The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties

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dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorAl-Juhaimi, Fahad Y.
dc.contributor.authorAlqah, Hesham A.
dc.contributor.authorAdisa, Abdulraheem R.
dc.contributor.authorAdiamo, Oladipupo Q.
dc.contributor.authorAhmed, Isam A. Mohamed
dc.contributor.authorAlsawmahi, Omer N.
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T20:19:23Z
dc.date.available2020-03-26T20:19:23Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe present study investigates the effect of Acacia seed water extract (ASWE) at four levels (0, 50, 100, 150mg/100mL) in triplicate batch on the shelf-life and quality of chicken patties. Flavones, mainly (+)-catechin, were the predominant phenolic compounds in ASWE with high antioxidant activity. ASWE showed greater inhibition effects against gram-positive bacteria than gram-negative bacteria. ASWE incorporation had no significant effects on the chemical composition of chicken patties. The microbial load, and thiobarbituric acid reactive substances of chicken patties significantly decreased (P <= 0.05) and reached minimum values at 150mg/100mL but the pH decreased slightly. The cooking properties were significantly improved (P <= 0.05) at 150mg/100mL. Moreover, ASWE at high level (150mg/100mL) significantly (P <= 0.05) enhanced total phenolic content and free radical scavenging activity of chicken patties. The results showed that chicken patties with ASWE had better quality attributes compared to the unformulated. Shelf-life of chicken patties can therefore be prolonged for 15days in refrigerated storage using ASWE especially at high concentration (150mg/100mL).en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049]en_US
dc.description.sponsorshipThe authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for funding this research through the Research Group (RG-1435-049). "The authors also thank the Deanship of Scientific Research and the RSSU at King Saud University for their technical support.en_US
dc.identifier.citationBabiker, E. E., Al-Juhaimi, F. Y., Alqah, H. A., Adisa, A. R., Adiamo, O. Q., Ahmed, I. A. M., Alsawmahi, O. N., Ghafoor, K., Özcan, M. M. (2019). The Effect Of Acacia Nilotica Seed Extract On The Physicochemical, Microbiological And Oxidative Stability Of Chicken Patties. Journal Of Food Scıence And Technology-Mysore, 56,(8), 3910-3920.
dc.identifier.doi10.1007/s13197-019-03862-yen_US
dc.identifier.endpage3920en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue8en_US
dc.identifier.pmid31413416en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3910en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-019-03862-y
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38245
dc.identifier.volume56en_US
dc.identifier.wosWOS:000485085500034en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAcacia seed water extracten_US
dc.subjectQuality attributesen_US
dc.subjectAntioxidanten_US
dc.subjectAntimicrobialen_US
dc.subjectChicken pattiesen_US
dc.titleThe effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken pattiesen_US
dc.typeArticleen_US

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