This study was conducted to develop cobb and kadaknath chicken meat patties separately by incorporating Lychee fruit peel extract (LFPE) and BHT (butylated hydroxyl toluine) individually as antioxidant and to evaluate the effect on storage quality of developed products. Control patties were developed without adding any antioxidants. Sensory scores of kadaknath and cobb patties incorporated with BHT and LFPE were equivalent to respective controls on fresh basis. The sensory color scores of kadakanath patties were significantly lower than cobb patties however flavor, texture, tenderness, juiciness and overall acceptability scores were statistically comparable for both types of patties on fresh basis. Sensory scores decreased and microbial counts increased significantly during refrigerated storage for all the treatments but scores for treated patties were significantly

higher than respective controls. At the end of storage TBA and microbial counts for LFPE treated patties were significantly lower than their respective control and BHT treatments. It is concluded that incorporation of 15 ml lychee peel aqueous extract per 100 g of kadaknath and cobb chicken meat resulted in the production of healthier patties. Lychee extract provides betterm protection against oxidative rancidity and microbial proliferation during refrigerated storage and can well used as a replacement of synthetic antioxidants like BHT.

Highlights

• The sensory color scores of kadakanath patties were significantly lower than cobb patties
• Lychee extract provides better protection against oxidative rancidity and microbial proliferation during refrigerated storage of chicken patties.