Impact of gamma irradiation and guava leaf extract on the quality and storage stability of chicken patties

The current investigation was carried out to evaluate the impact of gamma irradiation and guava leaf extract (GLE) on chicken meat patties. The effects of treatments on chicken meat patties were determined by physicochemical, stability (oxidative and microbial), and antioxidant status during differe...

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Veröffentlicht in:	Food Science & Nutrition 2023-08, Vol.11 (8), p.4485-4501
Hauptverfasser:	Sadiq, Anam, Arshad, Muhammad Sajid, Amjad, Roshaan Bint, Munir, Haroon, Rohi, Madiha, Khalid, Waseem, Nadeem, Muhammad Tahir, Suleria, Hafiz Ansar Rasul
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Antioxidants chicken patties Chickens Food Food packaging Food preservation Food safety Free radicals Gamma irradiation Gamma rays Guava guava leaves extract Intervals Irradiation Leaves Meat Meat quality Medicine, Botanic Medicine, Herbal microbial Microbiota Microorganisms Original Original Research Packaging Parameters Pathogens Phenols physicochemical parameters Plant extracts Poultry Reagents sensory analysis Stability analysis Storage Storage stability γ Radiation
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Zusammenfassung:	The current investigation was carried out to evaluate the impact of gamma irradiation and guava leaf extract (GLE) on chicken meat patties. The effects of treatments on chicken meat patties were determined by physicochemical, stability (oxidative and microbial), and antioxidant status during different packaging (aerobic and vacuum) at storage intervals (0, 5, and 10 days). The changes in physicochemical parameters of chicken patties were observed on various treatments, storage intervals, and different packaging. The TBARS and POV were found to increase significantly (p
ISSN:	2048-7177 2048-7177
DOI:	10.1002/fsn3.3174