Effect of Honey Powder on Chicken Products
Author Information
Author(s): Bogusz Radosław, Onopiuk Anna, Chmiel Marta, Piotrowska Anna, Kostyra Eliza, Lipińska Edyta, Bryś Joanna, Samborska Katarzyna, Pietrzak Dorota
Primary Institution: Warsaw University of Life Sciences—SGGW
Hypothesis
Does the addition of honey powder improve the quality of model chicken products during refrigerated storage?
Conclusion
Adding honey powder improves the quality characteristics of model chicken products and inhibits lipid oxidation during storage.
Supporting Evidence
- Products with honey powder showed significantly lower TBARS values than control products after 14 days.
- Honey powder addition reduced the growth of psychrotrophic and lactic acid bacteria.
- HP2% products had a longer oxidation induction time compared to control products.
Takeaway
Adding honey powder to chicken products helps keep them fresh longer and makes them taste better, but it can also change their smell over time.
Methodology
The study evaluated cooking loss, chemical composition, water activity, texture, color, lipid oxidation, microbiological quality, sensory quality, and volatile compounds profile of chicken products with different honey powder concentrations over 14 days of storage.
Limitations
Further research is needed to improve the sensory quality of products with honey powder addition.
Statistical Information
P-Value
p ≤ 0.05
Statistical Significance
p ≤ 0.05
Digital Object Identifier (DOI)
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