Effect of marination with Roselle (Hibiscus Sabdariffa L.) calyx extract and preservation on quality of chicken tikka

Abstract

The study evaluated roselle calyx extract (RCE) on quality and preservation of chicken tikka marinated by soaking meat in four concentrations of RCE excluding water only (P1) and 0.01% butylated hydroxyl anisole - BHA (P2); prepared by hot water extraction at 100°C for 10 min using 5 (P3), 10 (P4), 15 (P5) and 20 (P6) grams roselle-calyx/L. Product-yield (%), lightness-L*, redness-a*, yellowness-b* and organoleptic properties were assessed on freshly-prepared tikka and production cost were analysed. Water holding capacity - WHC (%), pH, total bacterial count - TBC and mould count - MC (log10 cfu/g) and lipid-oxidation (mg MDA/kg) were determined on days 0, 3, 6 and 9 of storage in refrigeration conditions (4±1°C). Product-yield ranged from 54.63±0.03 (P1) to 67.70±0.06 (P6). Treatments exhibited significant variations for L*, a*, b* while non-significant variations for production cost. Tikka of P6 for flavour (5.60±0.03), texture (7.20±0.01), tenderness (7.15±0.04), juiciness (6.60±0.10) were higher (p<0.05) than in P1-P3. On day 9, there were non-significant variations for WHC, pH, TBC and MC but lipid-oxidation of 0.45±0.01 (P6) and 0.39±0.06 (P2) though similar (p>0.05) were significantly lower than 1.31±0.02 (P1), 0.70±0.03 (P3), 0.65±0.06 (P4) and 0.56±0.01 (P5). Thus, extracts of 20 g rosellecalyx/L used for marinating chicken tikka conferred better quality and inhibited lipid oxidation during
storage.