Improving the Storability and Quality Characteristics of Cooked Chicken Patties by Using Fruit Extracts with Different Packaging Materials

Storage Quality of Chicken Patties

Abstract

Plant extracts are required for processing into food due to antioxidant and antimicrobial properties compared with toxic effects of synthetic antioxidants during storage. In this study, pomegranate peel extract (PPE) and grape seed extract (GSE) were incorporated in chicken patties and subjected to aerobic and vacuum packaging under storage at 4±1°C to prevent lipid oxidation and microbial spoilage of patties during storage. Samples stored and analyzed at interval of 0, 5, 10, 15 and 20 days. PPE and GSE prevented the lipid oxidation and microbial deterioration of treated samples and increased the nutritional profile of cooked chicken patties. Vacuum packaging aided in controlling moisture loss. Sensorial results showed that incorporation of PPE and GSE extracts was helpful strategy in retaining  the keeping quality of patties. Fruit extracts improved the quality of patties during storage of 20 days    as compared to controlled samples. Consequently, PPE and GSE can be used as a natural preservative coupled with vacuum packaging for meat-based  products.