Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity
Abstract: This study investigated the effect of supplementation with cantaloupe peel (CP) and seeds (CS) (3, 6, 9, and 12%) powder on the
quality and antioxidant activity of raw and cooked chicken patties during storage (-20°C/3 months). The addition of CP and CS
powder increased protein, fat, ash, and fiber values of chicken patties compared with control, while carbohydrate, pH, and TBA
were decreased at zero time and after 3 months of storage. The WHC, cooking yield, fat retention, and moisture retention were
increased by increasing CP and CS powder addition ratios, while cooking loss and shrinkage were decreased. Also, CP and CS
powder improved antioxidant activity, microbiological quality, and overall acceptability of chicken patties. The hardness of raw
and cooked chicken patties was decreased with increasing CP and CS addition ratios. It is recommended to use CP and CS
powder as functional ingredients in the preparation of functional foods.
Publication year 2022
Pages 21
Organization Name
serial title International Journal of Food Science,
Web Page
Author(s) from ARC
Publication Type Journal
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