Int.J.Curr.Microbiol.App.Sci (2018) 7(12): 3209-3218 3209 Original Research Article https://doi.org/10.20546/ijcmas.2018.712.371 Quality Characteristics of Chicken Meat Patties with Nutmeg Oil as Natural Preservative A.Kalaikannan 1 *, A. Elango 2 , V. RameshSaravanaKumar 3 and D. Santhi 4 1 Department of Food Processing Technology, College of Food and Dairy Technology, Chennai, India 2 Research Institute in Animal Sciences, Chennai, India 3 Centre for Animal Production Studies, Tamil Nadu Veterinary and Animal Sciences University, India 4 Directorate of Research, Tamil Nadu Veterinary and Animal Sciences University, India *Corresponding author ABSTRACT Introduction Spices are popular worldwide for their exclusive aroma and the medicinal qualities. Spices are part and parcel of the worldwide cuisine and used from the very ancient times. Apart from the use in food, the spices used in the traditional medicinal methods are well known for their curative properties. The scientific exploration of the spices had started many decades ago and their effects in the food systems had been vividly studied across the globe. The antibacterial and the antioxidant effects of many spices and their essential oils had well been established and their use as preservatives is now gaining significance. At present, the consumer preference is shifting towards the use of natural foods devoid of chemical ingredients and preservatives. Essential oils from the spices would be the wiser choice to be used as the natural preservatives in most of the foods, especially International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 12 (2018) Journal homepage: http://www.ijcmas.com The antioxidant and antibacterial properties of the nutmeg oil (NMO) were assessed in the present study, and its optimum inclusion level in chicken meat patties as a natural preservative was ascertained. NMO was added to the chicken patties at 0.01%, 0.05% and 0.10% levels. Chicken patties without any addition served as control. Emulsion pH, product pH, emulsion stability, product yield and water activity did not differ significantly among the treatments. DPPH scavenging activity of NMO was significantly highest in 0.10% and lowest in 0.01% treatments. There was no significant difference among the treatments, in the Minimum Inhibitory Zone formed by NMO against the general meat microflora. The sensory scores for flavour and overall acceptability of the chicken patties were significantly (P<0.05) reduced in the 0.10% level whereas the scores of 0.01% and 0.05% treatments were comparable with that of control. In conclusion, it is recommended that NMO might be used as a natural antioxidant in the chicken patties up to 0.05% level. Keywords Nutmeg oil, Chicken patties, Natural preservative, Antioxidant Accepted: 24 November 2018 Available Online: 10 December 2018 Article Info