Effect of Liver-to-Breast Ratio and Seasoning on Physicochemical, Sensory and Oxidative Stability of Enriched Chicken Burger Patties

Tan, Yi Xing (2026) Effect of Liver-to-Breast Ratio and Seasoning on Physicochemical, Sensory and Oxidative Stability of Enriched Chicken Burger Patties. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Every day, Malaysia generates approximately 17,000 tons of food waste. Among this waste are poultry by-products like chicken liver, a part that is nutrient-rich but often discarded because of its taste, smell, and stigma. This study investigated the development of a nutrient-enriched chicken burger through the partial substitution of chicken breast with chicken liver to enhance iron content and served as cost-effective protein source. Three formulations were prepared: Control 1 (0% liver), L2 (13.87% liver), L3 (20.80% liver). The patties were analyzed for proximate, physicochemical properties and sensory evaluation. Oxidative stability was also assessed in samples stored frozen for 1 and 14 days. Results showed that liver incorporation did not significantly alter crude protein levels (≈ 23%), confirming utilization of liver as a direct protein alternative and as a cheaper protein. Iron content increases substantially with more liver incorporation. However, higher liver incorporation negatively influenced water holding capacity and increased cooking loss. Texture profile analysis (TPA) indicated that L3 had the highest shear force (12.86 kg) and lowest work of shear (7.67 kg.sec). A significant finding was the reduction in oxidative stability, the Rancimat induction period for L3 (56.88 hour) was half of the control (115.9 hour) on day one storage, despite the incorporation of 1% rosemary and oregano. This trend continued decreased after 14 days of frozen storage, though all samples remained within microbiological safety limits (≤ 106 CFU/g). Sensory evaluation revealed that control 1 and control 2 (commercial Ramly chicken burger) had the highest overall acceptability (7.35-7.37) score through Hedonic 9 scale test while L2 and L3 was still rated positively (6.15-6.43) with 23 panelists (9 male, 14 female) indicating it as their preferred product. This result demonstrates that high potential of chicken liver as a value-added ingredient to enhance the iron bioavailability, when incorporated at a controlled proportion into chicken patty. Despite it being positioned as potential commercial ingredient, stronger antioxidant strategies and consumer positioning needs to be addressed accordingly.