Supplementation of PUFA extracted from microalgae for the development of chicken patties

PeerJ

article

Sidra Dr¹  Muhammad Muneeb Zaman²  Zunaira Farooq²  Amina Hafeez³  Muhammad Wasim Sajid⁴  Muhammad Rizwan Tariq⁵  Shinawar Waseem Ali⁵  Sajid Ali⁶  Muhammad Shafiq⁷  Madiha Iftikhar⁸  Waseem Safdar⁹  Umair Ali^1,10  Maria Kanwal⁵  Zujaja Umer⁵  Zunaira Basharat⁵ 

[1] Shalamar Medical and Dental College;Sahiwal Medical College;Services Institute of Medical Sciences;Biosciences, COMSATS University Islamabad;Department of Food Sciences, University of the Punjab;Department of Agronomy, University of the Punjab;Department of Horticulture, University of the Punjab;Department of Diet and Nutritional Sciences, Ibadat International University;Department of Biological Sciences, National University of Medical Sciences;Dept of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University

关键词: PUFA;    Microalgae;    Patties;    Extraction;    Supplementation;    Functional food;   

DOI  :  10.7717/peerj.15355

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

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.

【 授权许可】

CC BY