Abstract
ABSTRACTThis study investigated the effect of different levels of Moringa oleifera leaf powder (MLP) on physicochemical, microbiological, and sensory characteristics of chicken patties during cold storage. For MLP extracts, methanolic extract exhibited flavonoid and total phenolic contents of 48.0 and 2010.3 mg/kg, respectively. The aqueous extract of MLP showed high (16.7 mm) and mild (8.7 mm) antimicrobial activity (inhibition zones) against Escherichia coli and Staphylococcus aureus, respectively. In chicken patties, the pH, peroxide value (PV), sensory properties, and microbiological characteristics were all affected (P ≤ 0.05) by the incorporation of MLP into the patty formula. The PV and bacterial counts were decreased (P ≤ 0.05) with the increase in MLP concentration; however, their values were increased (P ≤ 0.05) with the progress of storage period. Moderate level (50 g/kg) of MLP was good (P ≤ 0.05) in retarding lipid peroxidation and inhibiting microbial growth without affecting the sensory quality of stored chicken patties.
Highlights
Rapid growth in consumer demand for poultry and poultry products over the last decade and increased international trade in these foods have focused attention on objective measures of food safety and quality
The incidence of several common metabolic diseases associated with deficiencies of critical dietary minerals, vitamins, and amino acids can be reduced by consuming poultry products because they are rich in all essential nutrients (Cherian, Seena, Bullock, & Antony, 2005)
Chicken meat products can be considered an important component in healthy diets (Jahan, Paterson, & Spickett, 2004), as they contain a higher proportion of polyunsaturated fatty acids compared with meat from other species (Berzaghi, Dalle Zotte, Jansson, & Andrighetto, 2005), high nutritional value, and distinct flavor (Patsias, Badeka, Savvaidis, & Kontominas, 2008)
Summary
Rapid growth in consumer demand for poultry and poultry products over the last decade and increased international trade in these foods have focused attention on objective measures of food safety and quality. Poultry meat and its products have a vast consumer market and are making a significant contribution to the supply of quality protein (Mothershaw et al, 2009), vitamins, and minerals (Waskar et al, 2009). Chicken meat products can be considered an important component in healthy diets (Jahan, Paterson, & Spickett, 2004), as they contain a higher proportion of polyunsaturated fatty acids compared with meat from other species (Berzaghi, Dalle Zotte, Jansson, & Andrighetto, 2005), high nutritional value, and distinct flavor (Patsias, Badeka, Savvaidis, & Kontominas, 2008). Controlling microbial contamination and oxidative peroxidation during poultry meat product preparation and processing is of great importance for both consumers and meat
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