{"id":5022,"date":"2024-01-08T09:07:15","date_gmt":"2024-01-08T09:07:15","guid":{"rendered":"http:\/\/www.ptfos.unios.hr\/novicjfst\/?p=5022"},"modified":"2024-01-08T09:14:48","modified_gmt":"2024-01-08T09:14:48","slug":"cjfst-2023-15-2-11","status":"publish","type":"post","link":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2024\/01\/08\/cjfst-2023-15-2-11\/","title":{"rendered":"CJFST.2023.15.2.11"},"content":{"rendered":"

\"\"<\/a><\/em><\/p>\n

Original scientific paper \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 DOI: 10.17508\/CJFST.2023.15.2.11
\n<\/em><\/p>\n

Quality evaluation of chicken patties marinated with roselle
\n(Hibiscus sabdariffa<\/em> L.) calyx extract <\/strong><\/h1>\n

\"https:\/\/orcid.org\/0009-0004-2707-7021\"<\/a>Isaiah Annayochukwu Okere1*<\/sup>, Olubunmi Olufemi Olusola2 <\/sup><\/strong><\/p>\n

1<\/sup>Agriculture Value Addition Programme, Institute of Agricultural Research and Training, Obafemi Awolowo University,
\nMoor Plantation, P.M.B. 5029 Ibadan, Nigeria
\n2<\/sup>University of Ibadan, Department of Animal Science, Ibadan, Nigeria<\/p>\n\n\n\n\n\n
ARTICLE INFO<\/strong><\/td>\nABSTRACT<\/strong><\/td>\n<\/tr>\n
Article history:
\n<\/em><\/strong>Received: October 17, 2022
\nAccepted: February 20, 2023<\/td>\n		The potential of extract from roselle calyx on quality attributes of chicken patties marinated without extracts [plain (P1) and prepared with 0.01% butyl hydroxyl anisole; BHA (P2)] and with extract [soaked in roselle calyx extracts concentrations at 0.005% (P3), 0.01% (P4), 0.015% (P5) and 0.02% (P6)] were evaluated. Sensory qualities, cooking loss, product yield and colour [lightness (L*), redness (a*) and yellowness (b*)] were determined on freshly prepared patties and the production cost was evaluated. Total bacterial count, TBC (log10 CFU\/g), water holding capacity; WHC (%), pH and lipid oxidation (mg MDA\/kg) were determined on days 0, 7, 14 and 21 of cold (4 \u00b0C) storage. Patties flavour of 5.65\u00b10.01 (P6) was higher (p<0.05) than in other treatments and the least in P1 (3.96\u00b10.23). Cooking loss ranged from 20.24\u00b1 0.11% (P6) to 26.55\u00b1 0.01% (P1). Product yield of 79.8\u00b10.7% (P6) was the highest, which varied significantly from other treatments. Lightness in P1 – P6 was darker than normal, with the highest L* = 42\u00b1 2.43 (P1) and the least L* = 36.44\u00b1 0.15 (P6). Redness was the least in P1 (a* = 16.85\u00b1 1.32), which varied significantly (p<0.05) from other treatments. Yellowness in P2 (b* = 54.14\u00b11.35) was the highest, which differs significantly (p<0.05) from other treatments. Production cost varied insignificantly (p>0.05) among the treatments, with (P2 – P6) being significantly (p<0.05) higher than P1, with increasing percentage gain ranging from 0.02% (P2) to 0.78% (P6) relative to P1. On day 21, there were variations (p<0.05) in range for TBC [0.30\u00b10.03 (P6) to 0.48\u00b10.03 (P1)], and WHC [68.78\u00b10.27 (P1) to 80.96\u00b10.37 (P6)], pH [5.21\u00b10.13 (P6) to 5.70\u00b10.18 (P1)]. Lipid oxidation of 0.39\u00b10.04 (P2) and 0.41\u00b10.04 (P6) was similar, but significantly lower than 0.61\u00b10.01 (P3), 0.59\u00b10.04 (P4) and 0.46\u00b10.01 (P5). Thus, among all patties marinated with extracts, those with 0.02% roselle calyx extract maintained better quality, inhibited lipid oxidation and bacteria during storage.<\/td>\n<\/tr>\n
Keywords:
\n<\/em><\/strong>quality attributes
\nchicken patties
\nmarinating
\nroselle calyx extract<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Original scientific paper \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 … Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5022","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/5022","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=5022"}],"version-history":[{"count":6,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/5022\/revisions"}],"predecessor-version":[{"id":5030,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/5022\/revisions\/5030"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=5022"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=5022"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=5022"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}