Determine the Effect of Functional Properties on Chicken Patty Incorporated with Salt Extracted Bioactive Compounds from Pterygoplichthys pardalis (Scavenger Fish)
Loading...
Files
Date
2019
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
Pterygoplichthys pardalis is a tropical and invasive fresh water fish. Based on literature, the extracted compounds from this fish consist of anti-oxidative, antimicrobial and Fe2+ chelating activities. Hence, the objective of this study was to determine the effect of these functional properties on chicken patty, incorporated with salt extracted bioactive compounds from Pterygoplichthys pardalis. Female fish were collected from a local reservoir and slaughtered in the field. Gonads (excluding GI tract and mucus) were separated within 3 hours and stored at 4C. Separated parts were followed for extraction of proteins with distilled water (1:4) and then 10% (w/v) NaCl solution (1:4) and lyophilized. Extracted protein samples were incorporated to the preparation of chicken patty (Chicken meat, Salt, Spices) with 0, 0.5, 1, 1.5 and 2% (w/w) levels. Then TBARS assay, DPPH assay, Fe2+ chelating activity and Total plate count were done for the product for Day 0, 2, 4, 7 and 14. According to TBARS and DPPH assay 2% (w/v) incorporation level gave the highest antioxidant activity and Fe2+ chelating activity (p<0.05). Microbial counts of meat patty with 2% (w/v) incorporation level was suitable for 7 days compared with the control (p<0.05). As conclusion, 2% (w/v) incorporation level of salt extraction from P. pardalis can be used as a natural antioxidant, antimicrobial and metal chelating agent in chicken patty. However further studies needed to check for the maximum level of incorporation.
Description
Keywords
Food Science, Food Technology