Assessment of freshness and oxidative stability of chicken meat patties at refrigerated storage using Dillenia indica peel powder: A natural substitute for synthetic antioxidants.

This study aimed to evaluate the comparative effect of Dillenia indica peel powder (DIPP) (1% and 2%) as a natural antioxidant for improving the quality, oxidative stability, microbial safety, and nutritional preservation of chicken meat patties during refrigerated storage. Four distinct chicken meat patties were prepared with different antioxidants as follows: C (control), T1 (0.02% BHT), T2 (1% DIPP), and T3 (2% DIPP). During refrigerated storage periods, T3 showed significantly (p < 0.05) lower pH value and non-significantly (p > 0.05) lower cooking loss compared to other treatment and control. Similarly, T2 and T3 exhibited higher DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and lower TBARS (Thiobarbituric Acid Reactive Substances) values. Over time, the yellowness value increased, whereas lightness (L*) value and redness (a*) value were decreased. Lightness (L*), redness (a*), and chroma (c*) value were higher in T2 and T3, while yellowness (b*) and hue angle (h*) were lower. Also, T3 showed highest heme iron content (4.47) and lowest microbial count (9.10) at day 1. Overall, natural antioxidant added patties (T2 and T3) mainly T3 exhibited potential for reducing pH, lowering cooking loss, maintaining colour value, increasing antioxidant activity, controlling oxidation, preserving heme iron and reducing microbial growth. Therefore, it can be concluded that incorporating 2% DIPP in chicken meat products may effectively help to maintain their quality.