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Supplementation of PUFA extracted from microalgae for the development of chicken patties
In recent years, there has been a growing interest in development of a diverse range of foods that are enriched with omega-3 fatty acids. It is widely recognized that through dietary interventions, the lipid fraction of food can be modified to enhance its nutritional content. This study is aimed to...
Autores principales: | , , , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
PeerJ Inc.
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10224672/ https://www.ncbi.nlm.nih.gov/pubmed/37250722 http://dx.doi.org/10.7717/peerj.15355 |
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author | Dr, Sidra Zaman, Muhammad Muneeb Farooq, Zunaira Hafeez, Amina Sajid, Muhammad Wasim Tariq, Muhammad Rizwan Ali, Shinawar Waseem Ali, Sajid Shafiq, Muhammad Iftikhar, Madiha Safdar, Waseem Ali, Umair Kanwal, Maria Umer, Zujaja Basharat, Zunaira |
author_facet | Dr, Sidra Zaman, Muhammad Muneeb Farooq, Zunaira Hafeez, Amina Sajid, Muhammad Wasim Tariq, Muhammad Rizwan Ali, Shinawar Waseem Ali, Sajid Shafiq, Muhammad Iftikhar, Madiha Safdar, Waseem Ali, Umair Kanwal, Maria Umer, Zujaja Basharat, Zunaira |
author_sort | Dr, Sidra |
collection | PubMed |
description | In recent years, there has been a growing interest in development of a diverse range of foods that are enriched with omega-3 fatty acids. It is widely recognized that through dietary interventions, the lipid fraction of food can be modified to enhance its nutritional content. This study is aimed to develop chicken patties enriched with poly unstaurated fatty acids (PUFAs) extracted from microalgae aurintricarboxylic acid (ATA) concentration of 0% (T0), 1% (T1), 2% (T2), and 3% (T3). All treatments were stored at −18 °C for one month and analysed at an interval of 0, 10, 20, and 30 days to assess the effect of PUFAs supplementation on physicochemical, oxidative, microbiological and organoleptic properties of chicken patties. The results revealed that moisture content was significantly increased during the storage; the maximum moisture was observed in T0 (67.25% ± 0.03) on day 0, while the minimun was found in T3 (64.69% ± 0.04) on day 30. Supplemenatation of PUFAs in chicken patties significantly enhanced the fat content of the product the highest fat content was observed for T3 (9.7% ± 0.06. An increase in PUFAs concentration led to a significant increase in thiobarbituric acid reactive substances (TBARS). TBARS were increased from 1.22 ± 0.43 at 0 days to 1.48 ± 0.39 at 30 days of storage. The PUFAs incorporation negatively effected sensory acceptance of the product ranging from (8.41 ± 0.17 to 7.28 ± 0.12). However, the sensory scores were in acceptable range for supplemented patties as compared to control sample. Treatment T3 depicted the highest nutritional content. The sensory and physiochemical analysis of supplemented patties suggested that PUFAs extracted from microalgae can be used as a functional ingredient in the preparation various meat products particularly chicken meta patties. However, antioxidants should be added to to prevent lipid oxidation in the product. |
format | Online Article Text |
id | pubmed-10224672 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | PeerJ Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-102246722023-05-28 Supplementation of PUFA extracted from microalgae for the development of chicken patties Dr, Sidra Zaman, Muhammad Muneeb Farooq, Zunaira Hafeez, Amina Sajid, Muhammad Wasim Tariq, Muhammad Rizwan Ali, Shinawar Waseem Ali, Sajid Shafiq, Muhammad Iftikhar, Madiha Safdar, Waseem Ali, Umair Kanwal, Maria Umer, Zujaja Basharat, Zunaira PeerJ Agricultural Science In recent years, there has been a growing interest in development of a diverse range of foods that are enriched with omega-3 fatty acids. It is widely recognized that through dietary interventions, the lipid fraction of food can be modified to enhance its nutritional content. This study is aimed to develop chicken patties enriched with poly unstaurated fatty acids (PUFAs) extracted from microalgae aurintricarboxylic acid (ATA) concentration of 0% (T0), 1% (T1), 2% (T2), and 3% (T3). All treatments were stored at −18 °C for one month and analysed at an interval of 0, 10, 20, and 30 days to assess the effect of PUFAs supplementation on physicochemical, oxidative, microbiological and organoleptic properties of chicken patties. The results revealed that moisture content was significantly increased during the storage; the maximum moisture was observed in T0 (67.25% ± 0.03) on day 0, while the minimun was found in T3 (64.69% ± 0.04) on day 30. Supplemenatation of PUFAs in chicken patties significantly enhanced the fat content of the product the highest fat content was observed for T3 (9.7% ± 0.06. An increase in PUFAs concentration led to a significant increase in thiobarbituric acid reactive substances (TBARS). TBARS were increased from 1.22 ± 0.43 at 0 days to 1.48 ± 0.39 at 30 days of storage. The PUFAs incorporation negatively effected sensory acceptance of the product ranging from (8.41 ± 0.17 to 7.28 ± 0.12). However, the sensory scores were in acceptable range for supplemented patties as compared to control sample. Treatment T3 depicted the highest nutritional content. The sensory and physiochemical analysis of supplemented patties suggested that PUFAs extracted from microalgae can be used as a functional ingredient in the preparation various meat products particularly chicken meta patties. However, antioxidants should be added to to prevent lipid oxidation in the product. PeerJ Inc. 2023-05-24 /pmc/articles/PMC10224672/ /pubmed/37250722 http://dx.doi.org/10.7717/peerj.15355 Text en ©2023 Dr et al. https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, reproduction and adaptation in any medium and for any purpose provided that it is properly attributed. For attribution, the original author(s), title, publication source (PeerJ) and either DOI or URL of the article must be cited. |
spellingShingle | Agricultural Science Dr, Sidra Zaman, Muhammad Muneeb Farooq, Zunaira Hafeez, Amina Sajid, Muhammad Wasim Tariq, Muhammad Rizwan Ali, Shinawar Waseem Ali, Sajid Shafiq, Muhammad Iftikhar, Madiha Safdar, Waseem Ali, Umair Kanwal, Maria Umer, Zujaja Basharat, Zunaira Supplementation of PUFA extracted from microalgae for the development of chicken patties |
title | Supplementation of PUFA extracted from microalgae for the development of chicken patties |
title_full | Supplementation of PUFA extracted from microalgae for the development of chicken patties |
title_fullStr | Supplementation of PUFA extracted from microalgae for the development of chicken patties |
title_full_unstemmed | Supplementation of PUFA extracted from microalgae for the development of chicken patties |
title_short | Supplementation of PUFA extracted from microalgae for the development of chicken patties |
title_sort | supplementation of pufa extracted from microalgae for the development of chicken patties |
topic | Agricultural Science |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10224672/ https://www.ncbi.nlm.nih.gov/pubmed/37250722 http://dx.doi.org/10.7717/peerj.15355 |
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