Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers

The aim was to evaluate the effects of hazelnutskin (HS) addition on the oxidation and sensorial propertiesof chicken burgers during storage and after cooking.Burgers were prepared and divided in five groups:[C] control without HS addition, [CAA] control withascorbic acid, and [HS1] 1%, [HS2] 2% and [HS3] 3% HSaddition. Burgers for each batch were prepared in triplicateand analysed raw and cooked after 1 and 4 days ofrefrigerated storage (4±1°C), respectively. Lipid oxida-tion was assessed by monitoring malonaldehyde formationwith a 2-thiobarbituric acid reactive substances assay, andantioxidant capacity was assessed with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidantpower (FRAP) methods. A sensory evaluation was per-formed by twenty experienced panellists, and the attributesthat were measured were: colour, greasiness, flavour,odour, juiciness, granulosity, chewiness and overallacceptability. Lipid oxidation values were higher in the HSburgers than in the C and CAA burgers, except for thecooked burgers at day 4. HS addition had a significanteffect with a decrease in diameter and an increase in fatretention. In all treatments, FRAP was lower in the C andHS groups than in the CAA group, except for cooked burgers at day 4, where the values of the HS2, HS3 andCAA groups were similar. The DPPH assay showed highervalues on both days for the raw and cooked burgers treatedwith CAA or HS compared to the control group. HSaddition influenced only meat colour among the sensorialparameters that were considered.