2022, Vol. 33, No. 2

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Storage stability of chicken patties after treatment with pomegranate, potato and apple peel extracts
(Estonian Academic Agricultural Society, 2022) Thanoun, Ehab Ahmed; Al-Jammaas, Oday Hasan Ali
The goal of this study was to evaluate the comparative effect of alcoholic extracts of pomegranate peel powder (POMPEP), potato peel powder (POTPEP) and apple peel powder (APPPEP) on oxidative and microbial stability of chicken meat patties during frozen storage at −18 °C for 60 days. The formulations of meat products were treated with different freeze-dried alcoholic peel extracts (T1 – control; T2 – 1% POMPEP; T3 – 1% POTPEP and T4 – 1% APPPEP). Peroxide value (PV), thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA), pH, total aerobic bacteria (TAB), and psychrophilic bacteria (PSB) counts were determined after 0, 15, 30, 45 and 60 days of storage. The addition of extracts led to a significant decrease in PV (13.62– 26.82%), compared with control. Regarding the secondary oxidation products, the TBARS values of different patties decreased in the order of POMPEP > APPPEP > POTPEP > Control. FFA values of the POTPEP treated patties were significantly higher than in other extracts, whereas there were no significant differences in the pH values among studied extracts. TAB and PSB values of the treated patties were less than the maximum allowed value.