Development of functional spent hen meat patties using fenugreek seed powder as a natural fortificant

The increasing demand for functional foods has led to the exploration of plant-based additives to enhance the nutritional and functional properties of meat products. This study investigates the efficacy of fenugreek seed powder in fortifying spent hen meat patties, focusing on its effects on nutritional composition, oxidative stability, microbial growth, and sensory attributes. Spent hen meat, a by-product of the poultry industry, is often underutilized due to its tough texture and limited consumer appeal. In this research, spent hen meat patties were fortified with 2%, 4%, and 6% fenugreek seed powder. Proximate analysis showed a significant increase in dietary fiber content, with minor reductions in fat and protein. Fenugreek fortification also improved cooking yield, water-holding capacity, and tenderness, addressing key issues with spent hen meat. TBARS values, indicative of lipid oxidation, were significantly lower in fenugreek-treated patties, demonstrating the antioxidant potential of fenugreek. Additionally, microbial growth was slower in fenugreek-supplemented patties, reflecting its antimicrobial properties. Sensory evaluation revealed that 4% fenugreek supplementation optimized flavor, juiciness, and overall acceptability, while higher concentrations led to slight bitterness. The results suggest that fenugreek seed powder is an effective functional additive for spent hen meat patties, improving both their nutritional and sensory quality, while contributing to sustainability in poultry meat utilization. Practical recommendations include using 4% fenugreek for optimal functional and sensory outcomes, with potential applications in other meat products and long-term shelf-life studies.