Essential oils as a natural preservative for extension of storage stability of chicken meat nuggets

Purpose Essential oils of spices are rich source of bioactive compounds with preservative potential. The purpose of this study was to explore two common spices cumin and aniseed essential oil and contemplate their comparative efficacy in improving storage stability of meat nuggets. Design/methodology/approach Samples were evaluated for various qualities like proximate composition, pH, Titratable acidity, total phenolic, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS), peroxide values (PV), Thio-barbituric acid reactive substances (TBARs), free fatty acid (FFA), microbial quality (standard plate counts, psychrophilic counts, yeast and moulds) and sensory attributes during refrigerated storage. Findings Results evidently exhibited that cumin (T1) and aniseed (T2) essential oil added meat nuggets were successfully stored for 25 days under aerobic packaging condition with acceptable physico-chemical, improved antioxidant potential (approximately 2 times higher DPPH and ABTS in T1 and T2 than control), lower lipid oxidation (36 % PV, 33 % TBARS in T1 and 32 % PV lower in T2 than control), microbiological characteristics (one log cycle lower SPC in T2 than control) and sensory quality within acceptable range than control. It can be concluded that incorporation of cumin essential oil at 0.75% into the chicken meat nuggets can be a promising approach to increase the shelf-life of meat nuggets during refrigerated storage. Practical implications Cumin and aniseed are common spices; their essential oil can potentially be used to replace synthetic preservative in meat nuggets. Social implications Employing natural sources for preservation of meat products would address the consumer needs of wholesome, nutritious and green label foods free from synthetic preservatives. Originality/value Comparative evaluation revealed that incorporation of cumin essential oil in nuggets increased the total phenolic content, radical scavenging activity – ABTS and DPPH whereas those in aniseed essential oil added nuggets were 5 times, 3 times and two times, respectively higher than control.