Microbiological, Sensory, and Economic Evaluation of Chicken Meatballs Incorporated with Tulsi and Giloy Extracts
DOI:
https://doi.org/10.48165/jms.2026.21.02.05Keywords:
Chicken meatballs, Tulsi extract, Giloy extract, microbiological quality, sensory evaluation, shelf-life, economic analysisAbstract
This study investigated the effects of incorporating Tulsi (Ocimum sanctum) and Giloy (Tinospora cordifolia) extracts on the microbiological quality, sensory attributes, shelf-life, and production cost of chicken meatballs. Extracts were added at levels of 0.25%, 0.50%, and 0.75%, and the samples were stored at 4 ± 1°C for 15 days. Total plate counts increased significantly (P < 0.05) during storage; however, the treated samples consistently exhibited lower microbial loads than the control. Yeast and mould growth was observed only on day 15, and it remained within acceptable limits. No coliforms were detected in any of the samples throughout the storage period. Sensory scores declined gradually over time; however, the treated samples remained organoleptically acceptable for up to 15 days. Economic analysis revealed a progressive increase in production cost with higher extract concentrations, in the following order: Control < T₁ < G₁ < T₂ < G₂ < T₃ < G₃. In conclusion, the incorporation of Tulsi and Giloy extracts, particularly at the 0.75% level, improved microbial safety, extended shelf-life, and maintained sensory quality, with only a modest increase in production cost.
Downloads
References
Alo, M. N., Anyim, C., Igwe, J. C., Elom, M., & Uchenna, D. S. (2012). Antibacterial activity of water, ethanol and methanol extracts of Ocimum gratissimum, Vernonia amygdalina and Aframomum melegueta. Advances in Applied Science Research, 3(2), 844–848.
APHA. (1984). Compendium of methods for the microbiological examination of foods (2nd ed., M. L. Speck, Ed.). American Public Health Association.
Bharathi Priya, L., Balasubramanian, B., Shanmugaraj, B., Subbiah, S., Hu, R. M., Huang, C. Y., & Baskaran, R. (2022). Therapeutic potential of the medicinal plant Tinospora cordifolia: A minireview. Phyton–International Journal of Experimental Botany, 91(6), 1255–1268.
Bhat, Z. F., Kumar, S., & Kumar, L. (2015). Effect of Ocimum sanctum (Tulsi) on the oxidative stability and storage quality of chicken sausages. Nutrition & Food Science, 45(4), 510–523.
Chaudhary, A., Sharma, S., Mittal, A., Gupta, S., & Dua, A. (2020). Phytochemical and antioxidant profiling of Ocimum sanctum. Journal of Food Science and Technology, 57, 3852–3863.
Das, A., Nath, D. R., Kumari, S., & Saha, R. (2013). Effect of fermented bamboo shoot on the quality and shelf life of nuggets prepared from desi spent hen. Veterinary World, 6(7), 419–423.
Devatkal, S. K., Thorat, P. R., Manjunatha, M., & Anurag, R. K. (2012). Comparative antioxidant effect of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties. Journal of Food Science and Technology, 49(6), 781–785.
Food and Agriculture Organization of the United Nations. (2021). World food and agriculture: Statistical yearbook 2021. FAO.
Habib, H., Siddiqi, R. A., Dar, A. H., Dar, M. A., Gul, K., Rashid, N., & Siddiqi, U. S. (2018). Quality characteristics of carabeef nuggets as affected by pomegranate rind powder. Journal of Food Measurement and Characterization, 12(3), 2164–2173.
ICAR Directorate of Poultry Research. (2022). Annual report 2022. ICAR Directorate of Poultry Research.
Jamwal, A., Kumar, S., Bhat, Z. F., Kumar, A., & Kaur, S. (2015). The quality and storage stability of chicken patties prepared with different additives. Nutrition & Food Science, 45(5), 728–739.
Jay, J. M. (1996). Modern food microbiology (4th ed.). CBS Publishers and Distributors.
Jeremiah, L. E., & Gibson, L. L. (2001). The influence of storage temperature and storage time on colour stability, retail properties and case life of retail ready beef. Food Research International, 34(9), 815–826.
Kalem, I. K., Bhat, Z. F., Kumar, S., & Jayawardena, R. M. (2018). Preservative potential of Tinospora cordifolia, a novel natural ingredient for improved lipid oxidative stability and storage quality of chevon sausages. Nutrition & Food Science, 48(4), 605–620.
Kumar, A., Rahal, A., Chakraborty, S., Tiwari, R., Latheef, S. K., & Dhama, K. (2013). Ocimum sanctum (Tulsi): A miracle herb and boon to medical science—A review. International Journal of Agronomy and Plant Production, 4(7), 1580–1589.
Kumar, M. (2001). Efficacy of different fat replacers on the processing quality and storage stability of low fat pork patties (Doctoral dissertation). Indian Veterinary Research Institute.
Malav, O. P., Sharma, B. D., Kumar, R. R., Talukder, S., Ahmed, S. R., & Irshad, A. (2015). Antioxidant potential and quality characteristics of functional mutton patties incorporated with cabbage powder. Nutrition & Food Science, 45(4), 542–563.
Manessis, G., Kalogianni, A. I., Lazou, T., Moschovas, M., Bossis, I., & Gelasakis, A. I. (2020). Plant derived natural antioxidants in meat and meat products. Antioxidants, 9(12), 1215. https://doi.org/10.3390/antiox9121215
Mishra, P., Jamdar, P., Desai, S., Patel, D., & Meshram, D. (2014). Phytochemical analysis and assessment of in vitro antibacterial activity of Tinospora cordifolia. International Journal of Current Microbiology and Applied Sciences, 3, 224–234.
Mittal, J., Sharma, M. M., & Batra, A. (2014). Tinospora cordifolia: A multipurpose medicinal plant—A review. Journal of Medicinal Plant Studies, 2(2), 32–47.
Nikmaram, N., Budaraju, S., Barba, F. J., Lorenzo, J. M., Cox, R. B., Mallikarjunan, K., & Roohinejad, S. (2018). Application of plant extracts to improve the shelf life, nutritional and health related properties of ready to eat meat products. Meat Science, 145, 245–255.
Organisation for Economic Co-operation and Development, & Food and Agriculture Organization of the United Nations. (2023). OECD–FAO agricultural outlook 2023–2032. OECD Publishing.
Para, P. A., Kumar, S., Raja, W. H., & Ganguly, S. (2017). Effect of clove oil on some quality characteristics and sensory attributes of papaya pulp enriched enrobed chicken nuggets at refrigerated storage. Indian Journal of Poultry Science, 52(1), 96–103.
Peryam, D. R., & Pilgrim, F. J. (1957). Hedonic scale method of measuring food preferences. Food Technology, 11, 9–14.
Reddy, N. M., & Reddy, R. (2015). Tinospora cordifolia chemical constituents and medicinal properties: A review. Scholars Academic Journal of Pharmacy, 4(8), 364–369.
Rubel, S. A., Yu, Z. N., Murshed, H. M., Islam, S., Sultana, D., Rahman, S., & Wang, J. (2020). Addition of olive (Olea europaea) leaf extract as a source of natural antioxidant in mutton meatball stored at refrigeration temperature. Journal of Food Science and Technology, 58(10), 4002–4010.
Sharma, H., Mendiratta, S. K., Agarwal, R. K., Kumar, S., & Soni, A. (2017). Evaluation of antioxidant and antimicrobial activity of various essential oils in fresh chicken sausages. Journal of Food Science and Technology, 54(2), 279–292.
Siddiqua, T., Hossain, M. A., Khan, M., & Hashem, M. A. (2018). Formulation of value added beef meatball using Tulsi (Ocimum sanctum) leaf extract as a source of natural antioxidant. Journal of the Bangladesh Agricultural University, 16(2), 260–265.
Snedecor, G. W., & Cochran, W. J. (1989). Statistical methods (8th ed.). Iowa State University Press.
Sun, X., You, J., Xu, L., Zhou, D., Cai, H., Maynard, C. J., & Caldas Cueva, J. P. (2021). Quality properties of chicken meatballs prepared with varying proportions of woody breast meat. Journal of Food Science and Technology, 59(2), 666–676.
Tanwar, T., Kumar, A., & Pankaj, N. K. (2016). Oxidative stability and storage quality analysis of Ocimum sanctum L. extracts incorporated chicken nuggets. Journal of Applied and Natural Science, 8(4), 2182–2188.
Tarladgis, B. G., Watts, B. M., Younathan, M. T., & Dugan, L., Jr. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society, 37(1), 44–48.
United States Department of Agriculture, Agricultural Research Service. (2022). FoodData Central: Chicken meat nutrient composition.
World Health Organization. (2020). Healthy diet: Fact sheet. World Health Organization.
Zargar, F. A., Kumar, S., Bhat, Z. F., & Kumar, P. (2014). Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages. SpringerPlus, 3(1), 1–10.
Published
Issue
Section
License
Copyright (c) 2026 Dr. Dinesh M. Chavhan, Dr. Rajendra Kumar Meel, Dr. Arun Kumar, Dr. Abhishek Gaurav, Dr. Ramesh Chand Jat
This work is licensed under a Creative Commons Attribution 4.0 International License.
