Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage

The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave-cooked chicken patties compared to control (no added lactates). The addition of lactates did not affect the proximate composition of cooked chicken patties. The pH of CL- or SL+CL-containing patties was significantly (P < 0.05) reduced compared to control or SL patties. The SL-containing patties had lower (P < 0.05) aw values compared to control or CL patties. The CL- or SL+CL-containing patties had lower denatured myoglobin and higher (P < 0.05) cooking yield, surface redness (CIE a*), and chroma values. However, addition of CL alone resulted in higher total expressible fluid, indicating lower water-holding capacity. The CL-containing patties exhibited lower Warner-Bratzler shear force values and higher (P < 0.05) penetrometer reading compared to the SL-containing patties, indicating soft texture. Thiobarbituric acid (TBA) values were significantly (P < 0.05) reduced in all lactate-containing patties compared to control up to the 7th day of refrigerated storage under aerobic conditions. No difference (P > 0.05) was observed in aerobic plate counts between control and lactate-added patties during 28-d storage.