The Impact of Curcumin-Loaded Oleogel on Chicken Nuggets During Frozen Storage

Student Classification

Zuri Kornegay, 4th-Year, Food and Nutritional Sciences Niaz Mahmud, 2nd-Year Graduate, Food and Nutritional Sciences Joinul Islam, 2nd-Year Graduate, Food and Nutritional Sciences Reza Tahergorabi, Ph.D., Food and Nutritional Sciences


Food and Nutritional Sciences

Document Type


Publication Date

Spring 2023


This study investigated the impact of administering curcumin-loaded oleogels to chicken products during frozen storage (-18°C) for 30 days. The process of deep-frying chicken products can cause extreme oil uptake that directly influences their oxidative stability throughout storage. The curcumin-loaded oleogels were developed with various levels of curcumin and were added to the chicken samples during the chopping stage. The physicochemical properties of the chicken were tested during frozen storage at 10-day time intervals of frozen storage until 30 days were reached. The findings from our research show that increasing the curcumin application within the chicken caused lower fat uptake and fat content (P<0.05) as well as an increase in moisture content. Throughout storage, the product's texture remained unaltered, and sensory tests revealed no notable variations (P<0.05). Additionally, after 30 days of storage, samples with the greatest curcumin application exhibited the least amount of lipid oxidation (TBARS) alterations. These results indicate that the addition of curcumin to deep-fried chicken products could lead to exceedingly positive effects on their oxidative stability during frozen storage.

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