The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties.

The present study investigates the effect of Acacia seed water extract (ASWE) at four levels (0, 50, 100, 150 mg/100 mL) in triplicate batch on the shelf-life and quality of chicken patties. Flavones, mainly (+)-catechin, were the predominant phenolic compounds in ASWE with high antioxidant activity. ASWE showed greater inhibition effects against gram-positive bacteria than gram-negative bacteria. ASWE incorporation had no significant effects on the chemical composition of chicken patties. The microbial load, and thiobarbituric acid reactive substances of chicken patties significantly decreased (P ≤ 0.05) and reached minimum values at 150 mg/100 mL but the pH decreased slightly. The cooking properties were significantly improved (P ≤ 0.05) at 150 mg/100 mL. Moreover, ASWE at high level (150 mg/100 mL) significantly (P ≤ 0.05) enhanced total phenolic content and free radical scavenging activity of chicken patties. The results showed that chicken patties with ASWE had better quality attributes compared to the unformulated. Shelf-life of chicken patties can therefore be prolonged for 15 days in refrigerated storage using ASWE especially at high concentration (150 mg/100 mL).