A Chemometric Approach to Oxidative Stability and Physicochemical Quality of Raw Ground Chicken Meat Affected by Black Seed and Other Spice Extracts

Abstract

The effects of black seed (Nigella sativa), allspice, bay leaf, caraway, cardamom, clove, and nutmeg extracts on the quality of raw ground chicken legs stored at 4 °C were investigated. During 12 days of storage, conjugated diene (CD) content, thiobarbituric acid reactive substances (TBARS), oxidation induction time (IP) by DSC (differential scanning calorimetry), hexanal content by GC-SPME-MS, thiol group (SH) content were determined. Moreover, microbial growth, pH and color of the samples were investigated. Sensory analysis was also realized. All extracts increased oxidative stability and safety of meat, significantly changed the color of the samples, stabilized the pH and increased their sensory scores (except color of samples with bay leaf and black seed) when comparing to control. Black seed, allspice and clove extracts showed high antioxidant capacity in lipid (CD = 0.23%, 0.28%, and 0.37%, respectively; TBARS = 0.55, 0.50, and 0.48 mg/kg, respectively) and protein fraction (SH content = 47.9, 52.1 and 52.7 nmol/g, respectively), although the ABTS•+ radical scavenging activity of black seed (33.1 µM/g) was significantly lower than the cloves (2496 µM/g) and allspice (815 µM/g). In the sensory analysis the highest scores were ascribed to the sample with cardamom followed by cloves. Principal component analysis (PCA) indicated complex and inseparable interrelationship among lipid and protein oxidation processes and the relationship of the protein oxidation on the lightness of meat. The results enabled to discriminate the meat samples, showing a great impact of the extracts on the final quality of raw chicken meat with black seed being potent antioxidant active additive.

Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts

“…The results of the antioxidant activity and phenolic content in allspice, bay leaf, black seed, caraway, cardamom, clove and nutmeg were previously published [ 10 ]. The values of TPC were positively correlated with the DPPH radical scavenging capacity ( r = 0.98, p = 0) and were in agreement with previous observations [ 7 , 10 ]. The highest content of phenolic compounds and the highest antioxidant activity were recorded for clove extract; 167 mg GAE/g and 1443 µM TE/g, respectively.…”

“…The binary water–ethanol (1:1 v / v ) extracts of spices and herbs were prepared as previously described [ 7 ]. The antioxidant activity was measured according to the DPPH method introduced by Sánchez-Moreno et al [ 29 ] with a few modifications [ 10 ] and expressed as µmol TE (Trolox equivalent)/g of the dried herb or spice.…”

“…The presence of TBARS is caused by the second stage of auto-oxidation in which peroxides are oxidized to aldehydes and ketones. The values of TBARS were evaluated based on the method of Mielnik et al [ 31 ] with a few modifications described previously [ 7 ]. The values of TBARS were expressed in mg of malondialdehyde (MDA) per kg of meat.…”

“…The safety and high quality of food is crucial; thus, in order to meet consumers’ expectations in terms of a “clean label” and additionally enabling the maintenance of the high quality of food during its shelf-life, naturally occurring antioxidants are used as food preservatives [ 4 , 6 ]. Herbs and spices are good sources of antioxidant active compounds [ 7 , 8 ] and since ancient times have been used not only for food seasoning but also for the maintenance of food safety [ 9 ]. It was previously shown that some spices and herbs could delay the oxidative and microbial changes of raw ground pork and chicken meat during chilled storage [ 7 , 10 ].…”

“…Herbs and spices are good sources of antioxidant active compounds [ 7 , 8 ] and since ancient times have been used not only for food seasoning but also for the maintenance of food safety [ 9 ]. It was previously shown that some spices and herbs could delay the oxidative and microbial changes of raw ground pork and chicken meat during chilled storage [ 7 , 10 ].…”