تأثیر مستخلص بتلات الزعفران على الخواص الحسية لشرائح الدجاج

Abstract

Chicken meat is consumed for its nutritional value as an important protein source, but it is susceptible to rapid spoilage and a decline in sensory quality during storage. On the other hand, saffron petals are a by-product rich in polyphenols and carotenoids, which have antioxidant properties, making them a promising natural source for food preservation and enhancement. Chicken breast fillets were treated using three different application methods: immersion, spraying, and injection with alcoholic saffron petal extract. The experimental design also included a control group treated with ionized water only. After treatment, the samples were dried at room temperature and then packaged in sealed polyethylene bags. All samples were stored in a refrigerator at 4 ± 1°C for 15 days. The key sensory attributes (color, texture, taste, and aroma) and the overall acceptability score (OAS) of treated and untreated cooked chicken breast slices were evaluated during storage. The study demonstrated that treatment with saffron petal extract particularly by the dipping method significantly improved sensory stability and extended the shelf life of the chicken slices. The dipped treatment group maintained acceptable overall acceptability scores until the ninth day, whereas the control group became unacceptable by the sixth day.