ORGANOLEPTIC PROPERTIES OF MINCED BROILER CHICKEN MEAT PRESERVED WITH BLACK SEED (Nigella sativa) POWDER

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 (p<0.05) ranked lower for colour, tenderness and juiciness while the BHT was significantly (p<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%).