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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