Effects of ethanolic extract of garlic, roselle and ginger on quality attributes of chicken patties

Abstract

Efficiency of ethanolic extracts of garlic, ginger and roselle on quality attributes of chicken patties was investigated. Sensorial qualities were evaluated using a 9-point hedonic scale. Lipid oxidation was assessed by monitoring malondialdehyde formation with 2-thiobarbituric acid (TBARS) assay. Total plate count (log₁₀CFU/g) and Warmed Over Flavour (WOF) were determined on days 0, 7 and 14 of refrigerated storage while proximate composition was determined on freshly prepared patties using a standard procedure. Sensory evaluation revealed high scores for Overall Acceptability (OA) of patties containing the plant extracts while the highest score of aroma was recorded in products with ginger extract. The nutrient composition of the products were not affected (P>0.05) by the plant extracts. The cost of production reduced by 1.81, 0.49, 2.75 and 0.53% with the addition of 0.05% of garlic, ginger, roselle extracts and α-tocopherol respectively in comparison to the negative control. The WOF formation reduced from 17.65 to 39.29% by the inclusion of the extracts. The microbial load also reduced in comparison to the negative control. In conclusion, the plant extracts used in this study provided antioxidant and antimicrobial benefits to raw chicken patties during cold storage (4°C). As herbs/spices, they could be used to extend the shelf-life of chicken patties and provide the consumer with food containing natural additives, which might be more healthful.

 Key words: Chicken patties, plant extracts, sensory attributes, lipid oxidation.