Evidence map›Paper›PMID 42398460›Full record

ArticlePoultry science2026

Assessment of freshness and oxidative stability of chicken meat patties at refrigerated storage using Dillenia indica peel powder: A natural substitute for synthetic antioxidants.

Md Golam Rabby, Md Abid Hassan, Md Nayim Hossain, Md Sakib Hasan, Md Riazuddin, Md Mashiur Rahman Khan, Rashida Parvin, Mahfujul Alam, Md Ashrafuzzaman Zahid

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Article in Poultry science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Md Golam RabbyDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh.
Md Abid HassanDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh.
Md Nayim HossainDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh.
Md Sakib HasanDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh.
Md RiazuddinDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh.
Md Mashiur Rahman KhanDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh.
Rashida ParvinDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh.
Mahfujul AlamDepartment of Food Engineering, Jashore University of Science and Technology, Jashore 7408, Bangladesh.
Md Ashrafuzzaman ZahidDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh. Electronic address: ashraf@just.edu.bd.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to evaluate the comparative effect of Dillenia indica peel powder (DIPP) (1% and 2%) as a natural antioxidant for improving the quality, oxidative stability, microbial safety, and nutritional preservation of chicken meat patties during refrigerated storage. Four distinct chicken meat patties were prepared with different antioxidants as follows: C (control), T1 (0.02% BHT), T2 (1% DIPP), and T3 (2% DIPP). During refrigerated storage periods, T3 showed significantly (p < 0.05) lower pH value and non-significantly (p > 0.05) lower cooking loss compared to other treatment and control. Similarly, T2 and T3 exhibited higher DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and lower TBARS (Thiobarbituric Acid Reactive Substances) values. Over time, the yellowness value increased, whereas lightness (L*) value and redness (a*) value were decreased. Lightness (L*), redness (a*), and chroma (c*) value were higher in T2 and T3, while yellowness (b*) and hue angle (h*) were lower. Also, T3 showed highest heme iron content (4.47) and lowest microbial count (9.10) at day 1. Overall, natural antioxidant added patties (T2 and T3) mainly T3 exhibited potential for reducing pH, lowering cooking loss, maintaining colour value, increasing antioxidant activity, controlling oxidation, preserving heme iron and reducing microbial growth. Therefore, it can be concluded that incorporating 2% DIPP in chicken meat products may effectively help to maintain their quality.

Indexed as

AntioxidantsFood PreservationAnimalsChickensFood StorageOxidation-ReductionPlant ExtractsPowdersRefrigerationAntioxidantsPlant ExtractsPowdersand lipid oxidationAntimicrobialAntioxidantsChicken meat pattiesDillenia indica

Identifiers

PMID42398460
PMCPMC13352388

What Socratic holds

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LicenceCC BY-NC-ND
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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.