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Journal of Meat Science and Technology | April-June, 2015 | Vol 3 | Issue 2 | Pages 28-31
© 2015 Jakraya Publications (P) Ltd
JOURNAL OF MEAT SCIENCE AND TECHNOLOGY
Journal homepage: www.jakraya.com/journal/jmst
ORIGINAL ARTICLE
Effect of Incorporation of Lungru (Diplazium esculentum) on Physico-chemical,
Microbiological and Sensory Quality of Chicken Patties
Anjali Kumari, BG Mane*, Devesh Thakur and SK Khurana
DGCN-College of Veterinary and Animal Sciences, CSK HPKV, Palampur-176062 (HP), India.
*Corresponding Author:
B.G. Mane
Email: manebandu@gmail.com
Received: 09/04/2015
Revised: 21/05/2015
Accepted: 23/05/2015
Abstract
The aim of the study was to optimize the level of incorporation of
Lungru (a naturally grown seasonal vegetable in high hills of Himalaya)
paste in chicken meat patty and evaluate their effect on proximate, physico-
chemical, microbiological and organoleptic quality. Significant difference
(p<0.05) were observed in fat, protein, ash, TBARS and juiciness of treated
and control patties. No significant differences were observed in moisture,
pH, cooking yield, total plate count (TPC) and other organoleptic
parameters. However, overall higher moisture, lower pH, higher cooking
yield, lower TPC and higher organoleptic values were observed for treated
chicken patties compared to control. Therefore, it can be concluded that
incorporation of Lungru in chicken patties successfully improved the
functional and sensory quality attributes.
Keywords
: Vegetable incorporation, Chicken patty, Lungru, Quality
attributes.
1. Introduction
The non-meat ingredients are extensively
incorporated as extenders, binders and fillers in
comminuted chicken products to improve the quality
attributes and reduce the production loss (Yadav et al.,
2013; Mendiratta et al., 2013). However, recently there
is incorporation of vegetables in comminuted meat
products as non-meat ingredients due to the recent
consumer demands for low fat and high fibre meat
products (Yue, 2001). The incorporation of vegetables
in comminuted meat products not only improves the
quality attributes such as yield, texture, fibre contents,
oxidative stability, nutritional value and sensory
attributes but also reduces the production cost besides
their inherent functional properties and health benefits
(Devatkal et al., 2004; Choi et al., 2007; Eim et al.,
2008; Viuda-Martos et al., 2010; Bhosale et al., 2011;
Mendiratta et al., 2013).
In recent studies various fruits and vegetables
were incorporated in meat products and it was reported
that overall improvement in quality and shelf life due to
their antioxidant and antimicrobial activity apart from
other functional and health benefits (Bhosale et al.,
2011; Mendiratta et al., 2013; Kumar et al., 2013).
However, to the best of our knowledge, till now Lungru
(Diplazium esculentum (Retz) Sw Athyriaceae or it
may be called as Vegetable Fern or Paco Fern, the
naturally grown seasonal vegetables available in May-
June in high hills of Himalaya has not been used in
meat products. So that keeping above point in view, the
present study was planned to evaluate the effect of
added Lungru on the quality characteristics of chicken
patties.
2. Materials and Methods
2.1 Preparation of Meat and Lungru
The fresh deboned chicken breast meat was
obtained from the local market and kept overnight in a
refrigerator (4±1°C) for conditioning. The raw Lungru
was procured from local market, analysed for its
proximate composition (Table 1) and thoroughly
washed with potable water. The clean Lungru was cut
into pieces and ground into paste form in home mixer.
The level of incorporation of Lungru was standardized
(at the level of 7.5 %) after several preliminary trials.
The chicken stored in the refrigerater for overnight was
minced through 8 mm plate and patties were prepared
by careful blending of minced meat with salt,
phosphates and other ingredients in mini-bowl chopper
(Table 2). The mixing was continued till a homogenous
viscous emulsion was formed. The chicken patty were
prepared in locally designed chicken patties mould and
cooked for 30 minutes in preheated oven at 180
o
C with
side turning after 15 minutes. The cooked ready to eat
patties were cooled, packed in polythene bags and kept
at refrigeration temperature for further study.
2.2 Proximate Analysis
The proximate analysis of ready to eats cooked
chicken patties were estimated by the following
gravimetrically method for moisture, Kjeldahl’s method
Anjali Kumari et al...Effect of Incorporation of Lungru (Diplazium esculentum) on Physico-chemical,
Microbiological and Sensory Quality of Chicken Patty
Journal of Meat Science and Technology | April-June, 2015 | Vol 3 | Issue 2 | Pages 28-31
© 2015 Jakraya Publications (P) Ltd
29
for protein and solvent extraction methods for fat
(AOAC, 1995).
2.3 Physico-Chemical Analysis
2.3.1 Determination of pH
The pH of ready to eat cooked chicken patties
was determined by the method of Strange et al. (1977).
Ten gram of sample was homogenized with 50 mL of
distilled water. The pH of suspension was recorded by
dipping combined glass electrode of digital pH meter in
the suspension.
Table 1: Proximate composition of Lungru stem
Parameter Mean±S.E.
Moisture 92.33±1.09
Fat 3.08±0.50
Protein 2.33±0.48
Fibre 1.49±0.47
Ash 4.02±0.48
(mean ± SE, n=6)
Table 2: Standardized formulation used for preparation
of emulsion based chicken patty
Ingredients (%) Percent w/w
Meat 70
Oils 10
Ice Flakes 10
Condiments 3.5
Maida 3.0
Spice Mix 1.7
Salt 1.5
Sodium diphosphate 0.3
Sodium Nitrite 120 ppm
2.3.2 Cooking Yield
The weights of chicken patties were recorded
before and after cooking and percent cooking yield
were calculated as follows:
Cooking yield (%) = (Weight of chicken patties after
cooking/Weight of chicken patties
before cooking) X 100
2.3.3 TBARS Values
The distillation method of Tarladgis et al.
(1960) was followed to estimate thiobarbituric acid
reducing substance (TBARS) value as outlined by Garg
and Mendiratta (2006). For estimating TBARS value,
obtained Optic Density was multiplied by the factor of
7.8 and TBARS value was expressed as mg
malonaldehyde / kg of sample as suggested by
Koniecko (1979).
2.4 Microbiological (Total Plate Count, TPC)
Estimation
The total plate counts of ready to eat cooked
chicken Patties were determined by following the
standard methods of APHA (1984). For that 10 g
samples of chicken patties were ground in a sterile
pestle and mortar with 90 mL sterile 0.1% peptone
water. Appropriate serial dilutions of samples were
prepared in 0.1 % peptone water and plates were
inoculated in duplicate on the growth media using the
pour plate method. After 24 h of incubation at 35 ±
2°C, the plate showing 30-300 colonies were counted
and results were expressed as log 10 cfu / g of samples.
3.5 Sensory Evaluation
Experienced sensory panel consisting of faculty
of Animal and Veterinary scientists / post graduate
students of the institute evaluated the chicken pattyies
for appearance (colour), flavour, juiciness, texture and
overall palatability using 8 point descriptive scale
(Keeton, 1983), where 8 denoted excellent; 1 denoted
extremely poor.
3.6 Statistical Analysis
The each experiment was replicated at least
three times and the data generated was analyzed using
standard statistical procedures (Snedecor and Cochran,
1994). Student’s Paired T-Test was used to determine
significant differences (P<0.05) among means for the
different treatments.
3. Results and Discussion
In the present study, the level of incorporation of
Lungru, the locally available naturally grown seasonal
vegetable and its effects on quality attributes of chicken
patties were evaluated. No literature is available on
incorporation of Lungru in meat products. Even very
scanty literature is available about this stem vegetable.
The details of the effects of incorporation of Lungru in
chicken patties were presented in Table 3.
The incorporation of Lungru had no significant
difference in moisture content of control and Lungru
added chicken patties. However, significantly low fat
content was observed in Lungru treated chicken patties.
Similarly, significant high differences were observed in
protein and ash content of chicken patties. The low
level of protein content was found in Lungru treated
chicken patties compared to control patties. However,
very high level of ash content was found in Lungru
treated chicken patties. The incorporation of Lungru
might results in lowering of fat content in chicken
patties. The low fat chicken products, results from the
present study, may be able to meet out the present
demand of the health conscious consumers (Bhosale et
al., 2011). Further, incorporation of Lungru is also one
of the reasons of low protein content and high ash
content in chicken patties which altered the
compositions. In the earlier studies, various researchers
reported similar results (Devetkal et al., 2004;
Anjali Kumari et al...Effect of Incorporation of Lungru (Diplazium esculentum) on Physico-chemical,
Microbiological and Sensory Quality of Chicken Patty
Journal of Meat Science and Technology | April-June, 2015 | Vol 3 | Issue 2 | Pages 28-31
© 2015 Jakraya Publications (P) Ltd
30
Table 3: Physico-chemical, microbiological and sensory quality of chicken meat patty incorporated with Lungru
shoots paste
Parameter T
C
T
1
a. Proximate Analysis
Moisture
1
66.33±0.57 66.41±0.62
Fat
1
12.85±0.75
a
12.57±0.82
b
Protein
1
16.41±0.49
a
15.93±0.71
b
Ash
1
2.60±0.32
a
2.68±0.29
b
b. Physico-Chemical Analysis
pH 6.28±0.23 6.24±20
Cooking Yield
1
96.38±080 96.61±0.77
TBARS
2
0.30±0.11
a
0.28±0.13
b
c. Microbiological Analysis
Total Plate Count
3
2.20±0.51 2.08±0.47
d. Sensory Analysis
Appearance 7.13±0.51 7.08±0.55
Flavour 6.88±0.51 6.88±0.51
Juiciness 6.83±0.45
a
7.25±0.47
b
Tenderness 6.8±0.43 6.88±0.51
Overall Acceptability 6.96±0.32 7.04±0.43
1
In percent;
2
mg malonaldehyde/kg;
3
log10 cfu/g;
Values (mean ± SE, n=6)
followed by different letters within raw-wise differ significantly (p<0.05).
Mendiratta et al., 2013; Bhosale et al., 2011; Para,
2014; Kumar et al., 2013) that with increasing level of
vegetables and fruits results in significant improvement
in quality of meat products.
No significant difference was found in pH,
cooking yield but highly significant difference was
observed in TBARS value. The low TBARS value in
Lungru treated chicken patties indicates anti-oxidative
properties and high keeping quality. Similar results
were reported in earlier works that incorporations of
fruits and vegetables results in lowering of TBARS
value due to phenolic and carotenoid compounds
(Bhosale et al., 2011; Kumar et al., 2013). Even the
difference was not significant, but high cooking yield
was observed in Lungru treated chicken patties.
Further, low pH of Lungru treated chicken patties also
indicates the longer shelf life.
No significant difference was found in total
plate count, but comparatively very low value was
observed in Lungru treated chicken patties. This might
be due to low pH value of treated chicken patties. This
low value indicates longer shelf life of treated products.
No significant differences were found in
appearance, flavour, tenderness and overall
acceptability, but values were comparatively high in
Lungru treated chicken patties. However, high
significant difference was observed in juiciness of
Lungru treated chicken patties. This might be results
due to higher water binding capacity of Lungru. Even
overall acceptability value is on higher side in Lungru
treated chicken patties. In most of the study, overall
improvement of the quality of meat products due to
incorporation vegetables and fruits were reported
(Bhosale et al., 2011; Mendiratta et al., 2013; Para,
2014)
4. Conclusion
There was overall improvement in quality
attributes of chicken patties incorporated with Lungru.
This indicates that incorporation of Lungru not only
improves the physico-chemical, proximate and
microbial quality but it is also acceptable
organoleptically. This work opens the possibility of
further research and high end use of Lungru in various
meat products.
Acknowledgement
We are highly thankful to the Dean,
DGCNCOVAS, CSKHPKV, Palampur for necessary
support and laboratory facilities for this work.
Anjali Kumari et al...Effect of Incorporation of Lungru (Diplazium esculentum) on Physico-chemical,
Microbiological and Sensory Quality of Chicken Patty
Journal of Meat Science and Technology | April-June, 2015 | Vol 3 | Issue 2 | Pages 28-31
© 2015 Jakraya Publications (P) Ltd
31
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