Improve quality and sensory properties for minced poultry meat patties by using powder of Rosmary (Rosmarinus officinolis)

Abstract

The aim of this study was to improve quality and sensory properties for minced poultry meat patties by using powder of Rosmary (0.05%, 0.10 and 0.15%) with stored at 4oc for 0, 2 and 4 days, and done some chemical, physical test and sensory evaluation of this Product. The data obtained revealed the following: Addition of Rosmary powder to minced poultry meat led to significant (P<0.05) increase in moisture content, pH, WHC and a significant (P<0.05) decrease in cooking loss percentage, PV, TBA and FFA.Sensory evaluation data of flavor and juiciness were improve (P<0.05) by the addition, also overall acceptability increased (P<0.05) when the concentrate of Rosmary increase until 0.10% While acceptability of Patties decrease in 0.15%.In conclusion, the results revealed the possibility of using 0.10% Rosmary powder in poultry meat patties which improved some chemical, physical and sensory evaluation and led to safety when the patteis stored at 4oc for 0, 2, 4 day without showing undesirable changes in quality or sensory characteristics of processed product.