Use of Various Chili Powder in Chicken Patties: Effects on Color and Oxidative Stability

In this study, the chicken patties were manufactured using different chili powders such as Bird’s eye chili, Jalapeno and Mexican chili. We found that TBARS values increased over 6 days at 4°C in the chicken patty samples except CP3, with the control group showing the highest increase in lipid oxidation. Among the chili varieties used, Mexican chili (CP3) was the most effective in preventing lipid oxidation, as it maintained stable TBARS values throughout the storage period. The addition of chili powder significantly reduced the pH of chicken patties compared to the control group, with the lowest pH values observed in the CP2 and CP3 groups. Jalapeño maintained pH stability of samples throughout storage.The incorporation of various chili powders into chicken patties resulted in darker-colored patties on days 1 and 2, with bird’s eye chili yielding the closest color to the control on day 6. The CP3 group exhibited the highest a* values, contributing to a redder and more color-stable appearance, while the addition of jalapeño did not significantly affect b* values, while bird’s eye and Mexican chili increased them. In conclusion, the incorporation of different chili varieties into chicken patty formulations was found to be effective in mitigating lipid oxidation, with Mexican chili demonstrating the most pronounced protective effect.