AI Article Synopsis
- The study examines the impact of seed water extract (ASWE) in varying concentrations on the shelf-life and quality of chicken patties.
- ASWE contains high levels of (+)-catechin, exhibiting strong antioxidant properties and effective inhibition of gram-positive bacteria.
- Incorporating ASWE improves cooking properties, reduces microbial load, enhances phenolic content, and extends the refrigerated shelf-life of chicken patties by 15 days, particularly at the highest concentration tested (150 mg/100 mL).
Article Abstract
The present study investigates the effect of seed water extract (ASWE) at four levels (0, 50, 100, 150 mg/100 mL) 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 ( ≤ 0.05) and reached minimum values at 150 mg/100 mL but the pH decreased slightly. The cooking properties were significantly improved ( ≤ 0.05) at 150 mg/100 mL. Moreover, ASWE at high level (150 mg/100 mL) significantly ( ≤ 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 15 days in refrigerated storage using ASWE especially at high concentration (150 mg/100 mL).
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6675823 | PMC |
| http://dx.doi.org/10.1007/s13197-019-03862-y | DOI Listing |
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