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Assessment of Quality of Chicken Nuggets Treated with Mango Peel Extract

Pavankumar Kadakadiyavar, Rajhans Krishnarao Ambadkar, Kishor Sheshrao Rathod.

Abstract
The antioxidant potential of mango peel and pulp aqueous extract was studied on chicken nuggets. 4 treatments viz, I. (CONTROL) II. (MPeE 0.25% +emulsion) III. (MPeE 0.50% + EMULSION) IV. (MPeE 0.75%). Average total phenolic content of mango peel was 590mgGAE/g, pH and cookingyield, showed non-signifciant difference. Moisture and fat showed non-significant difference. Total phenolic content in MPeE incorporated nuggets was significantly (PMPeE (0.50%)>MPeE (0.25%)> control. Therefore, it was concluded that aqueous extracts obtained MPeE could be explored as natural antioxidants in poultry meat and meat products. Sensory scores of appearance and juiciness of the chicken nuggets was affected non- significantly (P

Key words: Mango Peel Extract, Mango Pulp Extract, Chicken Nuggets



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