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Quality of Chicken Balls on Application of Edible Film Wraps Enriched With Natural Spice Oils

Eswara pragada Naga Mallika, D. Veena, G.Vijaya Bhaskar Reddy.


An attempt was made to evaluate the quality of chicken balls wrapped in edible films with sodium alginate (T1), sodium alginate incorporated with 1% Clove oil (T2), and sodium alginate incorporated with 1% Cinnamon oil (T3) and were analyzed at regular intervals of 5 days and 15 days under refrigeration (4±1⁰C) and frozen storage temperatures (-18±1⁰C) respectively. Films were formed and tested for their thickness and grammature which were 362mm and 0.763kg/m2 respectively. The values of pH, TBA, PV, TPC and per cent water loss of the wrapped Chicken balls increased significantly (P

Key words: Chicken Balls, Clove Oil,Cinnamon Oil,Polymer Coatings, Sodium Alginate

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