Abstract
This study investigated the effect of supplementation with cantaloupe peel (CP) and seeds (CS) (3, 6, 9, and 12%) powder on the quality and antioxidant activity of raw and cooked chicken patties during storage (-20°C/3 months). The addition of CP and CS powder increased protein, fat, ash, and fiber values of chicken patties compared with control, while carbohydrate, pH, and TBA were decreased at zero time and after 3 months of storage. The WHC, cooking yield, fat retention, and moisture retention were increased by increasing CP and CS powder addition ratios, while cooking loss and shrinkage were decreased. Also, CP and CS powder improved antioxidant activity, microbiological quality, and overall acceptability of chicken patties. The hardness of raw and cooked chicken patties was decreased with increasing CP and CS addition ratios. It is recommended to use CP and CS powder as functional ingredients in the preparation of functional foods.
Highlights
The by-products of fruits such as peels, seeds, and unused flesh are usually wasted and disposed of its
CP had lower values in fat, ash, and protein. These results are in agreement with those found by Mallek-Ayadi et al [1], the moisture, crude protein, ash, crude fiber, fat, and total carbohydrate in cantaloupe peel were 16.95%, 7.48%, 2.93%, 3.67%, 41.69%, 2.12%, and 69.77%, respectively
I.e., total bacterial count (TBC), coliform group bacteria, and yeast and mold count in raw and cooked patties treatments during storage at -20°C for 3 months, the findings indicated that at zero time, the TBC of patties samples was decreased with increasing the ratio of CP and Cantaloupe seed powder (CS) addition compared with the control sample (Table 6), while, after 3 months of storage, the TBC was gradually increased
Summary
The by-products of fruits such as peels, seeds, and unused flesh are usually wasted and disposed of its These agroindustrial residue wastes are a serious problem that must be managed effectively, and the fruits are natural sources of active compounds like vitamins, total phenolic, dietary fibers, and carotenoids [1, 2]. Cantaloupe peel and seeds that are agroindustrial residue waste products are eliminated and are a rich source of phytochemicals such as polyphenol compounds, carotenoids, and other substances that have a positive effect on health. These polyphenols have antioxidant activity as well as work to prevent the oxidation of fats and protect cells from damage by reactive oxygen species (ROS) [5, 6]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
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 call
