Abstract
Efficiency of ethanolic extracts of garlic, ginger and roselle on quality attributes of chicken patties was investigated. Sensorial qualities were evaluated using a 9-point hedonic scale. Lipid oxidation was assessed by monitoring malondialdehyde formation with 2-thiobarbituric acid (TBARS) assay. Total plate count (log10CFU/g) and Warmed Over Flavour (WOF) were determined on days 0, 7 and 14 of refrigerated storage while proximate composition was determined on freshly prepared patties using a standard procedure. Sensory evaluation revealed high scores for Overall Acceptability (OA) of patties containing the plant extracts while the highest score of aroma was recorded in products with ginger extract. The nutrient composition of the products were not affected (P>0.05) by the plant extracts. The cost of production reduced by 1.81, 0.49, 2.75 and 0.53% with the addition of 0.05% of garlic, ginger, roselle extracts and α-tocopherol respectively in comparison to the negative control. The WOF formation reduced from 17.65 to 39.29% by the inclusion of the extracts. The microbial load also reduced in comparison to the negative control. In conclusion, the plant extracts used in this study provided antioxidant and antimicrobial benefits to raw chicken patties during cold storage (4°C). As herbs/spices, they could be used to extend the shelf-life of chicken patties and provide the consumer with food containing natural additives, which might be more healthful. Key words: Chicken patties, plant extracts, sensory attributes, lipid oxidation.
Highlights
Lipids oxidation is a major problem in Sub-Saharan Africa especially as the ambient temperature is very high and food preservation becomes a challenge
In other to maintain food product quality especially during cold storage, the application of suitable substance that has both antioxidant and antimicrobial activities may be useful to extend their shelf life and prevent economic loss (Yin and Cheng, 2003). This intervention becomes necessary because the products of lipid oxidation such as malondiadehyde (MDA) have been implicated to cause pathological changes in the mucous membranes of the alimentary tract and to increase the cholesterol and peroxides in blood serum
Apart from all these serious implications on human health, lipid oxidation is responsible for reduction in food nutritional quality (Aguirrezabal et al, 2000), while microbial contamination can cause major public health hazards and economic loss in terms of food poisoning and meat spoilage
Summary
Lipids oxidation is a major problem in Sub-Saharan Africa especially as the ambient temperature is very high and food preservation becomes a challenge. In other to maintain food product quality especially during cold storage, the application of suitable substance that has both antioxidant and antimicrobial activities may be useful to extend their shelf life and prevent economic loss (Yin and Cheng, 2003). This intervention becomes necessary because the products of lipid oxidation such as malondiadehyde (MDA) have been implicated to cause pathological changes in the mucous membranes of the alimentary tract and to increase the cholesterol and peroxides in blood serum. Apart from all these serious implications on human health, lipid oxidation is responsible for reduction in food nutritional quality (Aguirrezabal et al, 2000), while microbial contamination can cause major public health hazards and economic loss in terms of food poisoning and meat spoilage.
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
