Effect of honey and vitamin C on quality of microwave cooked chicken patties.

Abstract

Effect of incorporation of 5, 10 and 15% (w/w) honey on physico-chemical properties, sensory quality and storagestability of microwave cooked broiler chicken patties was evaluated and compared to patties containing 500 ppm vitaminC. Inclusion of honey increased (p>0.05) the cooking yield and reduced the raw and cooked pH. The water activity(aw) reduced from 0.933 to 0.912 in 15% honey containing chicken patties (HCCP). Both surface and internal colourvalues (Hunter lab a*/redness) increased (p<0.05) from 4.6 to 6.8 and 4.8 to 6.6, respectivly in HCCP compared to controlindicating development of attractive colour in HCCP. Sensory quality evaluation studies revealed significant (p<0.05)increase in appearance scores of 10 and 15% HCCP compared to control and vitamin C containing patties. Pattiescontaining 5% honey scored (p<0.05) better for flavour, sweetness and overall palatability compared to 10 and 15%HCCP. Treatment with honey reduced the thiobarbituric acid (TBA) values. However, patties containing vitamin C hadlowest (p<0.05) TBA values. Inclusion of 5% w/w honey in microwave cooked chicken patties resulted in increasedcooking yield and redness values with lower aw and TBA values and significant improvement in sensory quality.