添加哈密瓜副产品的鸡肉饼的生产：对品质、储存稳定性和抗氧化活性的影响。

Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity.

作者信息

Ali Maha Ik, Ibrahim Rehab Mohamed, Mostafa Aliaa G M

机构信息

Department of Special Food and Nutrition Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Department of Meat and Fish Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

出版信息

Int J Food Sci. 2022 Mar 14;2022:9918215. doi: 10.1155/2022/9918215. eCollection 2022.

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.

本研究调查了添加不同比例（3%、6%、9%和12%）的哈密瓜皮（CP）和籽（CS）粉对生熟鸡肉饼在储存期间（-20°C/3个月）品质和抗氧化活性的影响。与对照组相比，添加CP和CS粉提高了鸡肉饼的蛋白质、脂肪、灰分和纤维含量，而在储存0个月和3个月后，碳水化合物、pH值和硫代巴比妥酸（TBA）含量降低。随着CP和CS粉添加比例的增加，持水力、烹饪产量、脂肪保留率和水分保留率提高，而烹饪损失和收缩率降低。此外，CP和CS粉还改善了鸡肉饼的抗氧化活性、微生物质量和总体可接受性。随着CP和CS添加比例的增加，生熟鸡肉饼的硬度降低。建议在功能性食品制备中使用CP和CS粉作为功能性成分。