Vol. 11, Issue 9 (2022)

Author(s):
SM Shirsat and BR Kadam

Abstract:
Chicken momos were prepared by incorporating the custard apple peel extract (CAPE) @ 1% (T₁) & 2% (T₂) in momo filling and compared with the control momos (T0) prepared without CAPE. The momo samples were stored under refrigeration (4±1 °C) and analyzed on the 0^th, 5^th, 10^th and 15^th day of storage for sensory, physicochemical and microbiological parameters. Total phenolic content and DPPH radical scavenging assay of CAPE ranged between 407.55 to 1983.92 µg GAE/mg and 62.58 to 79.96% respectively. Further, the antioxidant activity of the extract was comparable with that of butylated hydroxytoluene (60.12%). momos treated with 2% CAPE had significantly (p<0.01) lower score than the T₁ and control momos for colour and appearance, flavour, meat flavour intensity and overall acceptability during the entire period of storage. Both the treatment samples were acceptable to the panellist till the 10^th day, whereas, the control was acceptable till the 5^th day of storage. The TBARS, tyrosine value, total plate count and psychrophilic count of both the treatments and control samples increased significantly (p<0.01) with the advancement of the storage periods. However, CAPE significantly (p<0.01) prevented the increase in all the values of the treated samples. The present study concluded that CAPE extended the shelf life of chicken momos stored at 4±1 °C up to 10th day compared to 5 days shelf life of the control momo samples.