Effect of adding edible bird microparticulates on the oxidation of chicken burger

Ravisangkar R., . and Nurfatin M.H., . and Etty Syamila I.K., . and Masitah M., . and Norhasidah S., . and Babji A.S., . Effect of adding edible bird microparticulates on the oxidation of chicken burger. pp. 55-72. ISSN 1394-3227

This study was carried out to determine the effect of adding micro-particulates of Malaysias edible bird nests (EBN) on the shelf life and nutritional quality of chicken burger. Four treatments of chicken burger were prepared for this study and all samples were stored at 4�C for 12 d. The EBN of various sizes was evaluated for their antioxidant activities through 2 2-diphenyl-1-picrylhydrazyl (DPPH) superoxide radical scavenging activity and metal chelating methods. Analyses of physiochemical and thiobarbituric acid reactive substance (TBARS) were conducted on the samples to study the shelf life quality of chicken burger. TBARS analysis showed that samples added with EBN 300 m and 38 m size had lower (p0.05) TBARS values at the end of storage period. The addition of smaller sized EBN lowered (p0.05) the cooking loss of chicken burger. The addition of EBN of varying sizes into chicken burger did not affect the sensory acceptance of chicken burger (p0.05). EBN is a potential natural antioxidant and it increases the antioxidant activities with the reduction in particle size of EBN. It is effective in reducing the rate of lipid peroxidation without affecting most of the physicochemical characteristics and sensory attributes of chicken burger.

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Abstract

This study was carried out to determine the effect of adding micro-particulates of Malaysias edible bird nests (EBN) on the shelf life and nutritional quality of chicken burger. Four treatments of chicken burger were prepared for this study and all samples were stored at 4�C for 12 d. The EBN of various sizes was evaluated for their antioxidant activities through 2 2-diphenyl-1-picrylhydrazyl (DPPH) superoxide radical scavenging activity and metal chelating methods. Analyses of physiochemical and thiobarbituric acid reactive substance (TBARS) were conducted on the samples to study the shelf life quality of chicken burger. TBARS analysis showed that samples added with EBN 300 m and 38 m size had lower (p0.05) TBARS values at the end of storage period. The addition of smaller sized EBN lowered (p0.05) the cooking loss of chicken burger. The addition of EBN of varying sizes into chicken burger did not affect the sensory acceptance of chicken burger (p0.05). EBN is a potential natural antioxidant and it increases the antioxidant activities with the reduction in particle size of EBN. It is effective in reducing the rate of lipid peroxidation without affecting most of the physicochemical characteristics and sensory attributes of chicken burger.

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Item Type:	Article
AGROVOC Term:	Bird nests
AGROVOC Term:	Antioxidants
AGROVOC Term:	Shelf life
AGROVOC Term:	Chicken meat
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory receptor
AGROVOC Term:	Nutritional value
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	26 Apr 2025 14:37
URI:	http://webagris.upm.edu.my/id/eprint/21507

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