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

  • Elfadil E. BabikerEmail author
  • Fahad Y. Al-Juhaimi
  • Hesham A. Alqah
  • Abdulraheem R. Adisa
  • Oladipupo Q. Adiamo
  • Isam A. Mohamed Ahmed
  • Omer N. Alsawmahi
  • Kashif Ghafoor
  • Mehmet M. Ozcan
Original Article
  • 5 Downloads

Abstract

The present study investigates the effect of Acacia seed water extract (ASWE) at four levels (0, 50, 100, 150 mg/100 mL) 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 150 mg/100 mL but the pH decreased slightly. The cooking properties were significantly improved (P ≤ 0.05) at 150 mg/100 mL. Moreover, ASWE at high level (150 mg/100 mL) 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 15 days in refrigerated storage using ASWE especially at high concentration (150 mg/100 mL).

Keywords

Acacia seed water extract Quality attributes Antioxidant Antimicrobial Chicken patties 

Notes

Acknowledgements

The 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.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Elfadil E. Babiker
    • 1
    Email author
  • Fahad Y. Al-Juhaimi
    • 1
  • Hesham A. Alqah
    • 1
  • Abdulraheem R. Adisa
    • 1
  • Oladipupo Q. Adiamo
    • 1
  • Isam A. Mohamed Ahmed
    • 1
  • Omer N. Alsawmahi
    • 1
  • Kashif Ghafoor
    • 1
  • Mehmet M. Ozcan
    • 2
  1. 1.Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud UniversityRiyadhKingdom of Saudi Arabia
  2. 2.Department of Food Engineering, Faculty of AgricultureUniversity of SelcukKonyaTurkey

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