THE EVALUATION OF THE IMPACT OF SOYBEAN SPROUTS ON THE LIPID OXIDATION AND ORGANOLEPTIC QUALITY OF CHICKEN PATTIES

Résumé

The study assessed the effect of soybean sprouts on the lipid oxidation and sensory quality of chicken patties. Lipid oxidation and organoleptic quality were evaluated via thiobarbituric acid reactive substances (TBARS) assay which measured malondialdehyde (MDA) levels as a marker of lipid oxidation on a 9-point hedonic scale, respectively. The results showed that the lipid oxidation was found with chicken patties that had the highest composition of soybean sprout inclusion which ranged from 0.12 to 0.15. The sensory attributes of the patties experienced enhancement with the inclusion of soybean sprouts. The outcomes of this investigation showed that the integration of soybean sprouts into chicken patties exhibits a notable impact on lipid oxidation alongside the general quality of the product.