Quality and Storage Characteristics of Chicken Patties with Added Abelmoschus manihot Leaf Powder

This study investigated the effects of <i>Abelmoschus manihot</i> Leaf Powder (ALP) supplementation on the quality and storage characteristics of chicken patties. Chicken patties were prepared with ALP at 0%, 0.5%, and 1%, and their proximate composition, pH, cooking loss, textural properties, color, and sensory attributes were analyzed. Volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) were measured on days 1 and 7 of refrigerated storage. Protein content showed a decreasing trend, while ash content increased with higher levels of ALP. The hardness, springiness, gumminess, and chewiness of ALP 0.5% and ALP 1% were significantly lower than those of ALP 0% (<i>P</i>&lt;0.05). TBARS and VBN decreased as the ALP concentration increased, with the T2 group (ALP 0.5%) showing the lowest values among the treatments. In conclusion, the addition of ALP improved tenderness and did not show significant differences compared to the control group, indicating its positive effects. Regarding storage characteristics, ALP 0.5% exhibited the most favorable results, suggesting that this level is optimal for the production of chicken patties.