Effect of lemongrass powder (Cymbopogon citratus) as a binder replacer on quality and storage stability of chicken meat nuggets

The present study was conducted to evaluate the effect of lemongrass powder (Cymbopogon citratus) as a binder replacer on the quality characteristics and storage stability of chicken meat nuggets. Chicken nuggets were prepared by incorporating lemongrass powder at 0.6% (T1), 1.2% (T2), and 1.8% (T3) levels by replacing refined wheat flour, while nuggets without lemongrass powder served as the control. The products were evaluated for physico-chemical properties, sensory attributes, proximate composition, and storage stability under aerobic packaging at 4 ± 1°C for 25 days. Incorporation of lemongrass powder significantly (P < 0.05) decreased pH and increased cooking yield, while emulsion stability was not significantly affected. Sensory evaluation revealed that nuggets incorporated with 1.2% lemongrass powder had significantly (P < 0.05) higher scores for appearance, flavour, texture, juiciness, and overall acceptability. Proximate analysis showed a significant increase in moisture, protein, ash, and crude fibre content, while fat content decreased significantly with increasing levels of lemongrass powder. During refrigerated storage, pH, TBARS, and tyrosine values increased gradually, but nuggets containing lemongrass powder exhibited significantly (P < 0.05) lower values than the control, indicating improved oxidative and microbial stability due to the antioxidant properties of lemongrass. Overall, the study indicated that 1.2% lemongrass powder can be effectively used as a binder replacer to enhance the nutritional quality, sensory characteristics, and storage stability of chicken meat nuggets.