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

Ali, Maha IK; Ibrahim, Rehab Mohamed; Mostafa, Aliaa G. M.

doi:10.1155/2022/9918215

Cited by 9 publications

(6 citation statements)

References 55 publications

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“…The highest diameter reduction was observed in the control sample, probably due to the shrinking of meat, denaturation of proteins, and water and fat loss. These results are in agreement with those of Ali et al, 2022 who reported that the lower shrinkage value was observed in the cantaloupe peel and seeds powder added patties.…”

Section: Cooking Properties and Functional Properties Of Chicken Nuggetssupporting

confidence: 93%

“…The highest moisture retention values were recorded in AC9 samples due to the higher fiber content of AC9. A similar result was reported by Ali et al, 2022 who reported that the cooking yields of chicken patties added cantaloupe peel and seeds powder were higher than the control samples at zero time. Chappalwar et al, 2021 also observed an increase in moisture and fat retention values of chicken patties with the addition of lemon albedo.…”

Section: Cooking Properties and Functional Properties Of Chicken Nuggetssupporting

confidence: 89%

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

Fadıloğlu,

Ergezer

2024

Turkish JAF Sci.Tech.

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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.

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Section: Cooking Properties and Functional Properties Of Chicken Nuggetssupporting

confidence: 93%

Section: Cooking Properties and Functional Properties Of Chicken Nuggetssupporting

confidence: 89%

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

Fadıloğlu,

Ergezer

2024

Turkish JAF Sci.Tech.

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“…Raw mutton patties were weighed, then cooked and surface‐dried with a filter and measured once more using an analytical scale balance (Ali et al., 2022). The cooking yield was calculated using the formula:

Cooking yield goodbreak= \frac{Weight of cooked mutton patties}{Weight of raw mutton patties} goodbreak\times 100

…”

Section: Methodsmentioning

confidence: 99%

“…Raw mutton patties were weighed, then cooked and surface‐dried with a filter and measured once more using an analytical scale balance (Ali et al., 2022 ). The cooking yield was calculated using the formula:

…”

Section: Methodsmentioning

confidence: 99%

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Ramatsetse,

Ramashia,

Mashau

2024

Food Science & Nutrition

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Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low‐fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red‐coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%–10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties.

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“…According to Alakali et al (2010), the occurrence of shrinkage during the cooking process was due to the muscle protein denaturation in the patties, and water and fat retention from the patties. With the addition of increased concentration of the treatments, the presence of fibre, solid or non-meat contents would create a stronger network and increase the ability of the patties to interact with water and fat, thus affecting the cooking yield and shrinkage of the food products (Hawashin et al, 2016;Sayas-Barberá et al, 2020;Ali et al, 2022). Despite no significant effects of the additives, the treated patties showed a slight increase in the cooking yield even with a low concentration of the treatments, suggesting the potential improvement for fat and fluid interaction in the patties incorporated with those treatments.…”

Section: Cooking Yield Cooking Shrinkage Moisture Content and Phmentioning

confidence: 99%

Physicochemical, Sensorial and Antioxidant Properties of Sardine Fish Patties Incorporated with Different Natural Additives

Chong

Aziz

Ismail‐Fitry

2023

MAB

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Sardine fish patty is a processed seafood product that easily spoiled because of oxidation. Oregano, cloves, cinnamon, turmeric, and green tea contain antioxidant properties that could preserve the fish patty. This study aimed to incorporate these ingredients into sardine fish patties and investigate their effects on the physicochemical properties, sensory evaluation, and lipid oxidation of the patties. The fresh sardine patties were treated with 0.5% of oregano (PWO), cloves (PWC), cinnamon (PWCI), turmeric (PWT) or green tea (PWGT) before being cooked, cooled and chill-stored for 12 days. No significant effects of the treatments were observed on moisture content, cooking yield, and shrinkage of the patties. The incorporation of turmeric significantly (P<0.05) affected all colour parameters on the patties (PWT). Although PWGT showed slightly increased values in some texture profiling parameters, the PWGT also showed positive acceptability regarding sensory evaluation for most of the eating quality parameters. A significant (P<0.05) reduction in TBARS values in the patties incorporated with green tea (PWGT), while increased scavenging activity values of the PWGT and cloves (PWC) were observed. Thus, the study implied that green tea demonstrated a good effect on sardine fish patty, as compared to spices, which could be a potential natural preservative to preserve the fish product during storage.

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

Cited by 9 publications

References 55 publications

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

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

Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat patties

Physicochemical, Sensorial and Antioxidant Properties of Sardine Fish Patties Incorporated with Different Natural Additives

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