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Volume 13
Issue 24
10.3390/foods13244163
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Article

The Effect of Honey Powder Addition on Chosen Quality Properties of Model Chicken Products

by
Radosław Bogusz
1,*,
Anna Onopiuk
2,
Marta Chmiel
3,*,
Anna Piotrowska
4,
Eliza Kostyra
4,
Edyta Lipińska
5,
Joanna Bryś
6,
Katarzyna Samborska
1 and
Dorota Pietrzak
3
1
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska Street, 02-776 Warsaw, Poland
2
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska Street, 02-776 Warsaw, Poland
3
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska Street, 02-776 Warsaw, Poland
4
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska Street, 02-776 Warsaw, Poland
5
Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska Street, 02-776 Warsaw, Poland
6
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska Street, 02-776 Warsaw, Poland
*
Authors to whom correspondence should be addressed.
Foods 2024, 13(24), 4163; https://doi.org/10.3390/foods13244163
Submission received: 15 November 2024 / Revised: 18 December 2024 / Accepted: 20 December 2024 / Published: 22 December 2024
(This article belongs to the Special Issue New Approaches to Improving the Quality and Safety of Meat and Meat Products)
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Abstract

The objective of our paper was to evaluate the effect of honey powder addition on the quality of model chicken products over 14 days of refrigerated storage. Three model chicken product variants were produced: C—control, HP1%, HP2%—with 1 or 2% of honey powder addition. The cooking loss, basic chemical composition, water activity, texture, color, lipid oxidation (TBARS and PDSC), microbiological and sensory quality, and volatile compounds profile were determined. The adverse changes in lipids were slower in products with honey powder added compared to control product, revealing lower TBARS index values and longer oxidation induction times. After 14 days of storage, HP2% products showed significantly lower (up to 50%) TBARS values than control products. Furthermore, honey powder addition reduced the growth of psychrotrophic and lactic acid bacteria for up to 14 days of storage in comparison to the control products. However, deterioration of the volatile compounds profile (presence of alcohols and sulfur compounds) and occurrence of storage odor and flavor had an impact on the poorer sensory desirability of the control and HP1% products. Additional research is necessary aiming to improve the sensory quality of products with honey powder addition.
Keywords: natural antioxidants; chicken meat; lipid oxidation; microbiological quality; sensory properties; volatile compounds profile natural antioxidants; chicken meat; lipid oxidation; microbiological quality; sensory properties; volatile compounds profile

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MDPI and ACS Style

Bogusz, R.; Onopiuk, A.; Chmiel, M.; Piotrowska, A.; Kostyra, E.; Lipińska, E.; Bryś, J.; Samborska, K.; Pietrzak, D. The Effect of Honey Powder Addition on Chosen Quality Properties of Model Chicken Products. Foods 2024, 13, 4163. https://doi.org/10.3390/foods13244163

AMA Style

Bogusz R, Onopiuk A, Chmiel M, Piotrowska A, Kostyra E, Lipińska E, Bryś J, Samborska K, Pietrzak D. The Effect of Honey Powder Addition on Chosen Quality Properties of Model Chicken Products. Foods. 2024; 13(24):4163. https://doi.org/10.3390/foods13244163

Chicago/Turabian Style

Bogusz, Radosław, Anna Onopiuk, Marta Chmiel, Anna Piotrowska, Eliza Kostyra, Edyta Lipińska, Joanna Bryś, Katarzyna Samborska, and Dorota Pietrzak. 2024. "The Effect of Honey Powder Addition on Chosen Quality Properties of Model Chicken Products" Foods 13, no. 24: 4163. https://doi.org/10.3390/foods13244163

APA Style

Bogusz, R., Onopiuk, A., Chmiel, M., Piotrowska, A., Kostyra, E., Lipińska, E., Bryś, J., Samborska, K., & Pietrzak, D. (2024). The Effect of Honey Powder Addition on Chosen Quality Properties of Model Chicken Products. Foods, 13(24), 4163. https://doi.org/10.3390/foods13244163

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