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In this study, the effects of onion skin powder (OSP) (0, 1.5, 3.0, and 6%) on some chemical and physical properties of cooked chicken meat patties during refrigerated storage (30 days, 4±1 °C) were investigated. For this purpose, moisture, fat, pH, free fatty acid (FFA), and thiobarbituric acid (TBA) analyses in the raw meat patties were also carried out. In addition, the chemical (moisture, fat), technological (diameter reduction, cooking yield), and sensory properties of cooked chicken patties were examined on the first day of storage. During storage, pH, colour, FFA, and TBA analyses were performed.

There were significant changes in the physical, chemical, technological, and sensory properties of chicken patties with OSP addition. The moisture, pH, and TBA values of samples decreased by incorporated OSP. Moreover, the use of OSP improved technological parameters of patties. However, the addition of OSP resulted in a darker colour in patties. In conclusion, OSP could be used in chicken meat patties to improve their quality properties.

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