The effects of onion skin powder on the quality of cooked chicken meat patties during refrigerated storage

Kurt, Şükrü; Ceylan, Huriye Gözde; Akkoç, Ahmet Eren

doi:10.1556/066.2019.48.4.3

Cited by 3 publications

(6 citation statements)

References 14 publications

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“…During the 28-day storage period, the concentration of MDA in the control samples grew to values above 0.71 µg MDA/g, while the samples with OPP remained stably low and did not show any increasing trend. Our results are consistent with Kurt et al [ 22 ], Chung et al [ 21 ], and with Bedrníček et al [ 20 ]. In addition, a strong significantly ( p < 0.05) negative correlation ( r = −0.703) was found between % of OPP and MDA concentration in all days of storage.…”

Section: Resultssupporting

confidence: 94%

“…This oxidation is probably a result of the exposure of fats that are prone to oxidation at high temperatures during cooking. Similarly, this phenomenon was described by Kurt et al [ 22 ] and by our previous work [ 20 ].…”

Section: Resultssupporting

confidence: 87%

“…As mentioned earlier, onion peels contain high amounts of pectin, primarily composed of galacturonic acid, giving it its acidic nature. The same results were reported by Kurt et al [ 22 ], who incorporated 1.5–6% of onion skin powder into patties. The higher the concentration of onion skin powder, the lower the pH was.…”

Section: Resultssupporting

confidence: 86%

“…Cooking loss was the same or slightly higher compared to control samples. Contrary results, on the other hand, were published by Kurt et al [ 22 ], who added 0%, 1.5%, 3%, and 6% of onion skin powder into cooked chicken meat patties. Cooking loss decreased as the concentration of onion skin powder increased.…”

Section: Resultsmentioning

confidence: 76%

“…Onion peel or onion-peel extracts (either water or ethanol) have increasingly attracted more attention during the last few years as a functional food ingredient which has been incorporated, for example, into wheat bread [ 18 ], gluten-free bread [ 19 ], and meat patties [ 20 , 21 , 22 ], to promote health benefits or prolong product shelf life.…”

Section: Introductionmentioning

confidence: 99%

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Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat

et al. 2020

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Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, including onion peel, which is rich in polyphenol antioxidants, can be added to food to extend shelf life. This study investigated the effects of the addition of onion peel powder (OPP) to sausage made from MSFM. Sausages were divided into four groups with different amounts of added OPP: 0% (control), 1%, 2%, and 3%. Cooked sausages were stored for 28 days at 5 °C. Samples were analyzed for thiobarbituric acid reactive substances, antioxidant activity, total polyphenol content, pH, and organoleptic properties. The addition of OPP significantly increased antioxidant activity and total polyphenol content and decreased pH, indicating acidic nature of OPP. Polyphenols from OPP effectively suppressed lipid oxidation. A 1–2% addition of OPP enhanced sensory properties. After the 28-day storage, the control samples received the lowest sensory score, due to the presence of a strong fishy odor, which was not present in samples with OPP. HPLC–MS/MS analysis revealed that quercetin is the most dominant compound in OPP. Overall, the results indicate that the addition of OPP in amounts of 1–2% can extend shelf life, without the deterioration of sensory properties.

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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 87%

Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 76%

Section: Introductionmentioning

confidence: 99%

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Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat

et al. 2020

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Treatment of onion skin waste using dielectric barrier discharge cold plasma processing

Senguler,

Kirkin,

Donmez

et al. 2024

Food Science & Nutrition

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Onion skin constitutes a major part of industrial food waste, and cold plasma technology can be employed in the treatment of onion skin. Onion skin waste was ground and exposed to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for 10 or 20 min. Samples that were not DBDCP treated were used as the control. The changes in the color, microbial load, total phenolic content (TPC), and antioxidant activity of the onion skin waste upon treatment were evaluated. An increase in the b* and C* values of the onion skin powder (OSP) was obtained after the DBDCP treatment. The DBDCP process also decreased the total mesophilic aerobic bacteria and yeast–mold counts of the OSP by up to 0.92 and 0.97 log cfu/g (colony‐forming units per gram), respectively. In addition, the TPC and antioxidant activity, as determined by 2,2‐diphenyl‐2‐picrylhydrazyl (DPPH) scavenging activity and ferric‐reducing antioxidant power (FRAP) methods, were increased for up to 59% and 28%, respectively, depending on the treatment time. In conclusion, the findings of the study show that using DBDCP processing in the treatment of onion skin waste can reduce microbial count while enhancing TPC and antioxidant activity.

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Valorisation of cold plasma‐treated onion skin waste in chocolate production

Senguler,

Kirkin

2024

Int J of Food Sci Tech

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SummaryOnion skin is generated in high amounts as food waste that is rich in bioactive components. Thus, the valorisation of onion skin waste in food production following suitable methods of treatment can be regarded as a sustainable strategy in terms of nutrition, economy, and environment. Skin waste from onions (Allium cepa) was ground and exposed to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for either 0 or 30 min. Then the cold plasma‐treated onion skin powder (OSP) was added to chocolate at a concentration of 0%, 1%, or 2% (w/w). The DBDCP‐induced changes in the microbial load, colour, water content, total phenolic content (TPC), and antioxidant activity of OSP were assessed. The TPC, antioxidant activity, and sensory properties of the chocolate samples added with OSP were also monitored. Cold plasma treatment increased the TPC and antioxidant activity of OSP, but it did not affect the water content, colour, and microbial load. The antioxidant activity and TPC of the chocolate samples incorporated with DBDCP‐treated OSP at a level of 2% were higher than the samples with or without untreated OSP. However, the samples with 2% DBDCP‐treated OSP demonstrated lower overall acceptability scores compared to samples without OSP. It can be said that cold plasma can be utilised in the treatment of onion skin waste and valorisation of cold plasma‐treated onion skin waste in the production of chocolate to improve its antioxidant properties. Future studies can focus on the enhancement of the sensory properties of onion skin‐added chocolate products.

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The effects of onion skin powder on the quality of cooked chicken meat patties during refrigerated storage

Cited by 3 publications

References 14 publications

Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat

Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat

Treatment of onion skin waste using dielectric barrier discharge cold plasma processing

Valorisation of cold plasma‐treated onion skin waste in chocolate production

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