Volume 15, Issue 58, 2026 (April – June)
Research Article
Quality Assessment of Onion and Beet Root Extract Powder Incorporated Chicken Patties during Refrigerated Storage
Shubhangi Nagare, Anita Chappalwar, Sandeep Rindhe, Sanjay Londhe and Mahalsakant Nikam
Keywords: Onion extract, beetroot extract, chicken patties, refrigerated storage and storage stability
DOI:10.37273/chesci.cs302057013
Full Text – PDF
Abstract
Trials were conducted to evaluate the quality of antioxidant added chicken patties during refrigerated storage. Chicken patties treated with 1.5% onion and 1.5% beetroot extract along with control were packed aerobically in HDPE packages and stored at refrigeration temperature to assess storage stability. Result revealed significantly (P<0.05) lower pH, peroxide, TBA, tyrosine values and microbial count in 1.5% onion and 1.5% beetroot extract powder treated patties than control, which were increased with progression of storage period. Treated patties had higher titrable acidity and ash content while lower moisture, protein and fat content than control, however these values were decreased marginally in all patties during refrigerated storage. None of the sample was found positive for presence of coliform. Chicken patties added with 1.5% onion and 1.5% beetroot extract powder had significantly (P<0.05) higher overall acceptability scores throughout storage period. From the study, it is concluded that incorporation of onion and beetroot extract powder in chicken patties inhibits the oxidative changes. All the patties could be stored upto 21st day at refrigeration temperature without affecting quality parameters.
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