Scopus
🔓 Açık Erişim
The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties
Journal of Food Science and Technology · Ağustos 2019
Makale Bilgileri
DergiJournal of Food Science and Technology
Yayın TarihiAğustos 2019
Cilt / Sayfa56 · 3910-3920
Scopus ID2-s2.0-85066999512
Erişim🔓 Açık Erişim
Özet
The present study investigates the effect of Acacia seed water extract (ASWE) at four levels (0, 50, 100, 150 mg/100 mL) in triplicate batch on the shelf-life and quality of chicken patties. Flavones, mainly (+)-catechin, were the predominant phenolic compounds in ASWE with high antioxidant activity. ASWE showed greater inhibition effects against gram-positive bacteria than gram-negative bacteria. ASWE incorporation had no significant effects on the chemical composition of chicken patties. The microbial load, and thiobarbituric acid reactive substances of chicken patties significantly decreased (P ≤ 0.05) and reached minimum values at 150 mg/100 mL but the pH decreased slightly. The cooking properties were significantly improved (P ≤ 0.05) at 150 mg/100 mL. Moreover, ASWE at high level (150 mg/100 mL) significantly (P ≤ 0.05) enhanced total phenolic content and free radical scavenging activity of chicken patties. The results showed that chicken patties with ASWE had better quality attributes compared to the unformulated. Shelf-life of chicken patties can therefore be prolonged for 15 days in refrigerated storage using ASWE especially at high concentration (150 mg/100 mL).
Yazarlar (9)
1
Elfadıl E. Babiker
2
Fahad A.L. Juhaimi
3
Hesham A.S. Alqah
ORCID: 0000-0002-0466-9815
4
Abdulraheem R. Adisa
5
Oladipupo Adiamo
6
Isam A. Mohamed Ahmed
7
Omer N. Alsawmahi
8
Kashif Ghafoor
9
Mehmet Musa Özcan
Anahtar Kelimeler
Acacia seed water extract
Antimicrobial
Antioxidant
Chicken patties
Quality attributes
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
14
Atıf
9
Yazar
5
Anahtar Kelime