Impact of gamma irradiation and guava leaf extract on the quality and storage stability of chicken patties

Abstract The current investigation was carried out to evaluate the impact of gamma irradiation and guava leaf extract (GLE) on chicken meat patties. The effects of treatments on chicken meat patties were determined by physicochemical, stability (oxidative and microbial), and antioxidant status during different packaging (aerobic and vacuum) at storage intervals (0, 5, and 10 days). The changes in physicochemical parameters of chicken patties were observed on various treatments, storage intervals, and different packaging. The TBARS and POV were found to increase significantly (p < .05) on 2 kGy and with the passage of storage time. The results of microbial load in samples were found to decrease on gamma irradiation with and without GLE. The antioxidant profile in chicken patties was with respect to control. Slight changes were seen in sensory parameters on different treatments at storage intervals. It is concluded that gamma irradiation eliminated the microbes and different concentrations of GLE improve the stability and antioxidant profile of chicken patties.


| INTRODUC TI ON
The safety and quality of meat are current challenges for the production of valuable products. There are various nonthermal processing techniques being used to produce safe meat (Doulgeraki et al., 2012). Current findings in food microbiology have focused on the occurrence and prevalence of emerging foodborne pathogens like Uropathogenic E. coli, Enterococcus faecalis, Klebsiella pneumonia, and Staphylococcus in meat and poultry that do not induce respiratory infections (Davis et al., 2015). It is estimated that the number of pathogens capable of causing foodborne infection is 31. These foodborne pathogens are found sometimes present in supermarket raw meats. The nature and quantity of the existing pathogens, however, vary according to the type of meat (Scallan et al., 2011). During handling, bleeding, and processing, meat and poultry products can be affected by external sources. The pollutants on the cutters will spread to different parts of the meat eventually (Arshad, Nisar, et al., 2019).
The chicken meat is needed to be kept safe from microbial growth during capturing, processing, transport as well as storage (Rouger et al., 2017) Chicken meat retains a variety of bacterial groups known as microbiota after these procedures occur. Proliferation and associations between microbiota members contribute to poultry meat degradation (Remenant et al., 2015). Several attempts have been made for decades to classify bacterial consequences arising from meat contamination; as a result, this has been suggested that meat microbiota is the result of microbial interactions between two major bacterial groups: specific spoilage organisms (SSOs) and spoilageassociated organisms (SAOs) (Boziaris & Parlapani, 2017).
The initial contemporary method for the protection of sustenance was thermal food processing. These maintenance strategies allowed necessary changes, which included protein coagulation, smell development, surface relaxing, and expanding of starch (Proctor et al., 2018). Radiation processing is one of the recently evolving techniques to ensure the viral security of meat (Kanatt et al., 2005).
Several techniques have been used by the food industry for decades to store food or to extend the shelf life of food. Irradiation is one of the best modern strategies to achieve microbiological safety without decreasing the nutrient content and sensory predictability of meat and poultry products. The benefits of irradiation are removing pathogens and enhancing the shelf life of meat products (Nam et al., 2004).
To improve the consistency and firmness of chicken and its derivatives, the mixture of gamma irradiation with certain bioactive compounds is advantageous. The dose of gamma irradiation may also be good for reducing it (Arshad, Amjad, et al., 2019). Plants and herb extracts have served a great deal in this regard. Food substances are normally consumable and it needs security against microorganisms through distribution, preparation, and storage.
Guava (Psidium guajava L.) is among the most popular fruit trees commonly cultivated in the world's tropical and temperate areas and is considered to be a nutritionally valuable and remunerative crop (Parvez et al., 2018). Guava leaf contains phytochemical antioxidants, for example, lycopene present in the palatable segment of the natural product which is shaded pink. It also contains vitamin C, copper, vitamin B3 (niacin), iron, vitamin A, B6, saponin, tannin, alkaloid, flavonoid, flavonol, cardiac glycosides, morin-3-O-arabinoside, quercetin-3-O-arabinoside phenol, morin-3-O-lyxoside, and dietary fiber (Olaniyan, 2017). Their high degree of antibacterial activity lays a prospective role against Staphylococcus aureus, Escherichia coli, and Candida albicans (Abdel Rahim et al., 2002). In general, its polyphenolic compounds, such as ferulic, protocatechuic, gallic, caffeic acid, and quercetin are correlated with the biological activities of guava (Rai et al., 2010).
The present study was designed to evaluate the effects of different concentrations of guava leaf extract and gamma irradiation on the physicochemical, stability (oxidative and microbial), and antioxidant profile of chicken patties. Different concentrations of guava leaf extract (1%, 2%, 3%) were applied with and without 2 kGy gamma irradiation under different storage conditions (aerobic and vacuum) and time intervals (0, 5, and 10 days).

| Procurement of materials
All raw materials including chicken and guava leaves were acquired from a local market in Faisalabad, Pakistan. This experimental study was conducted at NIAB, Faisalabad, Pakistan and Department of Food Science, Government College University, Faisalabad, Pakistan.
All the analytical grade chemicals and glassware for more research were used and procured from Sigma-Aldrich®, USA.

| Extraction of guava leaf extract
Powdered samples of guava leaves were taken at a solid to solvent ratio of 1:10 in a 500 ml beaker with 70% ethanol. Using an ultrasonic probe (VCX-750, Sonics and Materials), the separation was carried out. The frequency was calculated at 20 kHz with an amplitude of 50%. The extraction was conducted for 10 min at ambient temperature (Liu et al., 2014). By using Whatman filter paper, the mixture derived from extractions was filtered separately. A rotary evaporator connected to a vacuum pump as well as a refrigerated cooling system were used to evaporate the filtrate from all samples.
The total solvent at a vacuum condition of 0.07 MPa was dried at a water bath temperature of 79°C.

| Development of chicken patties and gamma irradiation
Minced chicken was molded into patties weighing 50 g each. There were total seven treatments, control, 1% GLE, 2% GLE, 3% GLE, 2kGy + 1% GLE, 2kGy + 2% GLE and 3% GLE + 2kGy. The patties were stored at refrigeration temperature for a period of 10 days in tightly sealed plastic bags (100 gauge). The different testings were performed at intervals of 5 days. The samples were gamma irradiated by using the facility at Nuclear Institute for Agriculture and Biology, Faisalabad-Pakistan.

| Antioxidant profile
2.3.1 | Determination of Total phenolic contents (TPC) The total phenolic content of treated chicken patties was measured by using Folin-Ciocalteu reagent and using a spectrophotometric method (Tezcan et al., 2009). For 0.5 ml of the known sample concentration, 1 ml of the 10% Folin-Ciocalteu assay was briefly added. Before adding 2 ml of 20% sodium carbonate solution to the above solution, the mixture was mixed well and stored for 6 min. Using a spectrophotometer, the phenols were measured at 760 nm after responding at 30°C for 60 min. Using an ordinary Gallic acid solution, a standard curve was prepared and the findings of total phenols were interpreted as 1 g of Gallic acid equivalent (GAE) per gram of substance.
In the freshly made DPPH reagent, 0.1 ml of homogenized solution was added and kept for 60 min at room temperature in the dark.
The absorbency was determined spectrophotometrically at 517 nm.
The maximum FRSA of each specimen was exhibited as a reduced percentage of DPPH and computed as follows: FRSA = 100-(initial absorbance-final absorbance)/initial absorbance DPPH absorbance values at time zero and after 60 min. FRSA = (initial absorbance − final absorbance) ∕ initial absorbance × 100.

| Ferric reducing antioxidant power (FRAP) assay
The FRAP value of treated chicken was determined by the described method of Benzie and Strain (1996). 30 μl of distilled water and 300 μl of FRAP assay were applied to 10 μl of the homogenized sample; the resulting solution was cultured for 5 min at room temperature. The spectrophotometric use of the Jenway UV-VIS Spectrophotometer at 593 nm was calculated at that stage just after the power of the blue-hued complex emerged. Mixing 25 ml of Acetate buffer, 2.5 ml of TPTZ (10 mM 2,4,6-Tripyridyl-s-triazine at 40 mM HCl), and (300 mM Sodium acetate at pH 3.6) with 2.5 ml of Ferric chloride solution (20 mM FeCl3.6H2O in distilled water) was used to prepare the FRAP Reagent. Before use, FRAP precipitate was prepared fresh and warm at 37°C. The reducing strength of each sample was calculated at a certain point to be equal to that of 1 mM (FRAP unit) of Fe (II).

| Total volatile basic nitrogen (TVB-N)
The TVBN assessment was conducted by Karim (2011), with slight modifications by Malle and Tao (1987). Samples were blended at a rate of 1:2 (w/v) with trichloroacetic acid (TCA) and homogenized by using a blender (Waring Industrial Blender) at speed 2. Tests (Centrifuge 5430R Eppendorf AG) were centrifuged for 5 min at 1100 g and processed by Whatman No.1 filter paper. In the Kjeldahl processing chamber, 25 ml of the test was pipetted and 5 ml of 10% sodium hydroxide was applied to the solution. Using BUCHI Distillation Unit K-350, Switzerland, steam processing was conducted.

| Hunter color (lab)
With the aid of measurements that were consistent with the calibrated plate (L = 89.2, a = 0.921, and b = 0.783), the surface color values of the GLE-treated chicken meat patties were measured by the Hunter colorimeter. To use an average of 9 random observations, the CIE L (lightness), CIE a(redness), and CIE b (yellowness) color values were collected on the surface of every sample for statistical analysis.

| Heme pigment
The pigments of chicken meat were observed according to the modified method of Warriss, (1979). Four grams of meat product was mixed with 20 ml cold phosphate buffer (40 mM), maintained at pH 6.8, and homogenized at 20,800 g for 10 s. The ultraviolet-visible (UV/VIS) spectrometer (Irmeco, u2020 Germany) was used to measure the absorbance at different wavelengths 525, 545, 565, and 572 nm.

| Thiobarbituric reactive substances (TBARS)
The outlines characterized by (Schmedes & Hølmer, 1989) described the 2-thiobarbituric destructive (TBA) values. The 5 g of sample was combined with 25 ml of 20% trichloroacetic acid (200 g/L) in a 30-s homogenizer solution of 135 ml/L phosphoric acid. Via filter paper (Whatman number 4) the homogenized samples were isolated to discard solid particles from the filtrate. 2 ml of 0.02 M watery TBA solution (3 g/L) was applied to 2 ml of filtrate in a glass container at that stage. Test containers were cultured at 100°C for 30 min from that point onwards and cooled in flowing tap water. The absorption of supernatant substances using the UV-VIS spectrophotometer has been measured at 532 nm. TBA parameters were recorded from a standard curve and stated as milligram malonaldehyde per kilogram (MA/kg) of a sample.

| Peroxide value (POV)
The POV value of treated chicken meat patties was measured according to described method of (Sallam et al., 2004) with few modifications. The 3 g samples were measured in the Erlenmeyer flask then warmed inside a water bath to vaporize the fat for 3 min at 60°C. The jar was then agitated with 30 ml of acetic acidchloroform solution (3:2 v/v) for 3 min to split down the fat. To extract the solid particles from the filtrate, Whatman channel paper number 1 was used. The process was carried out with the addition of starch as an indicator just after the addition of potassium iodide (0.5 ml) for filtration. Titration proceeded against the normal sodium thiosulfate solution. Using the following equation, POV was measured as milliequivalent peroxide per sample kilogram.
where N is the normality of sodium thiosulfate solution (N = 0.01), S is the volume of titrant (ml), and W is the weight of the sample (g).

| Total bacterial count
The 90 ml maximum recovery diluent (MRD) was homogenized for a total of 10 ± 0.1 g of patties mixture. Following adequate dilution, a different concentration was prepared. Using a sterile glass spreader, 0.1 ml of the concentration was spread correctly on plate count agar (PCA). According to (Linton & Boersma, 2003) and (Karim, 2011), maximum bacterial counts have been carried out. The counts of bacteria were expressed per gram of sample as log-forming units (log 10 CFU g-1).

| Sensory evaluation of chicken patties
The patties prepared from chicken meat were subjected to sensory evaluation. Trained panelists measured the sensory properties by using 9-point hedonic response scale (9 = like extreme to 1 = extremely dislike). To determine flavor, color, taste, odor, and texture, all panelists were given mineral water and gave their results on the evaluation sheet (Meilgaard et al., 2007).

| Statistical analysis
The results obtained from each parameter were analyzed statistically by using Statistic 8.1 (ANOVA). Significance levels (5% alpha) were tested by following the principles established by Steel and Torrie (2012) using 3 factorial factors under CRD. Three replicates were used in all parameters beside of sensory and Hunter color analysis.

| Determination of total phenolic contents (TPC)
Phenolic is among the primary compounds that act as essential antioxidants or terminators of free radicals. The measurement of maximum phenolic compounds is one of the critical criteria for estimating the number of antioxidants. Our TPC findings of chicken meat patties were found to alter significantly with respect to treatments and storage intervals. The maximum value of TPC (74.20 ± 0.40 mg/g) was obtained when treated with 3% GLE in aerobic packaged sample at 0 days of storage. However, at vacuum packaged sample value was 78.65 ± 0.42 mg/g when treated with 3% GLE at 0 days of storage whereas, the lowest value was found in aerobic and vacuum packaged samples on 0 days of storage when treated with 2 kGy + 3% GLE (Table 1). Moreover, on the 10th day, the higher TPC (65.76 ± 0.42 mg/g) was found in treated 3% GLE aerobic packaged samples, and extreme value of vacuum packaged sample was 69.43 ± 0.46 mg/g when treated 3% GLE at 10 days of storage, however, the lower value was observed for vacuum packaged samples at 10 days of storage when treated with 2 kGy + 3% GLE and in aerobic packaged samples at 10 days of storage when treated with the control group in chicken meat patties.
The findings showed that, relative to aerobic samples, the TPC was found to increase significantly in vacuum-packaged chicken meat patties. Another research showed that S. aromaticum was found to have the highest amount of TPC. Although C. cassia was found to have the lowest amount in raw chicken meat (Qwele revealed that turmeric powder with chicken patties display higher antioxidant capacity. Habeeb et al. (2007) reported that throughout the storage period, the TPC of Aloe vera-treated nuggets raised slightly (p < .05); furthermore, the values are generally (p < .05) lower than that of control nuggets on all storage days. The antimicrobial effect of aloe vera may be attributed to a relatively slow increase in the TPC of aloe vera-treated nuggets. Another research showed a similar effect that the bioactive ingredients liable for the antimicrobial activity of certain antioxidant products can be due to a relatively slow change in the TPC of treated items (Candogan, 2002;Lansky & Newman, 2007;Nawaz et al., 2006). Similarly, another study stated by Ekaluo et al. (2015) demonstrated significantly greater total phenolic content than the bitter leaf (Vernonia amygdalina) in guava leaf care. Kim et al. (2013) reported similar results in meat patties, which also observed a corresponding decrease in the TPC of tomato powder-treated products.
3.1.2 | DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging assay The free radical scavenging method of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) is a technique for evaluating the antioxidant potential of food and food products. This is now the modest technique where the eventual component and perhaps extract is mixed with the solution of DPPH and absorption is reported after a defined period (Yaqoob et al., 2020).
DPPH (2,2-diphenyl-1-picrylhydrazyl) value of guava leaf extract and gamma irradiation-treated chicken meat patties were found to change significantly at both packaging and storage intervals. A higher value of DPPH (64.23% ± 0.40%) was observed on GLE 3% aerobically packaged samples at 0 days of storage. However, in vacuum packaged patties, the value was 69.11% ± 0.39% when treated with 3%GLE at 0 days of storage, while the lowest value was measured in aerobic and vacuum packaged samples at 0 days of storage TA B L E 1 Total phenolic content (TPC) of chicken patties treated with gamma irradiation and guava leaf extract at different storage periods (0, 5, and 10 days). when treated with a control group and 2 kGy + GLE3%. Moreover, at 10 days of storage, higher DPPH (59.04% ± 0.42%) was found in 3%GLE-treated chicken meat patties (aerobic packaged), followed by vacuum packaged sample value (61.23% ± 0.50%) when treated with 2%GLE while the lower value was observed for vacuum packaged samples on day 10 of storage when treated with 2 kGy + 3% GLE and in aerobic packaged samples, the lower value was found in the control group of chicken meat patties ( Table 2).
Our results showed that the DPPH value increased signifi- The higher value of FRAP (5.34 ± 0.03 μM TE g-1) was found in treated 3% GLE in aerobic packaged samples at 0 days of storage. The higher value of vacuum packaged sample was 5.61 ± 0.03 μM TE g-1 when treated with 3% GLE at 0 days of storage, whereas the lower value of aerobic and vacuum packaged samples was 3.12 ± 0.02 μM TE g-1 and 4.23 ± 0.01 μM TE g-1, respectively (Table 3). Even though at 10 days the higher FRAP (4.91 ± 0.03 μM TE g-1) was observed in treated 3% GLE in aerobic packaged samples and in vacuum packaged samples the value was 5.14 ± 0.03 μM TE g-1 when treated with 3% GLE. However, the lower FRAP value of aerobic and vacuum packaged samples was 2.55 ± 0.01 μM TE g-1 and 3.52 ± 0.02 μM TE g-1, respectively.

| TVBN
A significant measure for determining meat's freshness is the total volatile basic nitrogen (TVB-N) content. Complete volatile basic nitrogen (TVB-N), an essential index reflecting the dimethylamine, trimethylamine, and ammonia content in the measured samples, has been used extensively in the quality determination of meat and meat products. The evaluation is a simple way to determine the value of meat products as ammonia creation increases during decomposition due to protein deamination (Howgate, 2010).

TA B L E 3
Ferric reducing antioxidant power (FRAP) of chicken patties treated with gamma irradiation and guava leaf extract at different storage periods (0, 5, and 10 days).

| Thiobarbituric reactive substances (TBARS)
Thiobarbituric reactive substances is the oldest and one of the most widely used methods to calculate malondialdehyde. Significant variations were observed in the TBARS value of chicken meat patties on different treatments, packaging, and storage.
The TBARS value in chicken meat patties ranged from 0.20 ± 0.02 MDA/kg to 0.40 ± 0.04 MDA/kg. The higher TBARS value was found on 2 kGy + 1% GLE while the lower value was observed on 3% GLE as shown in Our findings showed that the TBARS value was observed to decrease by increasing the GLE percentage, while these values were recorded high when the gamma irradiation dose was applied.
However, the TBARS value was found to be high with the passage of storage time. Furthermore, the packaging materials affected the chicken meat patties. Results showed that the aerobic packed samples were contained a high TBARS value as compared to vacuum packed samples (Table 6).
Our study is similar to Chouliara et al. (2005), who reported that the TBA value in irradiated samples was greater than that in nonirradiated control on the 21st d of storage. Deterioration occurs during the storage of meat-based substances by rancidity arising from oxidation that takes place for the triacylglycerol molecules at the double bond sites. From previous research, it is clear that the process of oxidation causes significant economic losses for both the food industry and consumers (Kim & Kim, 2017). Our findings showed similarity with Yu et al. (2018), who observed that the TBARS value increased with the storage period. Arshad Our POV results show significant changes on different treatments during aerobic and vacuum packaging at different storage.
The POV in chicken meat patties ranged from 0.12 ± 0.01 meq peroxide/kg to 0.29 ± 0.03 meq peroxide/kg. The higher POV was found on 2 kGy + 1% GLE while the lower value was observed on 3% GLE. During storage, with the passage of time, the POV was recorded to be high. However, at 10 days, a high POV was found while lower value was observed at 0 days of storage. Our results showed that packaging materials affect the POV of chicken meat patties.
Moreover, maximum POV was found in aerobic packaged samples, whereas minimum value was recorded in vacuum packaged samples.
Our results showed that the POV was observed to reduce by increasing the GLE percentage, while POV was recorded high when TA B L E 6 Peroxide value (POV) of chicken patties treated with gamma irradiation and guava leaf extract at different storage periods (0, 5, and 10 days).

Irradiation dose (kGy)
Storage period (day) showed that the aerobic packed samples contained a high POV as compared to vacuum-packed samples ( Table 6).
The findings showed that, relative to aerobic samples, the POV decreased expressively in vacuum-packaged chicken meat patties.
Although in our research, together at the start or end of the research, the POV in control was significantly high. The impacts of the combined treatment of turmeric powder and irradiation in chicken meat patties were stated by Arshad, Amjad, et al. (2019). The increase in peroxide value was described with the duration of storage time. After irradiation, the increased amount of peroxides occurs because free radicals such as OH-and H+ are formed by the radiolysis of water present in meat (Ouattara et al., 2002). In addition, the results of the present study are similar to the findings of Zhao et al. (2017), who stated that due to irradiation and storage interval, increased lipid oxidation was observed.

| Coliform and total bacterial count
The bacterial counts were evaluated for the maximum aerobic bacteria and coliforms in the untreated and treated (GLE and gamma irradiation) samples. The total aerobic bacteria in chicken meat patties ranged from 3.67 ± 0.25 log CFU/g to 12.5 ± 0.32 log CFU/g.
The peak value was found on control treatment, whereas lower TAB was found on 2 kGy + 3% GLE. At different storage intervals, the higher TAB was recorded at 10 days, whereas the lower value was observed at o day. Furthermore, the TAB value of the aerobic packed sample was high with respect to vacuum-packed samples.
Our results showed that the TAB amount was observed to reduce with increasing the GLE percentage and also TAB amount was found to be reduced when treated gamma irradiation dose was applied as shown in Table 7. However, the TAB amount was measured to be high with the passage of storage time. Furthermore, the packaging materials affected the chicken meat patties. Results showed that the aerobic packed samples contained a high TAB amount as compared to vacuum-packed samples. Table 7 showed the significant changes of coliform bacteria in chicken meat patties according to different treatments, storage conditions, and packaging. The coliform in chicken meat patties ranged from 3.12 ± 0.01 log CFU/g to 6.52 ± 0.34 log CFU/g. The increment amount was found in aerobic packed sample at 10 days, whereas the lower amount of coliform was observed in vacuum package sample at 0 day. The maximum amount was found in control, whereas lower coliform was found in 3% GLE. Our finding showed that the coliform amount was observed to reduce with enhancing the percentage of GLE and also coliform amount was noted to be reduced when treated with gamma irradiation dose. Moreover, the coliform amount was TA B L E 7 Total aerobic bacteria and coliforms of chicken patties treated with gamma irradiation and guava leaf extract at different storage periods (0, 5, and 10 days). measured to be high with the passage of storage time. Furthermore, the packaging materials affected the chicken meat patties. Finding showed that the aerobic packed samples were contained a high coliform amount as compared to vacuum-packed samples. An et al. (2017) stated that irradiation decreased the bacterial load and increased the storage life of meat products, which is in line with our research findings. Our research is similar to Arshad, Amjad, et al. (2019) who predicted that TAB and coliform amount more in aerobic package sample as compared to vacuum packaging. Another study showed that 6 log 10 CFU/g was really the acceptable limit of aerobic plate count, due to which the GLE rich chicken patties were under the appropriate limit (Al-dagal & Bazaraa, 1999). Our findings are consistent with Mailoa et al. (2014) who noted that GLE's antibacterial effect was significantly due to its rich tannin content.

| Hunter color (lab)
The color preferences of meat have a significant influence on the buyer's approval. Significant changes were observed in L* value of chicken meat patties on different treatments at storage intervals.
The L* value in chicken meat patties was ranged from 39.00 ± 0.32 to 55.15 ± 0.34. A higher value was observed in aerobic packed samples while a lower value was found in vacuum packed samples.
However, 3% GLE-treated samples showed high L* value as compared to all other treatments. During storage, L* value was observed to be maximum at 0 days while the lower L* color was detected at 10 days. (Table 8).
Our results showed that the a* value was reduced with increasing the % of GLE while increment was found when treated with irradiation dose as shown in Table 8. However, the a* value was measured to be high with the passage of storage time. Furthermore, the packaging materials were affected by a* value of chicken meat patties.
Results showed that the vacuum-packed samples contained a high a* amount as compared to aerobic packed samples.
The b* value in chicken meat patties ranged from 1.45 ± 0.02 to 4.56 ± 0.42 as shown in Table 8. The higher b* value was found in 2 kGy + 3% GLE while the lower value was observed in 1% GLE.
During storage, with the passage of time the b* value was recorded to be high. However, at 10 days, high b* value was found while a lower value was observed at 0 days of storage. Our results showed that packaging materials affect the b* value of chicken meat patties.
Moreover, maximum b* value was found in aerobic packaged samples, whereas minimum value was recorded in vacuum-packaged samples.
The results described that the L* value significantly decreased in vacuum-packaged chicken meat patties as compared to aerobic samples. Our results showed similarity with (Arshad, Amjad, et al., 2019) who showed that with the incorporation of TP in both aerobic and vacuum-packed samples, the L* values in handled and undiagnosed chicken meat patties was increased. The findings showed that the processed chicken meat patties had a higher L* value in aerobic packages. Another research reported that L* values of fresh meat showed significantly (p < .05) higher value in Cobb400 than all indigenous breeds except Vanaraja (Pathak & Singh, 2017).
The less values for L* in the controls were may be due to the melanosis exhibition (Zarehgashti et al., 2018). Arshad, Amjad, et al. (2019) reported that the redness of chicken meat increases when treated with turmeric powder which is in agreement with our study. Our findings were consistent with the results Nam and Ahn (2002) who recorded increased redness in the raw breast meat of chicken and turkey treated with irradiation. Our findings are consistent with the report of Kim et al. (2013) who reported that the yellowness (b*) in beef patties supplemented with soy sauce increased with the increase in storage interval. In addition, results showed that the yellowness (b*) of beef increased with the addition of the antioxidant source that is consistent with the results of the current study.

| Heme pigments
Heme pigment assessment is used to evaluate meat quality parameters (Chaijan et al., 2007). Statistical findings concerning the Mb content of samples of chicken meat have a major impact on processing and storage periods.
Mb results of chicken meat patties were found to be changed significantly during storage, different treatments, and packaging. A higher value was observed on 2 kGy + 1% GLE while the minimum Mb was found on 3% GLE. However, aerobic packaged patties had more Mb value as compared to vacuum-packaged patties. Furthermore, on both packaging, the maximum Mb amount was found at 0 days while the minimum value of Mb was observed at 10 days of storage.
The oxymyoglobin value in chicken meat patties ranged from 11.87 ± 0.45 to 24.76 ± 1.34 as shown in Table 9. The higher oxymyoglobin value was found on 2 kGy + 1% GLE while the lower value was observed on 2 kGy + 3% GLE. During storage, with the passage of time, the oxymyoglobin value was recorded to be high. However, at 10 days, high oxymyoglobin value was found while a lower value was observed at 0 days of storage. Our results showed that packaging materials affect the oxymyoglobin value of chicken meat patties. Moreover, maximum oxymyoglobin value was found in aerobic packaged samples, whereas a minimum value was recorded in vacuum packaged samples. TA B L E 1 0 (Continued) myoglobin. Our findings are in accordance with the results of (Reddy et al., 2015) who claimed that the Mb oxidized into MMb with the flow of time and raise of the dose level through an intermittent MbO2 process. A previous study investigated that the presence of antioxidants in meat samples moderately prevents myoglobin deterioration during processing, thus enabling good heme pigment value in meat samples (Cunha et al., 2018).

| Sensory evaluation of chicken patties
The sensory attributes of a product seem to be very significant. The sensory attributes play a crucial role in the demand of the market for this commodity (Sharif et al., 2017).

ACK N OWLED G M ENTS
The authors are thankful to department of Food Science, Government College University for providing facilities for conducting the research work.

FU N D I N G I N FO R M ATI O N
There are no funders to report for this submission.

CO N FLI C T O F I NTER E S T S TATEM ENT
All the authors have no conflict of interest in publishing this manuscript.

DATA AVA I L A B I L I T Y S TAT E M E N T
The data will be available on request.