ORGANOLEPTIC CHARACTERISTICS AND SHELF STABILITY OF CHICKEN PATTEIS MARINATED WITH BLACK COFFEE SEED POWDER

Abstract

Coffee contains significant amounts of antioxidants compounds such as chlorogenic and caffeic whose potential has not been maximized in the meat industry. Four independent patties containing 0, 1.25, 2.50 and 3.75g/kg Black Coffee Seed Powder (BCSP). Molded raw patties (approximately 50g, 5cm diameter, 0.6 cm thickness) were oven cooked at 180±2 C for 20 minutes. Each batch was repeated three times. Moisture, crude protein and organoleptic characteristics (9point hedonic scale) of freshly cooked patties were assessed. Thiobarbituric Acid Reactive Substances (TBARS) (µ/g) were assessed on 0, 7 and 14 days. Data were analysed using one way ANOVA and DMRT to test significance level at Pα0.05. Patties with 3.75g BCSP contained higher (P<0.05) moisture (62.96) than 2.50g (59.71), 1.25g (56.82) and 0g (42.19) BCSP patties. Crude protein: 16.52 (1.25g) and 16.64 (2.50g) were similar (P>0.05) but lower ( P<0.05) than 17.76 (3.75g.) and 14.38(0g). Juiciness of 1.25g (6.80) and 2.50g (6.40) BCSP pattie were similar (P>0.05) with 0g (5.60) but higher (P<0.05) than 3.75g (4.20) BCSP patties. The TBARS (1.59, 2.51, 3.21) of patties with 3.75g BCSP were higher (P<0.05) than 1.65, 2.60, 3.27 (2.50g), 1.72, 2.67, 3.34 (1.25g) and 2.19, 3.13, 3.82 (0g) at 0, 7 and 14 days respectively.  Increased juiciness and reduced thiobarbituric acid reactive substances showed that black coffee seeds powder do not have adverse organoleptic characteristics in patties and can be a good antioxidant. In preserved meat