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November 29, 2025Measurement FoodOpen Access

Assessment of anti-oxidative and antimicrobial activity of monkey jack pulp extract added to fresh chicken meatball at refrigerated condition

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Authors

SHSaddam HossainKhulna UniversityMKMaymuna Islam KeyaMHMd Mofazzal HossainTokyo Institute of Technology

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Implication

Evaluation of monkey jack pulp extract improves meatball quality during refrigerated storage, suggesting a natural preservation method.

Key Points

  • To assess the antioxidative and antimicrobial effects of monkey jack pulp extract in chicken meatballs during refrigeration.
  • Prepared four types of meatballs with different additives: T0, T1, T2, T3.
  • Conducted tests for pH, cooking yield, color, heme iron, DPPH, TBARS, and microbial properties during storage at 4 °C.
  • Compared the effectiveness of MJPE to BHT and sodium nitrite on meatball quality over time.
  • T3 (MJPE) showed lower pH, cooking yield, TBARS, total viable counts, and yellowness compared to controls.
  • T3 exhibited higher redness, lightness, heme iron, and DPPH scavenging activity.
  • MJPE effectively maintained meatball quality and extended shelf life through its antioxidative and antimicrobial properties.

Cite This Study

Hossain et al. (2025) studied this question.

synapsesocial.com/papers/69e7c7156316659de5d6e640https://doi.org/10.1016/j.meafoo.2025.100266
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products2019 · 68 citations
  2. 2Storage study of chicken meatballs incorporated with green cabbage ( Brassica olerecea ) at refrigeration temperature (4 ± 1°C) under aerobic packaging2015 · 39 citations