Effect of Freeze‐Dried Black Chokeberry Extract on the Quality Characteristics of Cooked Chicken Patties Incorporated With MAP

This study was performed to evaluate the effects of antioxidant and antibacterial activities of freeze‐dried black chokeberry ( Aronia melanocarpa ) extract (FDBCE) on the chemical, lipid oxidation, color values, textural, microbial, and sensorial properties of cooked chicken patties incorporated with MAP and stored at + 4°C for 20 days. This study also aimed to develop healthier chicken patties added with FDBCE. The FDBCE was analyzed for total phenolic content and antioxidant activity. The FDBCE was added to chicken patties at different ratios (0.5%, 1%, 1.5%, and 2%). Analyses were measured on days 0, 7, 14, and 20. The total phenolic compounds and DPPH of the FDBCE were 316.60 ± 0.15 mg/g extract and 86.45 ± 0.67%, respectively. The incorporation of FDBCE did not affect the moisture, protein, or ash content of raw and cooked chicken patties. The addition of FDBCE effectively inhibited lipid oxidation. A significant increase in hardness, gumminess, and chewiness was observed in all samples during cold storage. The incorporation of FDBCE did not adversely affect the overall sensory quality of cooked chicken patties; on the contrary, it contributed to an improvement in sensory attributes. FDBCE caused minor color changes, but these changes were not perceived negatively by the sensory panel in terms of overall product quality. In conclusion, the incorporation of FDBCE in cooked chicken patties under modified atmosphere conditions (MAP) effectively reduced lipid oxidation, limited microbial growth, and prolonged the refrigerated storage life beyond 20 days while improving overall quality characteristics, indicating its potential use as a natural antioxidant and antibacterial ingredient in meat products.