Effect of incorporation of pumpkin seed powder and chia seed powder on storage stability of fiber enriched chicken meat nuggets

In the current investigation, the outcome of including powders of pumpkin seed (PSP) and chia seeds (CSP) on the various characteristics of nuggets prepared from chicken meat during storage at a refrigeration temperature of 4 +/- 1 C-degrees was assessed. We sought to create functional chicken patties with increased nutritional properties, a longer shelf-life, and lower-oxidative rancidity. The effects of adding seed powders were evaluated using pH and TBARs measurements. The enhancement in the shelf-life of the nuggets prepared with CSP and PSP under refrigerated conditions was also confirmed by microbiological studies. Sensory tests were conducted to verify if these nuggets would be accepted by consumers. PSP at 3%, 6%, and 9% levels and CSP at 2%,4%, and 6% levels were individually added to the minced chicken meat. A significant (p < 0.05) rise in the pH values for all the treatments with the advancement in the storage period was observed. The thiobarbituric acid (TBA) value also increased in all treatments during refrigerated storage, but the treated nuggets had significantly (p < 0.05) lower TBA values towards the end of the storage period. We concluded that the control as well as the treated nuggets were moderately acceptable and microbiologically safe up to the 12th day of storage under refrigeration.