Effect of different herbs on chicken meat curry as salt substitute

Abstract

The main objectives of the present study were to standardize the procedure for preparation of low-salt chicken meat curry and to optimize the levels of different flavor enhancers as salt substitutes. A total of six herbal spices were selected: rosemary (R), thyme (T), garlic (G), parsley (P), oregano (O), and ajwain (A). Sensory analysis was statistically evaluated, with sensory scores ranging from 8.23 to 9.47. These high scores indicate good to excellent sensory acceptance, potentially due to the flavonoids in the herbs acting as effective salt replacers (Lee, 2011). Among all treatments, oregano and ajwain showed superior results. In addition to sensory evaluations, the pH and microbial counts of the formulations were monitored to ensure product quality and safety.