Probiotics Blueprint for Meliorating the Quality Aspects of Chicken Nuggets

This study aimed to evaluate the effect of probiotics on the microbial and physiochemical quality of chicken nuggets. In the current investigation, different concentrations of Bacillus clausii and Saccharomyces cerevisae were added as probiotics to chicken nuggets. The proximate composition, physicochemical properties, and microbial quality of prepared chicken nuggets were assessed over 21 days at -18oC. The findings of this investigation demonstrated the ability of probiotics such as Bacillus clausii and Saccharomyces cerevisae to depress the growth and multiplication of aerobic and psychotrophic bacteria as well as the yeast and mold count over the storage period. Varying preparations influenced the mean pH, peroxide, and TBA values during the storage of chicken nuggets (p≤0.05). There was a significant decrease in moisture, protein, fat, and ash content compared to the control. In conclusion, additive supplementation of Bacillus clausii and Saccharomyces cerevisae improved the chicken nuggets' shelf life attributes, physicochemical characteristics, and microbial quality.