Effect of different level Aloe vera gel and mint extract incorporation in the development of chicken meat cutlets

Abstract

People are more aware about benefits as well as importance of herbal products in their routine life. The present study was predicted to develop chicken meat cutlets with the incorporation of Aloe vera gel 3%(AG1), 5%(AG2) & 7%(AG3) and Mint extract 0.6%(ME1), 0.8%(ME2)& 1%(ME3) by replacing lean meat in the basic formulation. The developed cutlets were evaluated for various parameters. The physico-chemical study of cutlets revealed that there was a higher value of emulsion stability and cooking yield for Aloe vera gel treated groups than control and Mint extract groups. A non-significant (P>0.05) difference and decline trend in rusk pick up percentage was observed for all treatments during storage. The proximate analysis of cutlets revealed that moisture content of cutlets incorporated with Aloe vera gel was higher than Mint extract treated groups. A non-significant (P>0.05) and decline trend in protein and fat were observed in mint extract than control. A significant (P