Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage

Abstract

This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature (4±1 o C). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.

Effect of walnut green husk addition on some quality properties of cooked sausages

“…Simultaneously, the highest amount of WGH decreased springiness and chewiness. Similar trends in springiness and chewiness were observed by Choi et al (2011), when different amounts of lotus leaf powder were added to chicken meat patties. Recent studies have reported that frankfurters manufactured with addition of 25 g/100 g walnut were significantly harder and chewier as well as less springy than frankfurters without any additives (Ayo, Carballo, Solas, & Jim enezColmenero, 2008 that shear force and binding strength of beef steaks prepared with 10 g/100 g or more of walnut were significantly reduced (Jim enez- Colmenero et al, 2003;Serrano et al, 2007;Serrano et al, 2006).…”

Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

“…These results indicate that increasing wheat sprout level can decrease the hardness of cookies due to the water holding capacity of wheat sprout. Choi et al (2011) have reported that chicken meat patties added with lotus leaf powder have lower values of hardness compared to control patties. An et al (2010) has reported that the shear forces of meat products are gradually decreased in dietary fiber content.…”

Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork

“…A previous study has suggested a malondialdehyde concentration of 0.5 mg/kg as a threshold value for the perception of rancidity by consumers (38). Generally, lipid oxidation leading to rancidity is one of the most important changes during food storage and production (32).…”