The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers

The objective of the current study was to include natural ingredients in the formulation of chicken burgers to improve their quality properties (physicochemical, cooking, oxidation and sensorial properties) during 4 days of refrigerated storage at 4 °C. Chicken burgers were processed added with amaranth (1 and 2%) or pumpkin seeds (1 and 2%) in addition to control. Lipid oxidation was assessed by monitoring malonaldehyde formation with 2-thiobarbituric acid reactive substances (TBARS) assay and antioxidant capacity by ABTS, DPPH and FRAPS methods. Natural ingredients (amaranth and pumpkin seeds) used in manufacturing of chicken burgers may improve their cooking characteristics, as well as lipid stability during storage (this effect was stronger when amaranth was added). Moreover, the impact of these ingredients on sensory quality attributes of chicken burgers was not significant; even in some cases (burgers with 2% amaranth), the overall acceptability was scored as higher than control burgers.