Effects of Incorporation of Black Rice (Oryza sativa L. indica) Extract on Nutritional, Antimicrobial, and Antioxidant properties of Duck Meat Nuggets

Abstract:

Duck Meat Nuggets were prepared by incorporating Black Rice Extract (BRE) as natural antioxidants to find the best formulation with superior antioxidant properties and shelf life. Four formulations were prepared viz. Control (0% BRE), T1 (0.5% BRE), T2 (0.9% BRE), T3 (1.3% BRE). Five batches of duck meat nuggets of each formulation were prepared and the final products were evaluated for physicochemical, antioxidant, and microbiological qualities. All parameters under the proximate composition, viz. Moisture, crude protein (CP), ether extract, and total ash (TS) content showed a non-significant (p<0.05) difference between control and BRE-treated products. The total plate count (TPC) of the control and BRE-treated products increased significantly (P<0.01) with increasing storage time up to 15 days. However, the control products had the highest TPC throughout the storage period. The total number of viable psychrophilic bacteria (TVPBC) was not detected until the 5th day of storage. After day 5, TVPBC increased significantly (P<0.01) in all control and BRE-treated products through day 15 of storage. The incorporation of black rice extracts reduced TVPBC significantly (P<0.01) in the treated samples than in the control sample. Colititre count, yeast and mold count and Staphylococcus count were negative for all formulations up to the 15th day of storage. It was noticed that higher concentrations of BRE had high total phenolic content. The addition of BRE significantly (P<0.01) increased antioxidant activity in the treated samples compared to the control. One of the challenges faced during the study was the determination of the optimal concentration of Black Rice Extract (BRE) to be incorporated into the duck meat nuggets. The researchers had to carefully select and evaluate different concentrations of BRE to find the formulation that provided the best antioxidant properties and extended shelf life for the product. Duck meat nuggets with 1.3% BRE (T3) had the highest antioxidant activity value and had an extended shelf life of up to 15 days.