Sensory Profile of Functionally Enriched Chicken Nuggets Containing Flaxseed‑derived Omega‑3 Fatty Acids and Betel Leaf (Piper betel) Extract as an Antioxidant

Abstract

The present investigation was conducted during the month of June to December of the year 2024 at the department of Livestock Products Technology, College of Veterinary Science and AH, Jabalpur to develop designer chicken meat nuggets by incorporating flaxseed flour, a rich source of omega-3 fatty acids, and betel leaf extract (BLE), a natural antioxidant, with the aim of enhancing nutritional quality and sensory acceptability while reducing dependence on synthetic preservatives. Four treatments were formulated: T₁ (control, without flaxseed flour), T₂ (10% flaxseed flour), T₃ (10% flaxseed flour+250 ppm BLE), and T₄ (10% flaxseed flour+80 ppm BHT). Nuggets were prepared following standardized protocols and evaluated for sensory attributes including colour and appearance, flavour, juiciness, texture, chewiness, gumminess, mouthcoating, and overall acceptability using an 8-point descriptive scale. The products were assessed over 16 days of refrigerated storage (4±1°C), and data were statistically analyzed at a 5% significance level (p≤0.05). Results revealed a gradual decline in all sensory attributes across treatments during storage, primarily due to oxidative changes and moisture loss. Control samples (T₁) consistently exhibited the lowest scores, particularly in flavour, juiciness, and texture. Nuggets with flaxseed flour alone (T₂) showed improved nutritional enrichment but a faster decline in flavour stability. Incorporation of BLE (T₃) and BHT (T₄) significantly (p≤0.05) improved flavour retention, juiciness, and overall acceptability compared to T₁ and T₂. Among treatments, T₃ maintained the highest sensory scores throughout storage, demonstrating the synergistic effect of flaxseed flour and BLE in enhancing product quality and consumer appeal.