Develop functional chicken patties with incorporation peel Citrus aurantium powder

نوع مقاله : مقاله پژوهشی

نویسندگان
Haifa Awahd 1
Ali Jebur 2
Mohanad Hussain 2
Ola Abdul Amir 2
Hasan Jaafar 2
Nawres Abbas 1
1 Department of Food science, Agriculture of College, Kerbala of University, Karbala, 56001, Iraq
2 Department of Animal production , College of Agriculture, University of Kerbala, Karbala, 56001, Iraq
10.48311/fsct.2025.116542.1002
چکیده
Four groups of newly hatched chicks, each weighing similarly and consisting of ten chicks, were given diets with varying levels of ground orange peels 5%, 10%, and 15% for 60 days. Once the chicks matured, they were slaughtered, and their breast meat was used to make burgers for each treatment group: T1, T2, T3, and T4 (the control group). The objective was to examine how orange-peel powder affects the sensory attributes of the burgers and to develop a functional food enriched with the beneficial compounds in orange peels. The findings revealed that the moisture, fat, protein, ash, and pH levels were 3.4%, 2.0%, 8.6%, 3.5%, and 5.5, respectively. The orange peel powder contained total phenolic compounds, flavonoids, and DPPH% at levels of 80, 20, and 80, respectively. Burgers made from the T3 group's chicken breast meat (fed a diet with 15% orange peel powder) achieved the highest antioxidant test scores. T3 also received the top evaluations in the quality parameters studied, surpassing the control sample in appearance, flavor, freshness, and overall acceptance by evaluators, achieving the maximum score of 10 points for all sensory qualities. The pH value was 5.5. These results demonstrate the successful production of chicken meat with a high concentration of the aforementioned active compounds, as well as the successful creation of burgers that excelled over the control group in both qualitative and sensory aspects.
کلیدواژه‌ها
Chicken burger
Citrus aurantium
functional food
chemical composition
sensory evaluation

موضوعات

عنوان مقاله English

Develop functional chicken patties with incorporation peel Citrus aurantium powder

نویسندگان English

Haifa Awahd 1
ِAli Jebur 2
Mohanad Hussain 2
Ola Abdul Amir 2
Hasan Jaafar 2
Nawres Abbas 1
1 Department of Food science, Agriculture of College, Kerbala of University, Karbala, 56001, Iraq
2 Department of Animal production , College of Agriculture, University of Kerbala, Karbala, 56001, Iraq
چکیده English

Four groups of newly hatched chicks, each weighing similarly and consisting of ten chicks, were given diets with varying levels of ground orange peels 5%, 10%, and 15% for 60 days. Once the chicks matured, they were slaughtered, and their breast meat was used to make burgers for each treatment group: T1, T2, T3, and T4 (the control group). The objective was to examine how orange-peel powder affects the sensory attributes of the burgers and to develop a functional food enriched with the beneficial compounds in orange peels. The findings revealed that the moisture, fat, protein, ash, and pH levels were 3.4%, 2.0%, 8.6%, 3.5%, and 5.5, respectively. The orange peel powder contained total phenolic compounds, flavonoids, and DPPH% at levels of 80, 20, and 80, respectively. Burgers made from the T3 group's chicken breast meat (fed a diet with 15% orange peel powder) achieved the highest antioxidant test scores. T3 also received the top evaluations in the quality parameters studied, surpassing the control sample in appearance, flavor, freshness, and overall acceptance by evaluators, achieving the maximum score of 10 points for all sensory qualities. The pH value was 5.5. These results demonstrate the successful production of chicken meat with a high concentration of the aforementioned active compounds, as well as the successful creation of burgers that excelled over the control group in both qualitative and sensory aspects.

کلیدواژه‌ها English

Chicken burger
Citrus aurantium
functional food
chemical composition
sensory evaluation
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