ORGANOLEPTIC PROPERTIES OF MINCED BROILER CHICKEN MEAT PRESERVED WITH BLACK SEED (Nigella sativa) POWDER
Year: 2025
Type: article
Abstract: The aim of this study was to evaluate the effect of black seed (Nigella sativa) powder on organoleptic properties of meat when used as a natural preservative during refrigeration storage. Ten broiler chickens of 2.5kg each average weight were humanely slaughtered, deboned, and minced which was separated into four equal parts unto which 2%, 4% black seed powder (BSP), 0.15% butylated hydroxyltoluene (BHT) was added and negative control with no addition of any ingredient stored at 40C for 12 days. The experimental design was a 4x4 factorial (treatments and storage days) with replicates in completely randomized design (CRD). Sensory qualities were evaluated at four days intervals (0, 4, 8 and 12 days) and data collected were subjected to analysis of variance using a general linear model of SAS package and mean differences were separated using Duncan Multiple Range Test. The BSP treatments were significantly (plt;0.05) ranked lower for colour, tenderness and juiciness while the BHT was significantly (plt;0.05) ranked highest for overall acceptability. It was concluded that black seed powder had negative impacts on sensory properties of meat except aroma when applied at high doses (2% and 4%).nbsp;
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7216906014