Effect of frying oils on quality characteristics of frozen chicken patties incorporated with honey

Abstract

In this study, effect of honey (0, 5 and 10%) and frying oils (palm olein and corn) on physicochemical, proximate characteristics (Thiobarbituric acid reactive substances (TBARS), pH, fat, moisture) and sensory properties of frozen chicken patties have been evaluated. TBARS, pH and fat content significantly (p ≤ 0.05) increased during storage period of 60 days. Whereas significant (p ≤ 0.05) decrease in moisture content of frozen chicken patties were recorded during storage. Honey treatment significantly (p ≤ 0.05) reduced the increase in TBARS, pH and fat content of frozen chicken patties. The treatment of chicken patties with 10% honey treatment had minimum moisture, TBARS, pH and fat content throughout storage. TBARS value and fat content of chicken patties fried in palm olein oil was less than corn oil. Positive correlation (p ≤ 0.05) of TBARS value with fat content and pH was observed, while negative correlation (p ≤ 0.05) of TBARS value with flavor and overall acceptability was found in this study. All sensory attributes significantly (p ≤ 0.05) declined as storage time increased. The overall acceptability (sensory attributes) of frozen chicken patties treated with 5% honey and fried in palm olein oil was highest.

Key words: Chicken, honey, palm olein, corn, TBARS, sensory, storage period.