Quality evaluation of chicken patties marinated with roselle (Hibiscus sabdariffa L.) calyx extract

Croatian journal of food science and technology Pub Date : 2023-12-18 DOI:10.17508/cjfst.2023.15.2.11

I. A. Okere, Olubunmi Olufemi Olusola

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Abstract

The potential of extract from roselle calyx on quality attributes of chicken patties marinated without extracts [plain (P1) and prepared with 0.01% butyl hydroxyl anisole; BHA (P2)] and with extract [soaked in roselle calyx extracts concentrations at 0.005% (P3), 0.01% (P4), 0.015% (P5) and 0.02% (P6)] were evaluated. Sensory qualities, cooking loss, product yield and colour [lightness (L*), redness (a*) and yellowness (b*)] were determined on freshly prepared patties and the production cost was evaluated. Total bacterial count, TBC (log10 CFU/g), water holding capacity; WHC (%), pH and lipid oxidation (mg MDA/kg) were determined on days 0, 7, 14 and 21 of cold (4 °C) storage. Patties flavour of 5.65±0.01 (P6) was higher (p<0.05) than in other treatments and the least in P1 (3.96±0.23). Cooking loss ranged from 20.24± 0.11% (P6) to 26.55± 0.01% (P1). Product yield of 79.8±0.7% (P6) was the highest, which varied significantly from other treatments. Lightness in P1 - P6 was darker than normal, with the highest L* = 42± 2.43 (P1) and the least L* = 36.44± 0.15 (P6). Redness was the least in P1 (a* = 16.85± 1.32), which varied significantly (p<0.05) from other treatments. Yellowness in P2 (b* = 54.14±1.35) was the highest, which differs significantly (p<0.05) from other treatments. Production cost varied insignificantly (p>0.05) among the treatments, with (P2 - P6) being significantly (p<0.05) higher than P1, with increasing percentage gain ranging from 0.02% (P2) to 0.78% (P6) relative to P1. On day 21, there were variations (p<0.05) in range for TBC [0.30±0.03 (P6) to 0.48±0.03 (P1)], and WHC [68.78±0.27 (P1) to 80.96±0.37 (P6)], pH [5.21±0.13 (P6) to 5.70±0.18 (P1)]. Lipid oxidation of 0.39±0.04 (P2) and 0.41±0.04 (P6) was similar, but significantly lower than 0.61±0.01 (P3), 0.59±0.04 (P4) and 0.46±0.01 (P5). Thus, among all patties marinated with extracts, those with 0.02% roselle calyx extract maintained better quality, inhibited lipid oxidation and bacteria during storage.

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用洛神花（Hibiscus sabdariffa L.）花萼提取物腌制鸡肉饼的质量评价

评估了洛神花萼提取物对不含提取物[原味（P1）和用 0.01% 丁基羟基苯甲醚（BHA）制备（P2）]和含提取物[浸泡在浓度为 0.005%（P3）、0.01%（P4）、0.015%（P5）和 0.02%（P6）的洛神花萼提取物中]腌制的鸡肉馅饼质量属性的影响。对新鲜制备的糍粑的感官质量、烹饪损失、产品产量和颜色[亮度（L*）、红度（a*）和黄度（b*）]进行了测定，并对生产成本进行了评估。在冷藏（4 °C）的第 0、7、14 和 21 天测定了细菌总数、TBC（log10 CFU/g）、持水量；WHC（%）、pH 值和脂质氧化（mg MDA/kg）。各处理的糍粑风味为 5.65±0.01（P6），高于 P1（p0.05），（P2 - P6）显著高于 P1（p<0.05），相对于 P1 的增重百分比从 0.02%（P2）到 0.78%（P6）不等。第 21 天，TBC [0.30±0.03 (P6) to 0.48±0.03 (P1)]、WHC [68.78±0.27 (P1) to 80.96±0.37 (P6)]、pH [5.21±0.13 (P6) to 5.70±0.18 (P1)]的范围有变化（p<0.05）。脂质氧化值为 0.39±0.04（P2）和 0.41±0.04（P6），与 0.61±0.01（P3）、0.59±0.04（P4）和 0.46±0.01（P5）相似，但明显低于 0.61±0.01（P3）、0.59±0.04（P4）和 0.46±0.01（P5）。因此，在所有用提取物腌制的糍粑中，用 0.02% 的洛神花萼提取物腌制的糍粑在贮藏期间能保持较好的质量，抑制脂质氧化和细菌。

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来源期刊

Croatian journal of food science and technology

自引率

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审稿时长

12 weeks