Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract

Figures & data

Figure 1. Total phenolic content of aqueous coriander extract and BHT.

Table 1. Effect of Coriander extract and BHT on total phenolic of poultry meat patties.

Measurements	Control	T1	T2
Total phenolics GAE mg/g	0.056 ± 0.01^c	0.26 ± 0.01^a	0.14 ± 0.01^b

Control: no antioxidants; T1: poultry meat patties with 1% coriander extract; T2: poultry meat patties with 100 ppm BHT. Means ± SE bearing different superscripts (a, b, and c) differ significantly (P < .05).

Figure 2. Effect of coriander extract and BHT on (a) peroxide value, (b) TBARS, (c) total carbonyl, and (d) MMb of poultry meat patties.

Control: no antioxidants; T1: poultry meat patties with 1% coriander extract; T2: poultry meat patties with 100 ppm BHT

Figure 3. Effect of coriander extract and BHT on total plate count of poultry meat patties.

Control: no antioxidants; T1: poultry meat patties with 1% coriander extract; T2: poultry meat patties with 100 ppm BHT

Figure 4. Effect of coriander extract and BHT on (a) color stability (L*, a*, b*) and (b) sensory of poultry meat patties.

Control: no antioxidants; T1: poultry meat patties with 1% coriander extract; T2: poultry meat patties with 100 ppm BHT