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Journal of Food Science and Technology

, Volume 55, Issue 5, pp 1797–1805 | Cite as

Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage

  • Fahad Y. Al-Juhaimi
  • Syed A. Shahzad
  • Ali S. Ahmed
  • Oladipupo Q. Adiamo
  • Isam A. Mohamed Ahmed
  • Omer N. Alsawmahi
  • Kashif Ghafoor
  • Elfadil E. Babiker
Original Article

Abstract

This study aimed to evaluate the antioxidant activity of Argel leaf water extract (ALWE) and its effect at different concentrations (0, 5, 10, and 20 mg/100 mL) on the antioxidant, antimicrobial, physicochemical, and sensory attributes of chicken meatballs during cold storage. ALWE contained substantial quantities of total phenolic content (TPC), anthocyanin, and exhibited high DPPH scavenging activity. ALWE incorporation in chicken meatballs had a varying effect on the chemical composition and sensory attributes of the product. However, ALWE incorporation at high concentration decreased the protein content of cooked meatballs and reduced fat content in both raw and cooked balls. Increased ALWE concentration in chicken meatballs lowered the pH, microbial load, and thiobarbituric acid reactive substances. Furthermore, ALWE raised the TPC and DPPH scavenging activity of chicken meatballs. Throughout the storage period, chicken meatballs formulated with ALWE showed better quality attributes than non-formulated chicken meatballs. In conclusion, ALWE can be employed as a functional ingredient for improved health benefits and shelf-life extension of chicken meatballs.

Keywords

Antimicrobial Antioxidant Argel leaf water extract Chicken meatballs Quality attributes 

Notes

Acknowledgements

The authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for funding this research through the Research Group (RG-1435-049).

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Fahad Y. Al-Juhaimi
    • 1
  • Syed A. Shahzad
    • 1
  • Ali S. Ahmed
    • 1
  • Oladipupo Q. Adiamo
    • 1
  • Isam A. Mohamed Ahmed
    • 1
  • Omer N. Alsawmahi
    • 1
  • Kashif Ghafoor
    • 1
  • Elfadil E. Babiker
    • 1
  1. 1.Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud UniversityRiyadhKingdom of Saudi Arabia

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