faizan, Rahman, Hafiz Ubaid Ur, Azhar Ali, Muhammad, Khalid, Waseem, Zubair Khalid, Muhammad, Madilo, Felix Kwashie
Format: Article
Language:English
Subjects:
antioxidant potential
Antioxidants
chicken nuggets
Cumin
Cuminum
Nigella sativa
oxidative stability
Physicochemical properties
Preservatives
Refrigeration
Sensory evaluation
Shelf life
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Summary:The present research investigated the effectiveness of cumin and black cumin extracts as natural antioxidants in uncooked chicken nuggets stored at refrigeration temperature (4°C) for 12 days and compared the results with a control treatment. Seven treatments were formulated, including a control group (Tc), T1 (0.5% cumin), T2 (1% cumin), T3 (1.5% cumin), T4 (0.5% black cumin), T5 (1% black cumin), and T6 (1.5% black cumin). The product was evaluated for several physicochemical parameters on days 0, 3, 6, 9, and 12 of storage. The data was analyzed using a two-way factorial design under a completely randomized (CRD) design. Results showed that both treatments and storage significantly impacted all physicochemical properties, including DPPH, TPC, pH, POV, and TBARS (p  0.05). Sensory evaluation showed that T3 (1.5% cumin) was the most pleasant and preferred treatment. Conclusively, both cumin and black cumin have good antioxidant properties and can be used as natural antioxidants to increase the shelf life of food products.
ISSN:1094-2912
1532-2386
DOI:10.1080/10942912.2024.2317744