Cooked Chicken Patties Research Articles

The Effects of Acorn Flour on Some Quality Characteristics of Chicken Patties

The study was carried out to develop chicken patties by incorporating acorn flour as a meat replacer at 3%, 6%, and 9% levels in the formulation. For this purpose, the chemical (moisture, protein, fat, ash), pH, thiobarbituric acid (TBA), and color analyses in the raw and cooked chicken patties were analyzed. In addition, the cooking properties (cooking yield, diameter reduction, thickness reduction), functional properties (moisture and fat retention) and sensory properties were examined on cooked chicken patties. There were significant changes in the chemical, cooking, functional, and color properties of chicken patties with acorn flour. The moisture and protein values decreased, in both raw and cooked samples incorporated with acorn flour but fat level increased only in raw acorn flour added samples. Lightness (L*) and redness (a*) values decreased significantly. The addition of acorn flour caused an increase in b* values of raw samples and a decrease in cooked samples. Acorn flour was not effective in preventing lipid oxidation. The addition of acorn flour contents in chicken patties improved functional and cooking properties, decreased cooking loss, and increased moisture and fat retention. The use of acorn flour improved the quality parameters of patties, but the addition of acorn flour resulted in a darker color in patties. The use of acorn flour in chicken meatballs did not negatively affect sensory properties except color. In conclusion, acorn flour can be used as a filler and binder in chicken patties.

The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics

The improvement effects of Lentinus edodes powder (LEP) marination with different concentrations (0, 6–14 %) on physicochemical, oxidative and flavor quality of chicken patties were evaluated. Greater pH, redness, yellowness, water holding capacity and their strong correlations were observed in LEP-marinated samples. Changed water distribution, inhibited lipid oxidation and enhanced protein oxidation occurred through LEP marination. The highest gel strength and resilience and the lowest hardness and chewiness were obtained in 10 % LEP-marinated sample. Meanwhile, taste activity values of amino acids and saltiness peaked and umami rose in this sample. 124 volatiles were detected and 16 compounds were simultaneously detected by gas chromatography-ion mobility spectrometry and gas chromatography-mass spectrometry. Hexanal, 1,2,4-trithiolane and 1-hexanol were considered as the key differential aroma-active compounds according to odor activity values and chemometric analysis. This study confirmed LEP as a prospective ingredient to improve the quality of meat products.

Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract

ABSTRACT The aim of the current study was to explore the preservative effect of aqueous coriander extract and butylated hydroxytoluene (BHT) on the shelf life of refrigerated chicken patties for 9 days. For this purpose, BHT (100 ppm) and aqueous coriander extract (1%) was applied to improve the storage stability. The patties were evaluated for their physiochemical characterization including total phenolic content (TPC), thiobarbituric acid reactive substances (TBARS), peroxide value (PV), total carbonyl, metmyoglobin, and instrumental color, microbial analysis including (total plate count), and sensory attributes including (color and odor). The results showed that coriander extract has a significant (P < .05) effect in terms of delaying microbial growth, lipid and protein oxidation compared to BHT application. Likewise, higher phenolic contents were observed in patties treated with coriander extract. Conclusively, coriander extract did not impose any undesirable effect of physical attributes (instrumental color and color/odor) of cooked chicken patties. It is concluded that aqueous coriander extract is a plenteous source of various antioxidants and should be used as a functional food additive in meat products at 1% concentration without affecting the product’s quality attributes.

Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity.

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.

Optimization of freeze-dried tomato powder and olive oil for oven and microwave cooked chicken patties by response surface methodology

Optimization of freeze-dried tomato powder and olive oil for oven and microwave cooked chicken patties by response surface methodology

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.

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

Peanut skin extract reduces lipid oxidation in cooked chicken patties

The objectives of this study were to evaluate the antioxidant capacity of peanut skin extract and its effect on the color and lipid oxidation of cooked chicken patties over 15 d of refrigerated storage. The extract was obtained using 80% ethanol and evaluated in terms of total phenolic content, reducing power based on the ferric reducing ability of plasma (FRAP) reagent, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. The patties were made with ground thigh fillets, chicken skin, and 2% salt. They were homogenized and divided into the following two groups: a control treatment without antioxidants and a peanut skin treatment with 70 mg gallic acid equivalent (GAE)/kg per patty. Analyses of the fatty acid profiles, instrumental colors (L*, a*, and b*) and thiobarbituric acid reactive substances (TBARS) were performed on d 1, 8, and 15 of storage at 1 ± 1ºC. The peanut skin extract resulted in a phenolic content of 32.6 ± 0.7 mg GAE/g dry skin, an antioxidant activity (FRAP) of 26.5 ± 0.8 6 μmol Trolox equivalent/g dry skin, and an efficient concentration (EC50) of 46.5 μg/mL. The total unsaturated fatty acid was approximately 73%, and 39% of this fatty acid content was monounsaturated. The peanut skin extract slowed the decrease in the a* values (P < 0.05) but reduced the L* and b* values compared to the control samples during storage (P < 0.05). Lipid oxidation was minimized by the peanut skin extract (P < 0.05), which resulted in a maximum value of 0.97 malondialdehyde (MDA)/kg compared to values that were close 19 mg MDA/kg patties in the control sample at the end of storage period. Thus, it can be concluded that although peanut skin extract causes little color change, it can be applied as a natural antioxidant to cooked chicken patties because it efficiently inhibits lipid oxidation in this product during refrigerated storage.

Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties

Strawberries contain high levels of antioxidants and have beneficial effects against oxidative stress-mediated diseases, such as cancer. They contain multiple phenolic compounds, which contribute to their biological properties. Hence, a study was carried out to optimise the extraction of antioxidants and evaluate the antioxidant potential of strawberry fruit extract (SE) in cooked chicken patties during refrigerated storage. The activity of SE was compared with that of butylhydroxytoluene (BHT). The effect of solvent type (MeOH and EtOH), concentration (0-70%) of EtOH in the system, temperature (30-60 °C), and time (30-150 min) on DPPH•-scavenging activity of SE was investigated. Response surface methodology was used to estimate the optimum extraction conditions for each parameter. The maximum predicted DPPH• scavenging under the optimised conditions (100% MeOH, 30 °C, 150 min) was 43% at 1 mg SE mL⁻¹. Freshly prepared chicken patties were treated with 5% and 10% SE and 2% BHT, and stored aerobically at 4 °C for 6 days. SE had no influence (P < 0.05) on any of the sensory attributes of the patties. The values of thiobarbituric acid reactive substances reduced significantly (P < 0.05) from 2.47 mg in control patties to 0.312 mg and 0.432 mg malonaldehyde kg⁻¹ sample in 5-SE and 10-SE patties, respectively, on the day 6 of storage. The optimised model depicted MeOH at 30 °C with an extended time of 150 min as the optimum settings for extraction of compounds from strawberry that had the scavenging activity. The study shows that the extraction of natural antioxidants from strawberry can be improved by optimising several key extraction parameters. SE also acted as an effective antioxidant and suppressed lipid peroxidation in cooked chicken patties.

ANTIOXIDANT POTENTIAL OF POMEGRANATE JUICE IN COOKED CHICKEN PATTIES

ABSTRACT This study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ) and vitamin C (VC) in cooked chicken patties during storage at 4C. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); PJ 5 (5 mg eq PJ phenolics per 100 g meat); PJ 10 (10 mg eq PJ phenolics per 100 g meat); PJ 15 (15 mg eq PJ phenolics per 100 g meat); PJ 20 (20 mg eq PJ phenolics per 100 g meat); VC 50 (50 mg VC per 100 g meat). The PJ exhibited significantly (P &lt; 0.05) higher reducing power compared with VC. Total phenolic content (as tannic acid equivalent) significantly (P &lt; 0.05) increased from 226 in control to 432 ug/g in PJ 20 patties. Incorporation of 15 mg eq PJ phenolics per 100 g patties was sensorily acceptable. The thiobarbituric acid values were significantly (P &lt; 0.05) reduced from 1.358 in control patties to 0.341 mg malonaldehyde per gram samples in PJ 15 and PJ 20 patties. PJ treatment (PJ 10, PJ 15 and PJ 20) inhibited (P &lt; 0.05) lipid oxidation in cooked chicken patties to a greater extent than VC treatment. Hence, naturally available PJ can be utilized as an alternative to synthetic antioxidants in chicken meat patties with added health benefits.PRACTICAL APPLICATIONSSince many of the synthetic antioxidants are associated with potential health risks, the meat industry is looking for natural ingredients to prevent lipid oxidation. Pomegranate juice (PJ) has been demonstrated to be high in antioxidant activity and could be used as a natural source of polyphenols in poultry meat products. The PJ was also reported to be effective in the prevention of atherosclerosis, low‐density lipoprotein oxidation, prostate cancer, platelet aggregation and various cardiovascular diseases. Hence, the meat industry should take notice of the use of these fruits as a potential source of phenolics which have immense nutraceutical value or can be utilized to produce functional meat products of great commercial interest.

Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin

Chicken breast and beef loin were ground, and no, NaCl, NaCl+myoglobin, NaCl+Fe(II), or NaCl+Fe(III) additions were made; patties were then prepared. Half of the patties were packaged in oxygen-permeable bags and stored at 4 degrees C for 10 days, and the other half were cooked in a 95 degrees C water bath to an internal temperature of 75 degrees C, packaged in oxygen-permeable zipper bags, and stored at 4 degrees C for 7 days. The oxidative stability of raw and cooked chicken breast and beef loin were determined during storage. Chicken breast was more resistant to various exogenous oxidative factors than beef loin: addition of NaCl did not increase TBARS values and nonheme content of raw chicken breast, but significantly increased those of raw beef loin patties during storage. Addition of NaCl+Mb did not affect lipid oxidation in raw chicken breast patties, but decreased the TBARS of beef loin during storage. Addition of NaCl+Fe(III) or NaCl+Fe(II) increased the TBARS values of both raw chicken breast and beef loin during storage, but the increase was greater in beef loin than in chicken breast. The TBARS values of all cooked chicken breast and beef loin increased during 7 days of storage, but the increases in cooked chicken patties were significantly smaller than those of cooked beef loin patties with the same treatments. Addition of NaCl and cooking caused severe degradation of myoglobin, leading to a significant increase in free ionic iron content in beef loin. It is suggested that free ionic iron is the major catalyst for lipid oxidation, and the low "storage-stable and heat-stable" ferric ion reducing capacity in chicken breast were responsible for the high oxidative stability for raw and cooked chicken breast compared with beef loin under prooxidants, cooking, and storage conditions.

Antioxidant activity of pomegranate rind powder extract in cooked chicken patties

SummaryThe radical scavenging activity, reducing power and phenolic composition of pomegranate rind powder extract (RP) were determined and antioxidant properties of RP was evaluated in cooked chicken patties compared with vitamin C (VC) during refrigerated storage. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); RP 5, RP 10, RP 15 and RP 20 (5, 10, 15 and 20 mg equivalent RP phenolics 100 g−1 meat, respectively) and VC 50 (50 mg VC 100 g−1 meat). The RP exhibited significantly (P &lt; 0.05) higher reducing power and 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity. Incorporation of RP into chicken patties significantly (P &lt; 0.05) reduced the HunterLab L* values compared with control and VC patties. Total phenolic content (as tannic acid equivalent) significantly (P &lt; 0.05) increased from 308 in control to 441 μg g−1 in RP 20 patties. Addition of RP to chicken patties did not affect any of the sensory attributes. The values of thiobarbituric acid reactive substances were significantly (P &lt; 0.05) reduced from 1.530 in control patties to 0.135 mg malonaldehyde kg−1 samples in RP patties. Pomegranate rind powder extract treatment (RP 10, RP 15 and RP 20) substantially inhibited (P &lt; 0.05) lipid oxidation in cooked chicken patties to a much greater extent than VC treatment. Therefore, pomegranate rind powder can be utilized as an excellent natural antioxidant source.

Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

A study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ), rind powder extract (RP) and butylated hydroxyl toluene (BHT) in cooked chicken patties during refrigerated storage. Freshly minced chicken meats were assigned to one of the following four treatments: control (meat treated with no antioxidants); 10 mg equivalent PJ phenolics per 100 g meat; 10 mg equivalent RP phenolics per 100 g meat; 10 mg BHT per 100 g meat. The patties formed from the minced meats were grilled for 20 min and stored under aerobically at 4 °C for 15 days. Total phenolic content (as tannic acid equivalent) significantly ( P < 0.05) increased from 152 in control to 195 and 224 μg/g in PJ and RP patties. Addition of PJ or RP did not affect any of the sensory attributes. The TBARS values were significantly ( P < 0.05) reduced from 1.272 in control patties to 0.896, 0.763 and 0.203 mg malonaldehyde per kg samples in BHT, PJ and RP patties, respectively. The RP treatment substantially inhibited ( P < 0.01) lipid oxidation in cooked chicken patties to a much greater extent than BHT treatment. The PJ or RP at a level of 10 mg equivalent phenolics/100 g meat would be sufficient to protect chicken patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.

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

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 &lt; 0.05) reduced compared to control or SL patties. The SL‐containing patties had lower (P &lt; 0.05) aw values compared to control or CL patties. The CL‐ or SL+CL‐containing patties had lower denatured myoglobin and higher (P &lt; 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 &lt; 0.05) penetrometer reading compared to the SL‐containing patties, indicating soft texture. Thiobarbituric acid (TBA) values were significantly (P &lt; 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 &gt; 0.05) was observed in aerobic plate counts between control and lactate‐added patties during 28‐d storage.

Assessment of the Antioxidant Potential of Food Ingredients in Fresh, Previously Frozen and Cooked Chicken Patties

Antioxidants were added (concentration range 0-4%) to fresh, minced chicken meat. Antioxidant potential was assessed through TBARS and colour measurements. Optimum test ingredient concentrations determined were; aloe vera (AV) (1.0%), fenugreek (Fen) (0.01%), ginseng (Gin) (0.05%), mustard (Mtd) (0.25%), rosemary (RM) (0.1%), sage (S) (0.1%), soya protein (SP) (0.01%), tea catechins (TC) (0.01%) and whey protein concentrate (WPC) (2%). The optimum concentration of each test ingredient was incorporated into fresh, previously frozen and cooked chicken patties. Control meat (low vitamin E) was divided into 11 groups. Optimum concentrations of test ingredients were added (groups 1-9). BHA/BHT was group 10, control (group 11) and dietary vitamin E supplemented meat (group 12). In fresh meat, BHA/BHT was the most effective antioxidant, while RM was the most effective among the food ingredients tested. In previously frozen meat, Vitamin E, TC, S, BHA/BHT and RM were effective antioxidants. In cooked chicken patties, BHA/BHT was the most effective antioxidant, while TC were the most effective among the food ingredients tested. Antioxidants (BHA/BHT, RM, Vitamin E, TC and S) were more active in patties formed from previously frozen meat than patties formed from fresh meat and were most active in cooked patties. Thus, increasing the oxidative stress on the meat product, increased the effectiveness of added antioxidants. Overall, TC, RM and S had the best antioxidant potential in fresh, previously frozen and cooked chicken patties.

Use of oxygen sensors for the non-destructive measurement of the oxygen content in modified atmosphere and vacuum packs of cooked chicken patties; impact of oxygen content on lipid oxidation

Samples were packaged under vacuum and modified atmosphere (70% N 2:30% CO 2) and stored at 4 °C, under 616 lux fluorescent lighting, for 25 days. Oxygen sensors attached to the inside of the lidding material in MAP packages or inserted into vacuum packages were capable of monitoring changes in oxygen levels. Lipid oxidation of samples was measured at regular intervals. Residual oxygen levels were typical of those found in MAP and vacuum-packaged meats at 0.9–1.1% and 0.11–0.15%, respectively. MAP samples contained the highest levels of oxygen and were significantly ( P<0.05) more oxidised than vacuum-packaged samples. A significant ( P<0.05) reduction in lipid oxidation was observed in vitamin E supplemented patties compared to unsupplemented samples. Vitamin E supplementation had an important effect in counteracting the influence of freely available oxygen on lipid oxidation. The ability to continually assess oxygen levels within packs containing cooked processed meats, through continual, non-destructive assessment using oxygen sensors, provides a far more realistic approach to determining realistic shelf-life stabilities of foods held in vacuum or modified food packing systems.

Process Lethality and Product Yield for Chicken Patties Processed in a Pilot-Scale Air-Steam Impingement Oven

Chicken breast patties were processed in a pilot-scale air-steam impingement oven to a patty center temperature of 55 to 80°C. Thermal processing was conducted at an air temperature of 149°C, an air velocity of 7 to 13 m3/min, and a wet bulb temperature of 39 to 98°C. From thermal histories, the total process lethality of the patties was calculated for Salmonella spp. and Listeria innocua using the previously published z-values. The effect of product temperature, wet bulb temperature, and air velocity on process lethality was analyzed using a regression model. The process lethality of Salmonella spp. and L. innocua in the cooked chicken patties was correlated to the patty center temperatures and cooking conditions. The process lethality was strongly correlated to product temperature and was affected by cooking conditions. Process lethality started to increase rapidly at the product temperature around 67°C. Regression analysis was used to correlate the product yield with cooking conditions. Depending on air velocity, product yield decreased 10 to 14% with increasing endpoint temperature from 55 to 80°C and increased 2 to 9% with increasing wet bulb temperature from 39 to 98°C. The effect of air velocity on the yield interacted with product temperature and wet bulb temperature.

Heat Transfer Properties, Moisture Loss, Product Yield, and Soluble Proteins in Chicken Breast Patties During Air Convection Cooking

Chicken breast patties were processed in an air convection oven at air temperatures of 149 to 218 C, air velocities of 7.1 to 12.7 m3/min, and air relative humidities of 40 to 95%. The air humidity was controlled via introducing steam into the oven. The patties were processed to a final center temperature of 50 to 80 C. Heat flux, heat transfer coefficient, moisture loss in the cooked chicken patties, the product yield, and the changes of soluble proteins in the product were evaluated for the cooking system. During cooking, heat flux varied with the processing time. Heat flux increased with increasing air humidity. The effective heat transfer coefficient was obtained for different cooking conditions. Air humidity in the oven affected the heat transfer coefficient. The moisture loss in the cooked products increased with increasing the final product temperature and the oven air temperature. The soluble proteins in the cooked patties decreased with increasing the final product temperature. Increasing humidity increased heat transfer coefficient and therefore reduced cooking time. Reducing oven temperature, reducing internal temperature, and increasing air humidity increased the product yield. Soluble proteins might be used as an indicator for the degree of cooking. The results from this study are important for evaluating commercial thermal processes and improving product yields.

Survival and Growth of Salmonella and Listeria in the Chicken Breast Patties Subjected to Time and Temperature Abuse under Varying Conditions

Chicken breast patties were inoculated with a mixture of Salmonella Senftenberg, Salmonella Typhimurium, Salmonella Heidelberg, Salmonella Mission, Salmonella Montevideo, Salmonella California, and Listeria innocua. The initial inoculation of bacteria was approximately 107 log10 CFU/g. The inoculated patties were processed in a pilot-scale air convection oven at an air temperature of 177°C, an air velocity of 9.9 m3/min, and a low (a wet bulb temperature of 48°C) or high (a wet bulb temperature of 93°C) humidity condition. The patties were processed to a final center temperature of 65 to 75°C. The survivors of Salmonella and Listeria in the processed patties were evaluated. Processing humidity affected the survivors of bacteria. More survivors of Salmonella and Listeria (>2 logs) were obtained for the patties cooked at low humidity than at high humidity. After thermal processing, the patties were stored under air, vacuum, or CO2 at refrigerated (4°C) or thermally abused (8 to 15°C) temperatures. Storage temperature, time, and gas environment affected the bacteria growth. Higher storage temperature and longer storage time correlated to an increased growth of bacteria in the cooked chicken patties. Less Salmonella (2 logs) and Listeria (0.5 to 1 log) cells were obtained in the patties stored under vacuum than in air. Storing the patties in 30% CO2 reduced the growth of Salmonella more than 2 log10 CFU/g. At a CO2 level of 15%, 1 log10 CFU/g of reduction was obtained for Listeria in cooked chicken patties.

Visible/Near‐Infrared Spectroscopy for Physical Characteristics of Cooked Chicken Patties

ABSTRACTCooking loss and Kramer shear properties (yield force, yield deformation, and yield energy) of chicken patties were measured after various degrees of cooking. Cooking loss and yield deformation were related (R=0.91 and ‐0.76, respectively) to the integrated time‐temperature history. In contrast, yield force and energy were well related (R=0.85 and 0.84, respectively) to endpoint temperature. Visible/near‐infrared (NIR) calibrations were developed and validated for the physical characteristics. Among the tested properties, visible/NIR spectroscopy was most accurate in predicting cooking loss and yield force. Standard errors of prediction were 7.9 and 8.2% of the corresponding property range among samples.