The Effect of Lactates on the Quality of Microwave‐Cooked Chicken Patties during Storage

Abstract

ABSTRACT: The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave‐cooked chicken patties compared to control (no added lactates). The addition of lactates did not affect the proximate composition of cooked chicken patties. The pH of CL‐ or SL+CL‐containing patties was significantly (P < 0.05) reduced compared to control or SL patties. The SL‐containing patties had lower (P < 0.05) aw values compared to control or CL patties. The CL‐ or SL+CL‐containing patties had lower denatured myoglobin and higher (P < 0.05) cooking yield, surface redness (CIE a*), and chroma values. However, addition of CL alone resulted in higher total expressible fluid, indicating lower water‐holding capacity. The CL‐containing patties exhibited lower Warner–Bratzler shear force values and higher (P < 0.05) penetrometer reading compared to the SL‐containing patties, indicating soft texture. Thiobarbituric acid (TBA) values were significantly (P < 0.05) reduced in all lactate‐containing patties compared to control up to the 7th day of refrigerated storage under aerobic conditions. No difference (P > 0.05) was observed in aerobic plate counts between control and lactate‐added patties during 28‐d storage.