Develop functional chicken patties with incorporation peel Citrus aurantium powder

Four groups of newly hatched chicks, each weighing similarly and consisting of ten chicks, were given diets with varying levels of ground orange peels ۵%, ۱۰%, and ۱۵% for ۶۰ days. Once the chicks matured, they were slaughtered, and their breast meat was used to make burgers for each treatment group: T۱, T۲, T۳, and T۴ (the control group). The objective was to examine how orange-peel powder affects the sensory attributes of the burgers and to develop a functional food enriched with the beneficial compounds in orange peels. The findings revealed that the moisture, fat, protein, ash, and pH levels were ۳.۴%, ۲.۰%, ۸.۶%, ۳.۵%, and ۵.۵, respectively. The orange peel powder contained total phenolic compounds, flavonoids, and DPPH% at levels of ۸۰, ۲۰, and ۸۰, respectively. Burgers made from the T۳ group's chicken breast meat (fed a diet with ۱۵% orange peel powder) achieved the highest antioxidant test scores. T۳ also received the top evaluations in the quality parameters studied, surpassing the control sample in appearance, flavor, freshness, and overall acceptance by evaluators, achieving the maximum score of ۱۰ points for all sensory qualities. The pH value was ۵.۵. These results demonstrate the successful production of chicken meat with a high concentration of the aforementioned active compounds, as well as the successful creation of burgers that excelled over the control group in both qualitative and sensory aspects.

کلیدواژه ها:

chicken burger ، Citrus aurantium ، Functional Food ، Chemical composition ، Sensory evaluation