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EFFECT OF THE ADDITION OF POWDER OF ERUCA SATIVA ON QUALITY AND SENSORY CHARACTERISTICS OF MINCED BROILER MEAT PATTIES | ||
| The Iraqi Journal of Agricultural Science | ||
| Article 1, Volume 39, Issue 4, 2008, Pages 63-76 | ||
| Authors | ||
| Nidhal M. Salih; Aswan H. AL-Bayar; Nadia N.A. AL-Hajo | ||
| Abstract | ||
| The aim of this study was to improve some quality and sensory characteristics of minced broiler meat patties by using powder of Eruca sativa (0 , 2 , 4%) and which were stored for 0 , 3 and 6 days at 4 – 7 C, and some chemical, physical and sensory tests were done for this product. The results showed that the addition of Eruca sativa had led to significant increase in moisture content, pH, WHC while there was a significant decrease in cooking loss percent, thawing loss percent, PoV, TBA and FFA. Addition of Eruca sativa led to reduced the total plate count and psychrophilic count in minced poultry meat during storage periods in refrigeration. Sensory evaluation data of flavour, juiciness, tenderness and overall acceptability increased when the concentrate of Eruca sativa increase. In conclusion, the results revealed the possibility of using 4% of Eruca sativa powder to poultry meat patties which improved some chemical, physical and sensory evaluation and led to safety when the patties stored for 0 , 3 , 6 days without showing undesirable changes in quality or sensory characteristics of processed product. | ||
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