Enhancing color stability of raw chicken patties using instant tea: A comparative study of instant tea produced from low- and high-quality black tea

This study evaluated the efficacy of instant tea powder made from low- and high-quality black tea on the color stability of raw chicken patties stored under refrigerated conditions. The phenolic content and antioxidant properties of the tea were assessed using in vitro assays. Results indicated that instant tea made from high-quality tea had a higher total phenolic content than that made from low-quality tea. Both teas from low- and high-quality raw materials demonstrated significant DPPH radical scavenging and ferric-reducing capacities, indicating their potential as effective natural antioxidants for preserving meat quality. Both teas significantly mitigated CIE a* color loss in chicken patties, performing comparably to commercial antioxidants such as sodium ascorbate and (+/-)-α-tocopherol. The study found no significant difference between the two types of tea, suggesting that low-quality tea is a cost-effective and sustainable alternative. Moreover, a concentration of 250 mg of instant tea powder/kg meat was adequate to maintain the color of raw chicken patties. These findings highlight the potential of instant tea as a natural color preservative, meeting consumer demand for natural additives while promoting resource use efficiency by utilizing tea byproducts.