(9)Env. Bio-Sci., 2018: Vol.

32 (1): 9-14
J. ISSN 0973-6913 (Print), ISSN 0976-3384 (On Line)

EFFECT OF CUSTARD APPLE (ANNONA SQUAMOSA) PEEL EXTRACT ON SHELF

LIFE OF CHICKEN BREAST FILLETS
B. R. Kadam*, R. K. Ambadkar and K. S. Rathod
Department of Livestock Products Technology, Nagpur Veterinary College, Maharashtra Animal and Fishery Sciences
University, Nagpur-01, (M. S.), India
(*Corresponding author E-mail: brkadam_vet@rediffmail.com)

Received: 21-03-2018 Accepted: 01-04-2018

Considering scanty literature available on the use of custard apple (Annona squamosa) for preservation of meat and meat
products, present study was undertaken to evaluate effect of custard apple peel extract on shelf life of chicken breast fillets as
evidenced by the sensory attributes. The chicken breast fillets of uniform size and shape were dipped in 0.1, 0.3 and 0.5% aqueous
solutions of hydro-ethanolic (50%) extract of custard apple peel (CPeE), 100 ppm solution of BHT (positive control) and distilled
water (negative control) for 10 min and stored aerobically in LDPE bags under refrigeration (4±1 °C). Sensory evaluation of the meat
samples was carried out on day 0, 3, 6 and 9 of the storage. Results of sensory analysis revealed that the chicken breast fillets
treated with 0.3 and 0.5% aqueous solution of CPeE were acceptable respectively up to sixth and ninth day of storage as against
third day of storage with 0.1% CPeE, positive and negative control.
Key words: Custard apple, Shelf life, Chicken breast

Chicken meat is a popular food in all sections of the society Consequently, there is interest from the scientists and
all over the world. It is an important source of protein, fat, manufacturers in using naturally occurring preservatives with
essential amino acids, minerals, vitamins and other nutrients. antimicrobial and antioxidant properties.
Because of high moisture content and rich nutritive value fresh
It has been well documented that Custard apple (Annona
poultry meat is highly perishable, hence interest of poultry
squamosa) peel, pulp, seeds, leaves, bark and roots are good
meat industry lies in prolonging its shelf life. Microbial growth
sources of natural antioxidants and antimicrobial compounds
and oxidative rancidity are the major problems causing quality
(Saha 2011; Abdalbasit et al, 2012; Srivastava et al, 2013;
deterioration and shelf life reduction of meat, therefore,
Gowdhami et al, 2014; Roy and Lingampeta, 2014). However,
preservation technologies must be applied in order to preserve
scanty literature is available on its use in preservation of meat
its safety and quality. One of the possibilities to achieve this
and meat products. Hence, this study was undertaken to
is application of a variety of natural preservatives which prevent
assess the effect of CPeE on shelf life as evidenced by the
the growth of spoilage and pathogenic microorganisms
sensory attributes of chicken breast fillets stored aerobically
(Chouliara and Kontominas, 2006) and lipid oxidation (Kumar
in LDPE bags under refrigeration (4±10C).
et al, 2015). Such natural preservatives include extracts of
herbs and spices (Botsoglou et al, 2003) rich in phenolic MATERIAL AND METHODS
compounds such as flavonoids and phenolic acids, which Fresh, healthy and mature/about to ripe custard apple (Annona
exhibit a wide range of biological effects, including antioxidant squamosa) fruits of 'Balanagar' variety procured from orchard
and anti-microbial (Matan et al, 2006, Suppakul et al, 2003). of a farmer nearby the Nagpur Veterinary College, Nagpur,
these were stored at room temperature for a day or two and
Chicken meat is relatively rich in unsaturated fatty acids, hence
then processed after full ripening. Boneless and diskinned
more vulnerable to lipid oxidation (Valsta et al, 2005), which in
chicken breast fillets of uniform size, shape and weight
turn affects the sensory parameters. Synthetic antioxidants
(200+10 gm) obtained from healthy chicken (broiler) birds with
are used in food industries for controlling alterations in sensory
average age of 35 days and 2.0 kg live weight were procured
parameters. However, use of synthetic antioxidants such as
on ice from the local market and used for the experiment. Low
butylated hydroxyanisole (BHA), butylated hydroxytoluene
Density Polyethylene (LDPE) bags of 55µ thickness were
(BHT) and tertiary butylhydroquinone (TBHQ) in preserving foods
purchased from the local market and used for packaging of
is under strict regulation in many countries because of their
the breast fillets.
associated toxic and carcinogenic effects (Jo et al, 2006).
NAAS Rating (2017)-4.43
 KADAM, AMBADKAR AND RATHOD
Proximate Analysis of Custard apple Peel: Proximate
analysis of custard apple peel was conducted by following
standard procedures of AOAC (1995).
Preparation of custard apple peel extract (CPeE): Custard
apple fruits were washed with the drinking water and after
manual cutting, the peel and seeds were separated from the
pulp. The peel was cut manually into small pieces and dried in
hot air oven at 500C till constant weight was attained. Dried
pieces of the peel were powdered using mixer grinder, sieved
through laboratory sieve of 30 mesh size to maintain the particle
size of 0.49 mm, packaged in LDPE container and stored at -
200C till further use. Extract was prepared by the methods
suggested by Jagtap and Bapat (2012) and Gowdhami et al,
(2014) with slight modification. Peel powder was mixed with
50% aqueous ethanol solution in 1:5 ratio and stored at room
temperature (27+10C) for 18 hrs. with occasional stirring. The
mixture was strained through four layered muslin cloth and
then filtered through Whatman filter paper no. 1. The filtrate
was concentrated in stainless steel plates by keeping at 500C
in hot air oven till dryness. Dried extract was collected,
powdered using mixer grinder and stored at -200C in airtight
LDPE container till further use. Hygienic conditions were
maintained during all stages of sample preparation.
Estimation of Total Phenolic Content (TPC): Total phenolic
content was estimated according to the method of Singleton
and Rossi (1965) with slight modification. 200 µl of extract
sample (1mg/ml) was taken in a test tube and volume was
made up to 2 ml by adding distil water. Folin-Ciocalteu reagent
300 µl was added and mixture was kept undisturbed for 5 min.
Then 800 µl of Na2CO3 (20%) was added and volume was
made up to 5 ml by adding distil water. The mixture was
incubated at room temperature for 30 min and absorbance
was taken at 765 nm on UV-VIS spectrophotometer. TPC was
calculated from the standard curve of Gallic acid and expressed
as µg GAE/mg of extract.
Estimation of Ascorbic Acid content: Ascorbic acid content
of the CPeE was determined as suggested by Benites et al,
(2013) with slight modification. 4 ml extract sample dissolved
in 0.1 per cent DMSO (2.5, 5 and 10 mg/ml) was added to 1
ml of 2,4dinitrophenylhydrazine reagent (2,4-DNHP). Mixed
thoroughly and allowed to stand for 30 min. Absorbance was
red in triplicate at 515 nm on UV-VIS spectrophotometer using
(10)
0.1per cent DMSO as blank. Results were expressed in µg of
ascorbic acid per mg of extract by using ascorbic acid standard
curve.
Ferric Reducing Antioxidant Power (FRAP) Assay: FRAP
assay was performed according to Faria et al, (2005) with
slight modification. In the presence of TPTZ, the Fe+2-TPTZ
complex exhibits blue color which is read at 593nm. FRAP
reagent [10 Vol of 300mM Acetate buffer pH 3.6 (3.1g Sod
acetate + 16ml glacial acetic acid) + 1 Vol of 10 mM TPTZ in
40 mM Hcl + 1 vol of 20 mM FeCl3] was diluted to 1/3 with
methanol and pre warmed to 37OC. 3 ml FRAP reagent was
mixed with 200 µl of extract (1 mg/ml). The mixture was shaken
well and incubated at 37OC in water bath for 30 min. Blank
samples were also incubated at same temperature and time.
The absorbance of samples was read at 593 nm against blank
using UV-VIS spectrophotometer. Standard curve of
FeSO4.7H2O was used and results were recorded as µM of
ferrous Fe (II) equivalent/g dry weight of sample.
Estimation of Antibacterial Activity of CPeE: Antibacterial
activity of the custard apple peel extract was determined
against predominant meat spoilage and meat origin pathogenic
bacteria viz. Pseudomonas putida, Shewanella putrefaciens,
Escherichia coli and Enterococcus faecalis by conducting agar
well diffusion assay suggested by Kim et al, (2013) with some
modification. Dried extract dissolved in 20 % DMSO solution
@ 250, 500, 750, 1000 and 1250 mg/ml was used for testing
the antibacterial activity. E. faecalis in MRS broth anaerobically
and other bacteria in nutrient broth aerobically were grown at
37OC for 8 hrs and inoculated on respective agar petriplates
by sprade plate technique. Wells of uniform diameter (7 mm)
were prepared at equidistance in the petriplates by sterile borer
and sealed by 0.2 per cent agarose. Diluted extract @ 250,
500, 750, 1000 and 1250 mg/ml in DMSO was added in wells
@ 40 µl in petriplates. Antibiotics viz. Penicillin G,
Oxytetracyclin, Gentamicin and Enrofloxacin in the form of
discs were purchased from M/S Himedia Pvt. Ltd. and used
as positive control and 20 percent DMSO solution as negative
control. Plates were incubated at 37OC and zone of inhibition
was measured after 18 hrs of incubation.
Treatment of meat samples: Breast fillets were trimmed to
remove visible connective tissue and subcutaneous fat, washed
with chilled drinking water, drained for 10 min and dipped in
(11) EFFECT OF CUSTARD APPLE (ANNONA SQUAMOSA) PEEL EXTRACT ON SHELF LIFE OF CHICKEN BREAST FILLETS

0.1 (T1), 0.3 (T2) and 0.5 % (T3) chilled aqueous solutions of Antibacterial Activity of CPeE: Data on antibacterial activity
custard apple peel extract for 10 min. Meat samples treated of CPeE (Table 2) revealed that the CPeE exhibited good
with distilled water (C1) and 100 ppm aqueous solution of BHT antimicrobial activity against P. putida, S. putrefaciens, E.
(C2) were used as negative and positive control, respectively. coli and E. fecalis with inhibition zones ranging from 10 to 21
The pH of the treatment and control solutions were 6.22, 5.73, mm in increasing trend with increasing concentration of CPeE
5.58, 7.13 and 7.12 respectively. The fillets were then drained from 250 to 1250 mg/ml. Roy and Lingampeta (2014) reported
for 10 min, packaged in LDPE bags of 55 micron thickness similar results for chloroform and acetone extracts of custard
and stored under refrigeration (4+10C) till evidence of spoilage apple peel with inhibition zones ranging from 12-20 mm against
was detected during sensory evaluation. Hygienic conditions pathogenic bacteria Escherichia coli, Klebsiella pneumoniae,
were maintained during complete processing of the meat Pseudomonas aeruginosa, Proteus vulgaris, Salmonella typhii,
samples. Streptococcus pyrogenes, Staphylococcus aureus and
Sensory analysis of meat samples: Meat samples were Enterococcus faecalis.
removed from the LDPE bags on 0th, 3rd, 6th and 9th day of Table 2: Antibacterial activity of CPeE
storage and offered to semi-trained panellists which included
six judges to assess the sensory attributes viz. colour, smell/ Concentration of Zone of inhibition (mm)
odour and general acceptability by using 5 point hedonic scale CPeE (mg/ml)
(Dzomba et al, 2014) wherein 5 denotes like extremely, 4 like P. S. E. E.
moderately, 3 neither like nor dislike, 2 dislike moderately and putida putrefaciens coli fecalis
1 dislike extremely.
250 11 10 11 11
Statistical analysis: The experiment was repeated three times
with two replicates and the data generated during the study 500 12 11 12 11
was analyzed by one way ANOVA through SAS 9.3 software.
750 12 12 13 12
RESULTS AND DISCUSSION
1000 19 14 13 14
Composition of Custard apple Peel: Proximate analysis
revealed that custard apple peel contained 61.53, 7.87, 0.75, 1250 21 15 16 16
39.87, 4.33 and 47.18 per cent moisture, crude protein, ether
extract, crude fibre, total ash and NFE respectively Antibiotics
Antioxidant Activity of CPeE: Data on FRAP assay,
presented in Table 1 shows that CPeE possessed good Penicillin G 10 Nil 19 14 Nil
antioxidant activity which can be attributed to it's high content units
of phenolic compounds and ascorbic acid. Seema et al, (2008)
Oxytetracyclin 21 16 19 Nil
also reported good antioxidant activity exhibited by methanol
30 µg
extract of custard apple peel by ß-CLAMS (52.6% at 50 ppm)
and DPPH method (90.6% at 25 ppm). Gentamicin 10 29 25 20 13
µg
Table 1: Total Phenolic contents, FRAP Assay and
ascorbic acid content Enrofloxacin 5 30 34 23 18
µg
TPC FRAP Ascorbic acid
(µgGAE/mg) (µM Fe (II) equi/g) (µg AA/mg ext) DMSO 20% Nil Nil Nil Nil

209.52 261.05 696.18 Sensory evaluation: The results of sensory analysis are
presented in Table 3. Chicken breast fillets treated with T1, C1
 KADAM, AMBADKAR AND RATHOD (12)

and C2 were evaluated as unacceptable by the judges on third samples and that for negative control can be attributed to
day of storage, hence they were discarded and their sensory paleness which differed from natural bloom of chicken breast
evaluation was not conducted further. fillet. On sixth and ninth day of storage there was no significant
Table 3: Effect of varying levels of CPeE on the sensory (p<0.05) difference between the scores of T2 and T3 samples
attributes of chicken breast fillets stored at 4+10C which were liked moderately demonstrating that the CPeE
Treat Day 0 Day 3 Day 6 Day 9
maintained the colour of meat samples for longer duration than
Colour negative control.
T1 4.70+0.079 a 3.72+0.103 c Rejected Rejected
T2 4.17+0.162 b 4.28+0.185 ab 4.22+0.126 a 3.64 +0.080 a
Within the treatments, T2 and T3, that received lower scores
T3 3.75+0.148 c 4.11+0.153 bc
4.11+0.181 a 3.97 +0.145 a
C1 4.81+0.079 a 3.78+0.140 c Rejected Rejected during initial days of storage, maintained acceptability of colour
C2 4.75+0.112 a 4.56+0.101 a Rejected Rejected
Smell/odour
moderately till ninth day of storage. For other treatments the
T1 4.28+0.229 abc 2.00+0.105 c
Rejected Rejected colour scores were decreased with enhancement of storage.
T2 4.03 +0.185 bc 4.11+0.154 a 3.05 +0.159 b 1.61 +0.071b
T3 3.80+0.126 c 4.03 +0.125 a 4.33+0.206 a 3.95 +0.103 a Similar results have been documented by Khare et al. (2016)
C1 4.56 +0.159 ab 1.69+0.079 c Rejected Rejected
C2 4.64+0.145a 2.75+0.148 b Rejected Rejected for chicken breast fillets with edible coating of carrageenan,
General acceptability citric acid and cinnamon oil where a significant difference was
T1 4.67+0.129 a 2.42+0.038 c Rejected Rejected
T2 4.47 +0.146 ab 4.45+0.134 a 2.67 +0.155 b 1.61 +0.055b observed between the treatments during 1st and 3rd day of
T3 4.25+0.083 b 4.47+0.052 a
4.36+0.203 a 4.08 +0.141 a
C1 4.81+0.066 a 1.67+0.060 d Rejected Rejected
storage. Machado et al, (2012), when kept refrigerated chicken
C2 4.67+0.122 a 2.91+0.074 b Rejected Rejected meat in contact with cellulose acetate-based film incorporated
N=6, T1: 0.1% CPeE; T2: 0.3% CPeE; T3: 0.5% CPeE; C1: with rosemary essential oil (20% and 50%, v/w), observed
DW ; C2: BHT. that control samples and film incorporated with 50% rosemary
Means ±(S.E.) with different superscripts differ significantly essential oil had no significant variations with respect to the
(p<0.05) column wise. L*, a* and b* values between storage days and treatments.

Colour: Colour of the chicken breast fillets treated with T1,
C1 and C2 was liked extremely on zero day of storage with
the significantly (p<0.05) higher scores than T2 and T3. The
score for the colour of T2, which was liked moderately was
significantly (p<0.05) different from that of T3, which was neither
liked nor disliked. This indicated that increase in concentration
of CPeE had adverse effect on the colour of meat samples on
zero day of storage, which can be attributed to the yellowish
tinge imparted by CPeE to the meat samples. Colour of the
C2 and T2 was liked extremely on third day of storage with
significantly (p<0.05) higher scores than other treatments. The
score of T3 was significantly (p<0.05) lower than that of C2
but there was no significant (p<0.05) difference between the
scores of T3 and T2. Further there was no significant (p<0.05)
difference between the scores of T3, T1 and C1 which were
liked moderately. The results indicated that the colour of CPeE
treated meat samples (T2 and T3) was acceptable than that of
negative control and the adverse effect of CPeE on colour of
the meat samples observed at initiation of the experiment was
minimized on third day of the storage. Significantly (p<0.05)
lower scores for colour of T1 and T3 than positive control can
be attributed to yellowish tinge imparted by CPeE to the meat
Smell/Odour: On zero day of storage smell of the positive
(C1) and negative (C2) control was liked extremely with
significantly (p<0.05) higher scores than those of T2 and T3,
however, the scores were not significantly different from that of
T1. Further there was no significant (p<0.05) difference between
the scores of T1, T2 and T3. The smell of T3 was liked
moderately with the lowest score than all other treatments but
it was not significantly (p<0.05) different than that of other
CPeE treated (T1 and T2) meat samples. The results indicated
that CPeE imparted its characteristic smell to the meat
samples, the intensity of which increased with increase in
concentration of CPeE and it was moderately acceptable to
the judges. The smell of T2 and T3 received significantly higher
(p<0.05) scores than all other treatments on third day of storage
and was liked moderately. The smell of C1 and T1 was disliked
extremely with the scores not significantly (p<0.05) different
from each other and that of C2 was neither liked nor disliked
with significantly different score (p<0.05) than all other
treatments. The results indicated that smell of the samples
treated with higher concentration of CPeE (T2 and T3) which
received the lowest score on zero day, was acceptable over
(13) EFFECT OF CUSTARD APPLE (ANNONA SQUAMOSA) PEEL EXTRACT ON SHELF LIFE OF CHICKEN BREAST FILLETS
positive and negative control on third day of storage. On sixth
and ninth day of storage the smell of T3 was liked moderately
with significantly higher score (p<0.05) than T2. This indicated
that the CPeE maintained acceptability of smell of the meat
samples for longer duration than positive and negative control
wherein duration of acceptability of smell of meat sample
increased with increasing concentration of CPeE till ninth day
of storage.
Within the treatments, T2 and T3 which received lower scores
for smell of meat samples during initial days of storage,
maintained acceptability of smell moderately till sixth and ninth
day of storage respectively. For other treatments the scores
for smell were decreased with increasing days of storage.
Similar results have been documented by Pavelkova et al,
(2013) for chicken breast treated with oregano essential oil
and by Khare et al, (2016) for chicken breast fillets treated
with edible coating of carrageenan, citric acid and cinnamon
oil where samples received lower scores initially but the scores
increased on third and fifth day of storage.
General acceptability: All the treatments were extremely
liked/acceptable on zero day of storage with the scores not
differing significantly (p<0.05) from each other except T3 which
was moderately liked/acceptable with significantly (p<0.05)
lower score. This indicated that CPeE had beneficial effect on
the general acceptability of meat samples and was acceptable
to the sensory panel. On third day of storage T2 and T3 were
extremely liked/acceptable with significantly (p<0.05) higher
scores than all other treatments. C2 was neither liked nor
disliked whereas C1 and T1 were disliked moderately with
significantly (p<0.05) different scores from each other. This
indicated that the CPeE treated meat samples were acceptable
over positive (C2) and negative (C1) control. On sixth and ninth
day of storage T3 was moderately liked/acceptable with
significantly (p<0.05) higher scores than T2. The results
indicated that, the CPeE enhanced general acceptability of
the meat sample (T3) till ninth day compared to positive and
negative controls which were acceptable till third day of storage.
Within treatments the trend similar to that of colour and smell
was observed wherein significantly (p<0.05) decreasing scores
were recorded with increasing days of storage for all the
treatments. Treatments T2 and T3 were acceptable/liked
moderately till third and ninth day respectively compared to
the negative (C1) control and T1 which were disliked moderately
on third day and the positive (C2) control which was neither
liked nor disliked on third day of storage. This indicated that
the CPeE maintained the general acceptability of meat samples
for longer duration than positive and negative controls wherein
duration of acceptability of meat sample increased with
increasing concentration of CPeE till ninth day of storage.
This could be attributed to the antioxidant and antibacterial
activity of CPeE due to ascorbic acid and total phenolic
contents. Similar results have been documented by Khare et.
al. (2016) while studying effect of alginate, citric acid, calcium
chloride and cinnamon oil edible coating on shelf life of chicken
fillets under refrigeration conditions.
FRAP assay and agar well diffusion assay of hydroethanolic
(50%) extract of custard apple (Annona squamosa) peel
respectively demonstrated significant antioxidant and
antibacterial activity which could be attributed to its high
ascorbic acid and total phenolics content. Based on the sensory
scores, hydroethanolic (50%) extract of custard apple (Annona
squamosa) peel (CPeE) demonstrated significant increase in
shelf life of the chicken breast fillets stored at refrigeration
(4+10C). Chicken breast fillets treated with 0.5% aqueous
solution of CPeE were sensorialy acceptable up to 9th day of
storage at 4+10C.
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