Quality Improvement of the Chicken Sausage with Pepper Seed (Capsicum Annuum L.)

Kim, Yoo Kyeong

doi:10.12944/crnfsj.8.3.14

Cited by 5 publications

(5 citation statements)

References 30 publications

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“…The higher acceptability of blend samples by both countries' consumers showed their appreciation of spices. A previous study reported that pepper seeds could increase the acceptability of chicken sausages (Kim, 2020). The inclusion of a spice blend of sage, garlic, and rosemary in chicken substantially enhanced their acceptability (Mitchell, Brutnon, Fitzgerald, & Wilkinson, 2013).…”

Section: Resultsmentioning

confidence: 99%

Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers

Andaleeb

Chen

Liu

et al. 2023

Journal of Sensory Studies

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This study is aimed at providing a foundation for the acceptability of two traditional spices (Chinese 5‐spice blend “CS” and garam masala “GM”) in addition to using chicken as a carrier food by Chinese and Pakistani consumers. It can promote ethnic food trading by providing the flavor preferences information of cross‐cultural consumers. Chicken marinated with CS and GM were boiled, and evaluated by consumer hedonic test and Check‐all‐that‐apply sensory and emotion measurements. Results showed the high acceptability of chicken‐spice blend samples, though the drivers of liking between Chinese and Pakistani consumers were varied. Interestingly, chicken‐spice blend samples were recognized for positive emotions, whereas negative emotions were ticked for the least favorite plain chicken sample. Therefore, via the observation and analysis of consumers' behavior in chicken‐spices consumption, our findings may help food researchers and traders understand the perceptions from both countries and thus guide the ethnic food product development in a cross‐cultural context. Practical Applications This research provides a primary understanding of the flavor perception and acceptability of traditional spices from China and Pakistan by their consumers, which would lead a customer‐centered ethnic food innovation. The implicit needs explored between Chinese and Pakistani consumers for chicken and chicken product consumption would assist in probing the potential market opportunities for ethnic foods trading within and between each country.

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Section: Resultsmentioning

confidence: 99%

Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers

Andaleeb

Chen

Liu

et al. 2023

Journal of Sensory Studies

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“…As Reddy Maheswara D, Bhaskar Reddy, and Mandal (2018) noted, integrating natural extracts into meat products can subtly enhance inherent avors while masking any undesirable notes associated with meat oxidation. Several studies have reported that natural plant extracts can improve the overall sensory acceptability of meat products (Noori et al, 2018;Kilic et al, 2021;Kim, 2020). The improvement in the overall sensory acceptability of meatballs with CGE can be attributed to their antioxidant properties, avor enhancement, texture improvement, added nutritional value, and the positive perception of natural ingredients.…”

Section: Sensory Propertiesmentioning

confidence: 99%

Natural antioxidants from collard greens (Brassica oleracae var. acephala): effects on the storage stability and quality of meatballs

Muhammad,

Lailah,

Yeoh

et al. 2024

Preprint

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Synthetic antioxidants have been used to enhance the storage stability of meat by preventing lipid oxidation. However, concerns about their health risks and toxicity have led to increased interest in natural alternatives. Collard greens, known for their health benefits and appealing taste, are rich in bioactive compounds such as antioxidants, fiber, minerals, and vitamins. Their safety and nutritional profile make them ideal for use as preservatives or functional food ingredients in the food industry. This study evaluated the effects of collard greens extract (CGE) on the quality and storage stability of meatballs. Meatballs were formulated with CGE at 500 and 325 mg/kg and compared with those containing green tea extract (GTE) and a control group. The samples were stored under refrigeration, and oxidative stability was assessed over 30 days using TBARS. CGE demonstrated a significant lipid oxidation inhibitory effect comparable to GTE. Meatballs with 500 mg/kg of extract maintained significantly lower TBAR values (P < 0.05) than control samples over one month, showing up to a 30% reduction in lipid oxidation. The addition of CGE significantly influenced the texture and cooking yields (P > 0.05) and received positive sensory scores of the meatballs.

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“…Essential oils are obtained by hydro-distillation and are added directly as ingredients in chicken meat preparations; for this purpose, essential oils of fennel seeds, pepper seeds, garlic, basil, and rosemary are used (Sallam et al, 2004;Stojanović-Radić et al, 2018;Kačániová et al, 2019;Kim, 2020). The oils can also be encapsulated to preserve their odours and flavours, protect them from degradation and likely improve their stability.…”

Section: Essential Oilsmentioning

confidence: 99%

Poultry Meat Quality Preservation By Plant Extracts: An Overview

Feknous,

Ait Saada,

Boulahlib

et al. 2023

Meat Technology

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Poultry meat is appreciated by consumers for its nutritional value, low fat content, versatility of use in various cuisines and affordable prices. However, its susceptibility to spoilage due to multiple pre-slaughter and processing factors poses challenges for the meat industry, especially in developing countries. To improve the safety of poultry products, synthetic preservatives like nitrites, butylated hydroxytoluene and sulphites are used. Currently, these additives/preservatives have, however, raised concerns about their impact on human health, prompting a shift from consumers toward natural alternatives, such as medicinal and aromatic plants. Therefore, this paper delves into the potential of plant extracts as natural preservatives for improving the quality and shelf-life of chicken meat and processed products. It provides an overview of the various plant extracts and essential oils that have demonstrated antimicrobial, antioxidant and enzyme inhibitory properties, without compromising the sensory attributes of the products. Different incorporation methods are discussed, including direct incorporation or marination in aqueous and/or alcoholic extracts, and the use of essential oils, including for in vivo animal feed supplementation. Overall, each method influences the final product quality differently. We further summarised the current knowledge about the mechanisms of action of the plant extracts tested, even though they are not fully elucidated. Despite the benefits of these compounds, some challenges have to be addressed, including standardising the composition of the extracts, harmonising the sensitivity of the bioactive compounds with the processing conditions, ensuring cost effectiveness and obtaining regulatory approvals for their use. The scaling up of production to meet industry demands also presents some technical challenges. Overall, the application of natural plant preservatives not only enhances chicken meat quality, but also could support the meat industry to align with the evolving consumer expectations for sustainable food products.

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Quality Improvement of the Chicken Sausage with Pepper Seed (Capsicum Annuum L.)

Cited by 5 publications

References 30 publications

Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers

Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers

Natural antioxidants from collard greens (Brassica oleracae var. acephala): effects on the storage stability and quality of meatballs

Poultry Meat Quality Preservation By Plant Extracts: An Overview

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