This study analyzed the effects of pomegranate seed powder (PS) used for nitrite replacement in emulsion-type chicken breast sausage. The emulsion-type sausages were manufactured with varying levels of PS (0%, 1%, 2%, and 3%), and stored at 4°C for 3 weeks. The study examined the physicochemical properties including cooking yield, proximate composition, pH, color and nitrite residue, and storage properties including DPPH free radical scavenging activity (DPPH), thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN). The cooking yield showed no significant differences between the control and all the PS samples (P>0.05). The pH and lightness values significantly decreased with increasing levels of PS (P<0.05). However, the redness value of sample with 3% PS was similar to that of control (P>0.05). The hue value of the control was significantly lower than that of sample with 1% PS (P<0.05), and the chroma of all the samples with PS was significantly lower than that of control (P<0.05). The samples with PS had significantly lower nitrite residue than the control (P<0.05). The DPPH of the samples with 2% and 3% PS decreased slowly compared to the control. The TBARS of the sample with 3% PS did not show a significant difference until the third week of storage (P>0.05). The VBN of the sample with 3% PS was significantly lower compared with the other samples during all the storage periods (P<0.05). Therefore, chicken breast sausage with 3% PS could be used as a substitute for nitrite, improving its color and storage properties.
This study aims to investigate the effects of apple powder used for quality characteristics and antioxidants in fried chicken breast. The fried chicken breast was manufactured with various levels of apple powder (0%, 5%, 10%, and 15%). The fried chicken breast was examined by coating yield, frying yield and total yield, pH, color, total flavonoid contents (TFC), total polyphenol contents (TPC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), ferric reducing antioxidant power (FRAP). The coating and total yield of the sample with 10% and 15% apple powder were significantly higher than the 5% and control (p<0.05). The pH of the sample with 15% apple powder was significantly lower than the other treatments (p<0.05). The brightness of batter and fried chicken bread tendency to decrease as the amount of apple powder added increased, and the redness tendency to increase. The TFC, TPC, DPPH, and FRAP showed a tendency to decrease over the storage period. The TFC and TPC of the sample with 10% and 15% apple powder was significantly higher than the control at 0 and 2 weeks (p<0.05). The treatment in which apple powder was added at 0 and 1 weeks of DPPH storage showed significantly higher values than the control (p<0.05). The FRAP showed significantly higher values in the treatment with apple powder added during all storage periods than in the control (p<0.05). Therefore, the addition of apple powder fried chicken breast can improve the antioxidant effects.
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