Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract
Awais Ahmad, Nasir Mahmood, Muzzamal Hussain, Umme Aiman, Samiah H. Al-Mijalli, Muhammad Ahtisham Raza, Entessar Al Jbawi
Abstract
The aim of the current study was to explore the preservative effect of aqueous coriander extract and butylated hydroxytoluene (BHT) on the shelf life of refrigerated chicken patties for 9 days. For this purpose, BHT (100 ppm) and aqueous coriander extract (1%) was applied to improve the storage stability. The patties were evaluated for their physiochemical characterization including total phenolic content (TPC), thiobarbituric acid reactive substances (TBARS), peroxide value (PV), total carbonyl, metmyoglobin, and instrumental color, microbial analysis including (total plate count), and sensory attributes including (color and odor). The results showed that coriander extract has a significant (P < .05) effect in terms of delaying microbial growth, lipid and protein oxidation compared to BHT application. Likewise, higher phenolic contents were observed in patties treated with coriander extract. Conclusively, coriander extract did not impose any undesirable effect of physical attributes (instrumental color and color/odor) of cooked chicken patties. It is concluded that aqueous coriander extract is a plenteous source of various antioxidants and should be used as a functional food additive in meat products at 1% concentration without affecting the product’s quality attributes.