Croatian Journal of Food Science and Technology (Jan 2023)
Quality evaluation of chicken patties marinated with roselle (Hibiscus sabdariffa L.) calyx extract
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 (log\(_{10}\) 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 (p0.05) 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.
