Physical, textural, microbiological, and sensorial properties and oxidative stability of chicken patty fortified with Maillard reaction products derived from salmon frame (<i>Salmo salar</i>) protein hydrolysate

Abstract The impact of Maillard reaction products (MRPs) derived from salmon frame protein hydrolysate at varying levels (0%–2%) on quality and oxidative stability of chicken patties was investigated. Patties added with 2% MRPs were darker and redder than those containing MRPs at lower levels, while butylated hydroxyanisole (100 mg/kg)-treated patties exhibited the highest lightness (p &amp;lt; .05). MRPs reduced the hardness, cohesiveness, and chewiness of resulting patties. During refrigerated storage, MRPs, particularly at 2%, effectively retarded lipid and protein oxidation, as evidenced by lower thiobarbituric acid reactive substance and carbonyl content (p &amp;lt; .05). Chicken patties added with 1% MRP had highest taste and overall likeness scores, while the addition of 2% MRPs negatively impacted flavour likeness (p &amp;lt; .05). Essential fatty acids, particularly linoleic acid in the MRP added patties, were better retained than those of the control. The addition of 1% MRPs could therefore enhance sensory quality and increase oxidative stability in chicken patty, positioning MRPs as a natural alternative to synthetic antioxidants.