Chicken Patties Research Articles

Potential Use of Jackfruit (Artocarpus Heterophyllus) and Breadfruit (Artocarpus Altilis) as Fat Replacer to Produce Low-Fat Chicken Patties

Commercial chicken patties contain high fat, which could affect consumers’ health. Jackfruit (Artocarpus heterophyllus) and breadfruit (Artocarpus altilis) may have the potential to be used as the fat replacer in the chicken patties. This study aimed to evaluate the low-fat chicken patties produced by replacing the fat with jackfruit (JF) or breadfruit (BF) at 0% (control), 50% and 100%. The samples were analysed in terms of water holding capacity (WHC), cooking yield (CY), proximate analysis, colour, texture properties, and sensory parameters. Both BF and JF showed higher value (p<0.05) for WHC, moisture content and protein compared to the control. BF (100%) and JF (100%) were recorded of having significantly reduced fat (p<0.05) at 1.80% and 2.23%, respectively. BF showed higher L*(lightness) and b*(yellowness) values significantly (p<0.05) compared to the control. Not many significant differences (p>0.05) between the control and newly formulated chicken patties texture based on the hardness, cohesiveness, and chewiness recorded, proving that BF and JF did not affect the patties texture. Overall, the sensory evaluation of BF (100%) was preferred by the consumer in terms of appearance, texture, flavour, juiciness, and aroma. Thus, BF (100%) can be considered as the best fat replacer in this study.

The effects of onion skin powder on the quality of cooked chicken meat patties during refrigerated storage

In this study, the effects of onion skin powder (OSP) (0, 1.5, 3.0, and 6%) on some chemical and physical properties of cooked chicken meat patties during refrigerated storage (30 days, 4±1 °C) were investigated. For this purpose, moisture, fat, pH, free fatty acid (FFA), and thiobarbituric acid (TBA) analyses in the raw meat patties were also carried out. In addition, the chemical (moisture, fat), technological (diameter reduction, cooking yield), and sensory properties of cooked chicken patties were examined on the first day of storage. During storage, pH, colour, FFA, and TBA analyses were performed.There were significant changes in the physical, chemical, technological, and sensory properties of chicken patties with OSP addition. The moisture, pH, and TBA values of samples decreased by incorporated OSP. Moreover, the use of OSP improved technological parameters of patties. However, the addition of OSP resulted in a darker colour in patties. In conclusion, OSP could be used in chicken meat patties to improve their quality properties.

Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts.

The occurrence of heterocyclic amines (HAs) in grilled chicken breasts was investigated. All samples contained HAs, including MeIQx, PhIP, and the β-carbolines harman and norharman. In particular, PhIP was found in concentrations of 1.5–9.1 ng/g, and MeIQx was detected at very low concentrations (n.d.–1.1 ng/g). The concentrations of two co-mutagenic β-carbolines, harman and norharman, ranged from 0.8 to 2.3 ng/g when the content of the precursor glucose was varied from 100 to 620 mg/kg. In contrast, the content of the precursor creatine in non-grilled chicken breasts varied by only 8.6%. A significant linear correlation existed between the molar concentration of PhIP and the molar ratio of creatine/glucose (r = 0.88, p < 0.001). We, thus, conclude that the formation of PhIP may be inhibited with increasing concentrations of glucose in chicken breast. Chicken patties coated with ribose or glucose-containing water in oil emulsions confirmed that both reducing sugars decreased PhIP formation with the preferred concentrations (sensory analysis) of 0.5–1% for ribose and 1% for glucose leading to a reduction of PhIP formation by 28–34% and 39%, respectively.

Jamun fruit (Syzgium cumini) skin extract based indicator for monitoring chicken patties quality during storage.

Natural plant pigment, anthocyanins have the capability to change its color with the change of its structure influenced by changing pH. This feature of anthocyanin has been harnessed to design a meat products quality indicator. In the present experiment anthocyanin rich Jamun fruit (Syzgium cumini) skin extract was used to develop quality indicator by immobilizing on filter paper strips with the purpose of application in chicken patties packets stored at refrigeration temperature (4 ± 1°C). The indicator changed its color from violet to yellow due to changed pH in it when it was attached inside packet of chicken patties during storage, due to reaction with volatile basic compounds generated from meat. During storage for 21days, various changes in quality attributes of chicken patties viz., pH, Total volatile basic nitrogen (TVBN), ammonia level, color value, sensory attributes and microbial evaluation were estimated. The pH decreased (P < 0.5) from 6.22 to 6.04. TVBN and ammonia and level increased significantly (P < 0.5) throughout storage. Redness, yellowness, hue and chroma value gradually changed during storage. Sensory scores also decreased significantly (P < 0.5). Microbial count also increased (P < 0.5) during this time. The experiment showed that, during storage, the color changing pattern of quality indicator was well correlated with the changes in quality attributes of chicken meat patties. Therefore, it is expected that the developed quality indicator can provide a convenient, non destructive, visual mean to monitor the meat products quality during refrigerated storage.

Evaluation of phosphate replacement with natural alternatives in chicken patties as a novel approach

Polyphosphates are known to increase both the amount of bound water and the strength of the meat particle-particle binding in processed meat products. However, several health risks related to dietary phosphate intake are driving the meat industry to improve product formulations (less phosphate) and to search for alternative phosphate replacers. The aim of this research was to investigate the effects of using eggshell powder as a phosphate replacer on some quality characteristics of chicken patties. Chicken patties were subjected to four treatments, as follows: control contained 0.5% sodium tripolyphosphate; 0.5% eggshell powder; 0.5% eggshell powder+0.25% pectin, and; 0.5% eggshell powder+0.25% carrageenan. Chemical composition, technological parameters and sensory properties were evaluated in all patties. Total moisture, protein, fat and ash in uncooked/cooked patties were in the range of 72.20-75.24%, 13.84-15.39%, 8.14-10.87% and 2.71-3.14%, and 68.59-72.33%, 15.11-18.12% and 8.36-10.99%, respectively. The patties with 0.5% eggshell powder+0.25% carrageenan had the highest water holding capacity and cooking efficiency percentage in relation to pH among the patties studied. The results show the combination of eggshell powder with pectin or carrageenan could be an alternative additive for phosphate-free meat products.

Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage.

Wooden breast (WB) is a recent abnormality characterized by tougher consistency in raw broiler breast fillets. This myopathy has been associated with negative alterations in chicken meat quality. The aim of this study was to evaluate the influence of WB condition on quality parameters of emulsified chicken patties (ECP) during frozen storage. Three formulations of ECP were processed, namely, PN (100% normal breast), PW (100% WB) and PNW (50%:50% normal:WB). ECP were frozen stored during 90days and assessed by physicochemical and sensory analysis. Variations in redness were less pronounced in PW along the storage. TBARS were higher in PW and PNW until 30days of storage compared to PN samples. Incorporation of WB into ECP formulation resulted in reduced peroxide-value, p-anisidine index and carbonyl content at the end of storage. Despite the different alterations in lipid and protein oxidation markers along storage time, results did not influence sensory acceptability, since no effect of wooden breast condition and storage time in odor and color liking was found in our experiment. This study elucidates for the first time that the use of WB meat for the elaboration of ECP is a feasible strategy to minimize economic losses for the poultry industry.

The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties.

The present study investigates the effect of Acacia seed water extract (ASWE) at four levels (0, 50, 100, 150mg/100mL) in triplicate batch on the shelf-life and quality of chicken patties. Flavones, mainly (+)-catechin, were the predominant phenolic compounds in ASWE with high antioxidant activity. ASWE showed greater inhibition effects against gram-positive bacteria than gram-negative bacteria. ASWE incorporation had no significant effects on the chemical composition of chicken patties. The microbial load, and thiobarbituric acid reactive substances of chicken patties significantly decreased (P ≤ 0.05) and reached minimum values at 150mg/100mL but the pH decreased slightly. The cooking properties were significantly improved (P ≤ 0.05) at 150mg/100mL. Moreover, ASWE at high level (150mg/100mL) significantly (P ≤ 0.05) enhanced total phenolic content and free radical scavenging activity of chicken patties. The results showed that chicken patties with ASWE had better quality attributes compared to the unformulated. Shelf-life of chicken patties can therefore be prolonged for 15days in refrigerated storage using ASWE especially at high concentration (150mg/100mL).

Effect of rosemary extract on microbial growth, pH, color, and lipid oxidation in cold plasma-processed ground chicken patties

Effects of adding 1% rosemary extract were determined on the microbial growth and quality characteristics of ground chicken breast patties treated with in-package dielectric-barrier-discharge (DBD) cold plasma (CP). Chicken patties were CP-treated at 70 kV for 180 s. Total plate counts (TPC), pH, color, and lipid oxidation (LPO) were measured at time 0 and day 5 of storage. ANOVA showed that there were no three-way (rosemary*CP*storage) interactions and no rosemary*CP interaction (P > 0.05) regardless of measured variable, indicating that rosemary extract has the same effects on CP treated patties as on non-CP treated samples regardless of storage. Adding rosemary extract resulted in reduced microbial growth, LPO, and L* values and increased pH, a*, and b* values in both CP treated and non-CP treated patties. In conclusion, rosemary is a promising additive for maintaining microbial quality and controlling LPO in CP-processed meat.

Assessment of Samanea saman Whole Pod Extract as an Antimicrobial Agent and its Effect on Chicken Patties

Purpose: Samanea saman whole pod (SSWP) has a potential to be used as an ingredient in broiler feed while its pod extract has antimicrobial properties. There is however, insufficient information on the use of Samanea saman whole pod extract (SSWPE) as antimicrobial agent in meat products. This study was aimed at assessing the antimicrobial effect of SSWPE against bacteria such as Bacillus subtilis, Staphylococcus aureus, Enterococcus feacalis, Escherichia coli, Streptococcus pyogenes, Salmonella typhi, Klebsiella pneumonia and Pseudomonas aeruginosa and assessing the potential of using SSWPE on chicken patties in order to reduce the microbial contaminants. Research Method: Agar well diffusion method and Minimum inhibition concentration (MIC) method were used to determine the antimicrobial activity in the pod extract. In order to investigate the antibacterial effect of S. saman extract in chicken patties, total plate counts and selective plate counts (to enumerate Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa) were carried out on refrigerated chicken patties stored for 1, 7 and 14 days. The data generated from the study were subjected to one-way analysis of variance (ANOVA). Results: The result of Agar well diffusion method showed that the SSWPE was active against all the tested bacteria with varying mean zones of inhibition. S. saman ethanolic whole pod extract has shown the 25 μg /ml as the minimum inhibition concentration against both Gram positive and Gram negative bacteria used in the study when compared to the standard Ciprofloxacin at 1μg /ml. The total microbial counts of the chicken patties with various treatments showed increase in total microbial counts with increment of the time of storage from day 1 to 14. Salmonella and Pseudomonas were absent in chicken patties at the day 1 and in other two sampling points (day 7 and 14) whereas Escherichia coli was present at day 1 in T4, T5 and in day 14 in T5. Original Value: Thus the extract of S. saman whole pods has a potential of serving as antimicrobial agent at the minimum inhibition concentration of 25 μg /ml.

Quality of Chicken Patties with Different Levels of Tapioca Flour Prepared by Using Food Processer

A study was conducted to prepare spent hen meat patties by incorporation of tapioca flour and to compare the quality and economics of such patties processed by using food processor and bowl chopper. Chicken meat patties with 3% maida (control) and different levels of tapioca flour (3, 5 and 7%) prepared by using food processor were subjected to physico-chemical, chemical composition and sensory analysis. Results revealed that patties containing 5 and 7% tapioca flour had significantly (P 0.05) differences were observed in sensory quality of patties containing different levels of tapioca flour, but 5% tapioca flour incorporated patties had non-significantly higher overall acceptability. The patties prepared with incorporation of 3 and 5% tapioca flour had significantly (P<0.05) higher protein and fat contents than patties containing 7% tapioca flour. Hence, formulation with 5% tapioca flour was selected over 3% tapioca flour to replace more meat portion. The patties processed by using bowl chopper had significantly (P<0.05) higher emulsion stability (95.26%) and texture score (7.63) compared to patties processed by using food processor, but all other parameters remained unaffected. Quality of patties prepared by using food processor and bowl chopper were comparable. The cost of production of patties prepared by incorporating different levels of tapioca flour by replacing the meat decreased proportionately. Since the food processor is very cheap (Rs 5000), it is economical to prepare patties by incorporating 5% tapioca flour using food processor without affecting sensory and physico-chemical qualities for small scale production.

The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties during Frozen Storage

This research investigates that the effects of carnosine and phytic acid using to mechanically deboned chicken (MDCM) patties on pH, thiobarbituric acid reactives (TBARS), metmyoglobin, haem iron during 180 days of storage at -18ᵒC. Color characteristics ( L, a* b* , Hue and chroma values) and sensory analysis were also examined in the mechanically deboned chicken patties. Treated with butylated hydroxylanisole (BHA) and carnosine decreased the TBARS values when comparing with control group (without antioxidant), except phytic acid group. Metmyoglobin formation was inhibited in MDCM patties by BHA, carnosine, phytic acid at the end of the frozen storage. The initial a* value (18.63-20.80) decreased (9.13) during storage.

Preparation of Edible Film Based on Egg White Protein Powder to Prolong Shelf Life of Chicken Patties

Preparation of Edible Film Based on Egg White Protein Powder to Prolong Shelf Life of Chicken Patties

Effect of essential oils incorporated edible film on quality and storage stability of chicken patties at refrigeration temperature (4 ± 1°C).

A blend of oregano and thyme essential oils (EOs) incorporated edible film was evaluated to improve the storage quality of chicken meat patties. Several preliminary trials were carried out to optimize the levels of bio-polymer to obtained desired edible film as a carrier and blend of EOs as bio preservatives. Preliminary studies indicated that 1.5% (w/v) solution of carrageenan as bio-polymer and 0.10% (v/v) oregano with 0.15% (v/v) thyme EOs in blend form asantimicrobial were suitable. Chicken meat patties wrapped with edible film incorporated with aforementioned EOs, packaged aerobically were stored at refrigeration temperature (4 ± 1°C) for further studies. Results of refrigeration storage, showed that control samples had significantly higher pH and thiobarbituric acid reacting substances value than EOs treated products. There were significantly lower microbial counts observed in treatment samples (with EOs) and found well within permissible limit as compared to control. All the treatment samples showed lower or comparable flavour score in regard with control. It was found that shelf-life of chicken meat patties increased significantly (P < 0.05) during refrigerated storage and showed acceptable quality up to storage period of 30days.

Role of protein oxidation in the nutritional loss and texture changes in ready‐to‐eat chicken patties

SummaryThe oxidative damage to proteins during processing of ready‐to‐eat chicken patties and its impact on the nutritional value and texture properties of the product were assessed. The effect of cooking techniques (boiling, roasting and grilling) and microwave reheating (600 mW per 1 min) after 7 and 14 days of cold storage (+4 °C) were studied. Cooking methods had an effect (P &lt; 0.05) on most protein oxidation parameters, including protein depletion of tryptophan, thiols, protein carbonylation and formation of cross‐links. Overall, the succeeding chilled storage led to an aggravation of the oxidative damage which occurred along with hardness increase and impaired digestibility. Microwave reheating had contradictory effects on protein oxidation parameters. An increase in protein carbonylation occurred along with a cleavage of disulphide bonds that would explain a decrease in hardness. This study illustrates to which extent the oxidative damage to meat proteins affects protein quality and nutritional value of a severely processed meat product. The impact of assorted cooked procedures on these events is also discussed.

Replacement of pork back fat with pre-emulsion of wheat (Triticum aestivumL.) sprout and collagen and its optimization for reduced-fat patties

The purpose of this study is partial substitution of the pork back fat with the pre‐emulsion of 20% collagen, 10% wheat sprout fiber, and 70% ice in chicken patties. The pH, color, cooking loss, reduction in diameter and thickness, shear force (SF), protein solubility, and sensory properties of patties treated with the pre‐emulsion were determined. The increase in pre‐emulsion level was associated with increasing pH, yellowness, protein solubility, and SF of chicken patties in the pre‐emulsion samples. The value of lightness, redness, cooking loss, reduction in diameter, and reduction in diameter and thickness of the reduced‐fat chicken patties treated with pre‐emulsion was decreased. The overall acceptability of patties samples was higher for control and samples treated with 5 and 10% pre‐emulsion as compared to other treatment groups. Thus, up to 10% pre‐emulsion of wheat sprout and collagen may improve the quality characteristics of reduced‐fat chicken patties. PARTIAL APPLICATIONS: There are a few problems, which is poor quality characteristics such as excessive cooking loss and deterioration of physical properties in low‐fat meat product. Pre‐emulsion of wheat sprout fiber and collagen can improve the quality characteristics of low‐fat patties in this study. Therefore, the results of this study provide the information to proper level of pre‐emulsion of wheat sprout fiber and collagen in quality of reduced‐fat patties. This information will be useful for the development and improvement of new reduced‐fat meat products

Oxidative Stability of Ground Chicken Patties Enhanced with Rosemary Diterpene Phenols Relative to Ascorbic Acid

Present study was conducted to optimize natural phenols mixture which can yield the antioxidative effect equivalent to 500 ppm ascorbic&nbsp; acid (AA) in raw and cooked ground chicken patties stored under refrigeration. Purified rosemary extract (Oxikan-R) with 2.8% carnosic&nbsp; acid (CA) and 0.55% carnosol has been incorporated into ground chicken patties at 0.05% (low-dose), 0.18% (high-dose) and compared&nbsp; with 0.05% AA and non-treated control. Oxikan-R and AA are effective (p&lt; 0.05) in limiting the lipid oxidation in both raw and cooked&nbsp; chicken patties. Protective effects of antioxidants in stabilizing the meat color through reduction (p&lt; 0.05) of % metmyoglobin, % dena&nbsp;tured myoglobin and improved redness scores (a*-value) were observed during storage. Reduction in total plate counts of chicken patties&nbsp; treated with Oxikan-R compared to control suggested the antimicrobial activity of Oxikan-R. Present study demonstrates the efficacy&nbsp; of Oxikan-R as a natural alternative to ascorbic acid.&nbsp

Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties

Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, pentameric proanthocyanidins). Peel and pulp MPCs were then separately evaluated as natural antioxidant additives (2.0% w/w level) in raw breast chicken patty, susceptible to oxidation. Their effect on technological properties was also analyzed. MPCs reduced in 50% the formation of thiobarbituric acid reactive substances (TBARS) in raw patties during 10-days storage at 4.0°C. Ferric reducing power (FRAP) was 77–157% higher in MPCs-added patties, especially with peel MPCs, being then attributed to the antioxidants supplied by these MPCs. It can be also associated to the highest α- and γ-tocopherol levels found in the peel MPCs-added patties, which remained high after cooking as well. Also, higher pectin and low lignin contents of pulp MPCs determined greater hydration, stabilized the cyanidins and, hence, the red color transferred to raw patties, and increased springiness of cooked patties. Plum peel and pulp MPCs are efficient additives for chicken meat products.

Effect of incorporation of minced broiler skin and whole egg malange on the quality of chicken meat patties

In the present experiment, minced broiler skin (MBS) paste at three different levels (5, 7.5 and 10%) were used to replace both lean meat and fat proportionately in the preparation of chicken patties to study the combined effect of MBS and whole egg malange (WEM) (5%) on the quality of chicken patties. Batter was prepared by hand–mixing the ingredients with minced meat and minced fat and patties were cooked in preheated electrical oven at 180ºC for 30 min to an internal temperature of 80ºC. Increased level of incorporation of minced broiler skin paste significantly (p&gt;0.05) decreased the emulsion stability of the batter, and percentage yield, moisture, protein, ether extract and ash contents of the cooked patties. Incorporation of broiler skin significantly (p&gt;0.05) increased the shrinkage of the product as indicated by the measurement of diameter and thickness. Scores for the sensory attributes at all levels of minced broiler skin paste incorporation in the patties were fair to good (except juiciness = 5.87) which were comparable to control samples. Refrigerated (4±1°C) storage in LDPE for 15 days resulted in significant (p&gt;0.05) and gradual decrease in all the quality attributes (TBA value, Tyrosine value and microbiological) and sensory scores, but were well within the limits of acceptability. It is concluded that good acceptable quality chicken patties can be prepared by replacing lean meat and fat with minced broiler skin paste at 5.0% level.

Effect of polyphenols dietary grape by-products on chicken patties

An experiment was conducted to study the dietary effect that the inclusion (40 g kg−1) of grape seed (GS), grape skin (SS), grape pomace (GP), and (0.2 g kg−1) of vitamin E (E) had on the composition and microbiological quality of chicken breast meat and on the physico-chemical parameters (TBARS, pH, color, Kramer shear force), sensorial characteristics, and microbiological quality of chicken breast meat patties during chilled storage (0, 3, 6, and 9 days) at 2 °C. In general, proximate composition and microbial counts of the raw chicken breast meat and the patties were not affected. Lower TBARS values were detected in patties formulated with breast meat obtained from birds fed E, SS, and GP diets. No clear effect was observed on the color or textural characteristics of the different patties. The addition of SS and GP in chicken diets reduced TBARS values showing some improvement in the oxidative stability of breast patties without affecting its technological properties, sensorial attributes, or microbial quality.

Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties.

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE b* values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.