Abstract
The current study envisaged to evaluate the role of licorice (Glycyrrhiza glabra L.) extract on lipid oxidation, quality attributes, sensorial as well as microbial stability of chicken meat patties at refrigerated (4 ˚C) storage. Accordingly, 4 levels of licorice extract were added @0.25, 0.5, 1.0 and 1.25% in chicken patties development process along with positive (0.25% butylatedhydroxyanisole) and negative control (without antioxidant). The developed patties were cooked and subjected to thiobarbituric acid reactive substances (TBARS), total phenolics (TPC), ferric reducing antioxidant power (FRAP), color, pH, sensory evaluation, total plate count (TPC) and Escherichia coli analysis at 0, 3rd and 7th day of storage. The findings indicated that the addition of licorice extract decreased malonaldehyde (MDA) generation along with higher pH and redness of patties (p≤0.05). The lowest MDA reported in T5 (1.25g LE/kg meat) was 0.63±0.04 whereas, the highest in T0 (control) was 0.90±0.02 that increased to 1.59±0.06 and 2.28±0.06 at the completion of the study. Also, the microbial load of chicken patties declined with treatments as indicated by the total plate count compared to the control. Conclusively, licorice extract incorporation in chicken patties is a pragmatic approach to improve oxidative stability, quality attributes and extended shelf life with preservation effect.
Highlights
Chicken meat is the most consumed meat around the globe owing to its availability, cheap price {Sohaib, 2017 #1}and processing convenience as well as its’ high source of biological protein value, minerals and vitamins
The study was divided into phases; first, the licorice extract was prepared for incorporation in chicken meat patties followed by product development, cooking and last storage at refrigeration temperature for analysis on the 1st, 3rd and 7th day of storage
1mL sample was transferred into a tube containing treatments and storage
Summary
Chicken meat is the most consumed meat around the globe owing to its availability, cheap price {Sohaib, 2017 #1}and processing convenience as well as its’ high source of biological protein value, minerals and vitamins. Chicken meat and meat products are a rich source of polyunsaturated fatty acids (PUFA) that can prompt oxidative degradation, leading towards decreased quality of meat and meatbased products, leading to lower consumer acceptability of the meat products (Sohaib et al, 2017). The mechanism of oxidation in meat involves production of reactive free oxygen species (ROS) and free radical formation, responsible for rancid flavor and poor quality of the meat products. The oxidation mechanism to improve oxidative storability, quality attributes and depends on factors like chemical composition of meat, microbial safety of chicken patties at refrigerated presence of pro-oxidants, oxygen and temperature of storage. Apart from product in Pakistan along with chicken meat nuggets
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