Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract
ABSTRACTThe 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 stor...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2189086 |
| _version_ | 1797202442087038976 |
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| author | Awais Ahmad Nasir Mahmood Muzzamal Hussain Umme Aiman Samiah H. Al-Mijalli Muhammad Ahtisham Raza Entessar Al Jbawi |
| author_facet | Awais Ahmad Nasir Mahmood Muzzamal Hussain Umme Aiman Samiah H. Al-Mijalli Muhammad Ahtisham Raza Entessar Al Jbawi |
| author_sort | Awais Ahmad |
| collection | DOAJ |
| description | ABSTRACTThe 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. |
| first_indexed | 2024-03-11T18:19:47Z |
| format | Article |
| id | doaj.art-0e77e94214b142539da4c7776e6b93e7 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-24T08:03:30Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-0e77e94214b142539da4c7776e6b93e72024-04-17T13:20:14ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-0126185586510.1080/10942912.2023.2189086Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extractAwais Ahmad0Nasir Mahmood1Muzzamal Hussain2Umme Aiman3Samiah H. Al-Mijalli4Muhammad Ahtisham Raza5Entessar Al Jbawi6Department of Food Sciences, Government College University, Faisalabad, PakistanDepartment of Zoology, University of Central Punjab Bahawalpur Campus, Bahawalpur, PakistanDepartment of Food Sciences, Government College University, Faisalabad, PakistanDepartment of Food Science and Nutrition, Government College University, Faisalabad, PakistanDepartment of Biology, College of Sciences, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiaDepartment of Food Sciences, Government College University, Faisalabad, PakistanAgricultural Extension Directorate, MAAR, Damascus, SyriaABSTRACTThe 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.https://www.tandfonline.com/doi/10.1080/10942912.2023.2189086Poultry meatcorianderoxidative stabilitymicrobial stabilityGreen extraction |
| spellingShingle | Awais Ahmad Nasir Mahmood Muzzamal Hussain Umme Aiman Samiah H. Al-Mijalli Muhammad Ahtisham Raza Entessar Al Jbawi Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract International Journal of Food Properties Poultry meat coriander oxidative stability microbial stability Green extraction |
| title | Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract |
| title_full | Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract |
| title_fullStr | Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract |
| title_full_unstemmed | Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract |
| title_short | Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract |
| title_sort | improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract |
| topic | Poultry meat coriander oxidative stability microbial stability Green extraction |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2189086 |
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