Impact of gamma irradiation and guava leaf extract on the quality and storage stability of chicken patties

Abstract

The current investigation was carried out to evaluate the impact of gamma irradiation and guava leaf extract (GLE) on chicken meat patties. The effects of treatments on chicken meat patties were determined by physicochemical, stability (oxidative and microbial), and antioxidant status during different packaging (aerobic and vacuum) at storage intervals (0, 5, and 10 days). The changes in physicochemical parameters of chicken patties were observed on various treatments, storage intervals, and different packaging. The TBARS and POV were found to increase significantly (p < .05) on 2 kGy and with the passage of storage time. The results of microbial load in samples were found to decrease on gamma irradiation with and without GLE. The antioxidant profile in chicken patties was with respect to control. Slight changes were seen in sensory parameters on different treatments at storage intervals. It is concluded that gamma irradiation eliminated the microbes and different concentrations of GLE improve the stability and antioxidant profile of chicken patties.

Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry

“…Phenol is one of the major compounds that acts as an essential antioxidant or free radical terminator. Measurement of total phenols content is one of the important criteria for estimating the antioxidant capacity of a sample [27] . In this study, the total phenols content of fresh SC was 6809.4 μg GAE/g dry.…”

“…DPPH is a stable, highly colored free radical that can scavenge labile hydrogen atoms to form colorless hydrazine-bonded polyphenolic compounds. The DPPH method is a method to evaluate the antioxidant potential of foods [21] , [27] . The impact of gum coatings on the DPPH radical scavenging activity of uncoated and coated SC are shown in Fig.…”

Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry

“…Phenolic compounds are one of the major groups that acts as an essential antioxidant or free radical terminator. Measurement of total phenolics is one of the important criteria for estimating the antioxidant capacity of a sample (Sadiq et al, 2023 ). In this study, the total phenolics of fresh SC was 5176.2 μg GAE/g dry.…”