Impact of gamma irradiation and guava leaf extract on the quality and storage stability of chicken patties

The current investigation was carried out to evaluate the impact of gamma irradiation and guava leaf extract (GLE) on chicken meat patties. The effects of treatments on chicken meat patties were determined by physicochemical, stability (oxidative and microbial), and antioxidant status during different packaging (aerobic and vacuum) at storage intervals (0, 5, and 10 days). The changes in physicochemical parameters of chicken patties were observed on various treatments, storage intervals, and different packaging. The TBARS and POV were found to increase significantly (p < .05) on 2 kGy and with the passage of storage time. The results of microbial load in samples were found to decrease on gamma irradiation with and without GLE. The antioxidant profile in chicken patties was with respect to control. Slight changes were seen in sensory parameters on different treatments at storage intervals. It is concluded that gamma irradiation eliminated the microbes and different concentrations of GLE improve the stability and antioxidant profile of chicken patties.

Automated summary

The current investigation aimed to assess the effects of gamma irradiation and guava leaf extract (GLE) on chicken meat patties. The study examined the physicochemical properties, stability (oxidative and microbial), and antioxidant status of the patties under different packaging (aerobic and vacuum) and storage intervals (0, 5, and 10 days). The results showed that TBARS and POV significantly increased with 2 kGy irradiation and prolonged storage time, while microbial load decreased with gamma irradiation, both with and without GLE. The antioxidant profile remained stable compared to the control, and there were slight changes in sensory parameters. Overall, gamma irradiation eliminated microbes and GLE improved the stability and antioxidant profile of chicken meat patties.