Enhancing the Nutritional Quality, Sensory Characteristics and Refrigerated Storage Stability of Chicken Meat Patties Using Black Coffee Seed Powder

Abstract

Coffee contains significant amounts of antioxidant compounds such as chlorogenic whose potential has not been maximized in the meat industry. Four emulsion each containing 0, 1.25, 2.50 and 3.75g Black Coffee Seed Powder (BCSP) were formulated. Emulsion was molded (approximately 50g) and oven-cooked (each batch separately and replicated thrice). Moisture (%), crude protein (%) and organoleptic characteristics (9-point hedonic scale) of fresh patties while Thiobarbituric Acid Reactive Substances (TBARS ugMDA/g) on 0, 7 and 14 days were accessed. Data were analysed using ANOVA and significance test P<0.05. Patties with 3.75 g BCSP contained higher (P<0.05) moisture (62.96) than 2.50 g (59.71), 1.25 g (56.82) and 0 g (42.19) BCSP. Crude protein 16.52 (1.25 g) and 16.64 (2.50 g) were similar but lower (P<0.05) than 17.76 (3.75 g) and higher (P<0.05) than 14.38(0 g) BCSP patties. No significant variation (P>0.05) in colour, aroma, flavour and overall acceptability among patties. The TBARS (1.59, 2.51, 3.21) of 3.75 g BCSP patties were lower (P<0.05) than 1.65, 2.60, 3.27 (2.50g), 1.72, 2.67, 3.34 (1.25g) and 2.19, 3.13, 3.82 (0 g) at 0, 7 and 14days respectively. Increased crude protein and reduced thiobarbituric acid reactive substances elucidated that black coffee seed can improve nutrient and also be a good antioxidant in chicken meat patties.