Storage stability of chicken patties after treatment with pomegranate, potato and apple peel extracts
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Kuupäev
2022
Kättesaadav alates
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Estonian Academic Agricultural Society
Abstrakt
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.
Kirjeldus
Saabunud / Received 08.05.2022 ; Aktsepteeritud / Accepted 25.11.2022 ; Avaldatud veebis / Published online 25.11.2022 ; Vastutav autor / Corresponding author: Oday Hasan Ali Al-Jammaas ; dr.oday_aljammaas@uomosul.edu.iq
Märksõnad
chicken patties, thiobarbituric, pH, free fatty acids, microbial, frozen storage, articles