Babiker, Elfadil E.Al-Juhaimi, Fahad Y.Alqah, Hesham A.Adisa, Abdulraheem R.Adiamo, Oladipupo Q.Ahmed, Isam A. MohamedAlsawmahi, Omer N.Ghafoor, KashifÖzcan, Mehmet Musa2020-03-262020-03-262019Babiker, 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), 3910-3920.0022-11550975-8402https://dx.doi.org/10.1007/s13197-019-03862-yhttps://hdl.handle.net/20.500.12395/38245The 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).en10.1007/s13197-019-03862-yinfo:eu-repo/semantics/openAccessAcacia seed water extractQuality attributesAntioxidantAntimicrobialChicken pattiesArticle5683910392031413416Q1WOS:000485085500034Q3