Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Figures & data

Table 1. Chemical composition and antimicrobial activity of MLP.

Tabla 1. Composición química y actividad antimicrobiana de MLP.

Constituents	Values
Moisture (g/kg)	82.8 ± 0.37
Oil (g/kg)	70.0 ± 0.41
Protein (g/kg)	293.7 ± 0.21
Crude (g/kg)	94.2 ± 0.47
Ash (g/kg)	87.5 ± 0.36
Flavonoids (mg CE/kg)	48.0 ± 0.06
Total phenolic contents (mg GAE/kg)	2010.3 ± 3.90
Antimicrobial activity (mm inhibition zone)
Staphylococcus aureus	8.7 ± 0.15
Escherichia coli	16.7 ± 0.15

Values are means ± SE of triplicate samples.

Los valores son promedios ± SE de muestras triplicadas.

Table 2. Effect of addition of MLP on the proximate composition (g/kg) of chicken patty.

Tabla 2. Efecto de la adición de MLP en la composición aproximada (g/kg) de la hamburguesa de pollo.

MLP (g/kg)	Moisture	Fat	Protein	Ash
0	760.2^a ± 2.99	57.2^b ± 0.74	186.3^c ± 0.38	11.6^c ± 0.10
50	699.0^b ± 0.11	77.0^a ± 0.62	197.7^b ± 0.31	16.7^b ± 0.03
100	676.3^b ± 1.17	87.2^a ± 0.45	206.0^a ± 0.31	18.6^a ± 0.03

Values are means ± SE of triplicate samples. Means in the same column bearing different superscript small letters are significantly different (P ≤ 0.05).

Los valores son promedios ± SE de muestras triplicadas. Los promedios en la misma columna con distintos superíndices son significativamente diferentes (P ≤ 0,05).

Figure 1. pH (a) and peroxide (b) values of chicken patties extended with MLP at different levels (0 g/kg, ◊; 50 g/kg, O; and 100 g/kg, ∆) during storage. Error bars indicate the standard error of three independent replicate samples.

Figura 1. Índices de pH (A) y peróxido (B) de hamburguesas de pollo con MLP a diferentes niveles (0 g/kg, ◊; 50 g/kg, O; y 100 g/kg, ∆) durante el almacenamiento. Las barras de error indican el error estándar de tres réplicas independientes.

Table 3. Effect of addition of MLP on microbial load (log cfu/g) of chicken patty during storage.

Tabla 3. Efecto de la adición de MLP en la carga microbiana (log cfu/g) de la hamburguesa de pollo durante el almacenamiento.

MLP (g/kg)	Storage period (days)
	0	4	8	12
Total viable count
0	4.85^de ± 0.05	5.41^c ± 0.50	6.81^b ± 0.05	7.87^a ± 0.06
50	4.42^e ± 0.63	4.55^de ± 0.13	4.86^de ± 0.05	4.93^d ± 0.05
100	3.49^f ± 0.10	3.57^f ± 0.11	3.65^f ± 0.16	3.78^f ± 0.08
Total coliform
0	2.78^d ± 0.08	2.92^c ± 0.03	3.70^b ± 0.06	3.85^a ± 0.04
50	2.56^e ± 0.07	2.74^d ± 0.04	2.78^d ± 0.03	2.88^c ± 0.03
100	0.00^f ± 0.00	0.00^f ± 0.00	0.00^f ± 0.00	0.00^f ± 0.00
Escherichia coli
0	2.52^d ± 0.07	2.75^c ± 0.05	2.84^b ± 0.05	2.91^a ± 0.02
50	0.00^e ± 0.00	2.54^d ± 0.06	0.00^e ± 0.00	0.00^e ± 0.00
100	0.00^e ± 0.00	0.00^e ± 0.00	0.00^e ± 0.00	0.00^e ± 0.00
Staphylococcus aureus
0	2.72^de ± 0.13	2.86^c ± 0.09	3.69^b ± 0.09	3.92^a ± 0.07
50	2.52^f ± 0.07	2.59^ef ± 0.11	2.69^de ± 0.09	2.82^cd ± 0.10
100	0.00^g ± 0.00	0.00^g ± 0.00	0.00^g ± 0.00	2.52^f ± 0.07

^a-gMean value(s) having different superscript letter(s) in columns and rows are significantly different (P ≤ 0.05).

^a-gLos valores promedio con distintos superíndices en las columnas y filas son significativamente diferentes (P ≤ 0,05).

Table 4. Effect of addition of MLP on sensory quality of chicken patty.

Tabla 4. Efecto de la adición de MLP en la calidad sensorial de la hamburguesa de pollo.

MLP (g/kg)	Color	Flavor	Tenderness	Juiciness	Overall acceptability
0	6.60^a ± 0.52	6.50^a ± 0.85	6.60^a ± 0.70	6.20^a ± 1.32	6.70^a ± 0.67
50	4.90^b ± 1.45	5.40^a ± 1.65	5.50^ab ± 1.18	5.00^ab ± 1.56	5.30^b ± 1.16
100	2.80^c ± 1.69	3.80^b ± 1.93	4.60^b ± 2.01	4.40^b ± 1.35	3.50^c ± 1.08

Values are mean ± SE of triplicate samples. ^a-cMeans in the same column bearing different superscripts are significantly different (P ≤ 0.05).

Los valores son promedios ± SE de muestras triplicadas. ^a-cLos promedios en la misma columna con distintos superíndices son significativamente diferentes (P ≤ 0,05).