Physico-chemical properties, amino acid and fatty acid profile of chicken patties added with beetroot peel flour as natural colourant

Ground meat is prone to oxidation and thus shall be added with spices and antioxidants whether natural or the synthetic ones. Beetroot (Beta vulgaris) peel is an agro-industrial waste material, which contains a natural pigment that can be used as a natural dye and a source of antioxidants for processed meat products. The objective of this study was to determine the proper addition level of the beetroot peel flour for enhancing the physico-chemical quality of chicken patties. A completely randomized design was used with four groups, i.e. control without addition of beetroot peel flour and with 10, 20 and 30 g.kg(-1) addition per meat weight with five replications. The treatment had very significant (P < 0.01) effect on colour (L*, a* and b*), water-holding capacity, cooking loss, proximate composition and antioxidant activity of chicken patties. The addition of beetroot peel flour at 30 g.kg(-1) improved redness, antioxidant activity and water-holding capacity, while reduced cooking loss, moisture and fat content as well as prevented the loss of polyunsaturated fatty acids and changes in amino acids content at cooking. The results suggest that the addition of beetroot peel flour at 30 g.kg(-1) improves the physico-chemical quality of chicken patties.