Effect of Apple Polyphenol on Oxidative Stability of Sliced Cooked Cured Beef and Pork Hams During Chilled Storage

2019

Braz. J. Poult. Sci.

KeywordsChicken meat, lipid oxidation, oregano essential oil, sensory attributes. ABSTRACTThe effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no addition of meat preservative); or the addition of (T2) 100 ppm OE; (T3) 150 ppm OE; (T4) 300 ppm L-ascorbic acid (E-300); (T5) 5 and 14 ppm butylated hydroxyanisoleadded to breast and thigh meat, respectively, (BHA/E-320); and (T6) 150 ppm sodium nitrite (E-250). Meat samples were cooked and analyzed for lipid oxidation (TBARS levels) and protein oxidation (carbonyl levels) on days 0, 4, and 7 days of storage. In addition, cooked meat thigh patties were evaluated for cooking loss and sensory attributes. All additives were showed significant lipid and protein antioxidant effects (p<0.05) compared with the control treatment during storage, with the strongest effects obtained with OEat 150 ppm and E-250. Cooking loss was not influenced (p>0.05) by the treatments. The best sensory attribute scores were obtained with OEat 150 ppm and E-250 treatments. L-ascorbic acid and BHA also showed significant effect (p<0.05) on both lipid and protein oxidation values, and sensory attributes. Based on the results study, it concluded that OEat 150 ppm may be used in replacement of synthetic antioxidants to improve the storage stability of chicken meat.

Section: Protein Oxidationsupporting

confidence: 90%

Effect of Origanum syriacum L. Essential Oil on the Storage Stability of Cooked Chicken Meat

2019

Braz. J. Poult. Sci.

“…This was in agreement with Xiao et al (2011) who also reported low total carbonyl value (0.46 to 0.81 nmol/mg protein) using raw ground chicken meat. The total carbonyl values were reported in the range of 2-5 nmol/mg protein using various cooked meat products (Requena et al, 2003;Sun et al, 2010;Estévez, 2011;Al-Hijazeen et al, 2016a, b). However, E-250 showed the lowest total carbonyl values at day 7 compared to the other treatments using the raw meat samples.…”

Section: Protein Oxidationmentioning

confidence: 99%

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Al-Rawashdeh

2019

Food Sci. Technol

The effect of different level of rosemary extract (RE) (Rosmarinus officinalis Linn.) cultivated in Jordan, and other preservative on quality and stability of ground chicken meat was investigated. Treatments, were involved 1) Control (No additive), 2) 300 ppm (RE), 3) 350 ppm RE, 4) 300 ppm L-Ascorbic acid (E-300), 5) 200 ppm Sodium nitrite (E-250), 6) 5 ppm butylatedhydroxyanisole (BHA) for breast, and 14 ppm for thigh meat were prepared. TBARS, total carbonyl, and color values, were measured and analyzed at 0, 4, and 7 day. Samples of cooked thigh meat were prepared, and sensory evaluation was reported. Cooking loss %, ultimate pH, and total aldehydes were analyzed. Both RE and E-250 were showed the highest significant effect maintaining low values of TBARS and total carbonyl at 7 day. However, no significant differences were found among all treatments measuring ultimate pH values, and their cooking loss %. The RE and E-250 also showed the highest significant effect delaying aldehydes formation, and positively affect meat sensory attributes. On conclusion, RE (350 ppm) was very effective antioxidant and comparable to the other commercial antioxidants. Thus, RE could be a good substitution to many synthetic antioxidants used in meat industry.Keywords: lipid oxidation; protein oxidation; rosemary extract; ground chicken.Practical Application: Omprove meat storage stability and their quality characteristics using safer replacement to the synthetic antioxidant.

“…Furthermore, total carbonyl values in cooked meat were much higher than those of raw meat and reached up to 4 nmol/mg protein by the end of storage time (Table 4). Total estimated carbonyl values were reported in the range of 1-3 nmol/mg protein for raw meat and up to 5 nmol/mg protein for cooked meat (Estevez et al, 2005;Sun et al, 2010;Estevez, 2011). This increasing trend of total carbonyl formation was connected to the TBARS or MDA changing the rate of the SD treatment.…”

Section: Tablementioning

confidence: 92%

The influence of Metisevit on biochemical and morphological indicators of blood of piglets under nitrate loading

Al‐Rabadi

2017

Regul. Mech. Biosyst.

Al-Hijazeen, M., & Al-Rabadi, G. (2017). Dietary energy source affecting fat deposition mechanism, muscle fiber metabolic and overall meat quality.A study was conducted to investigate the effect of two dietary energy sources, soy bean oil, and sucrose on regulatory mechanisms of meat preservation. Twenty one day-old Hubbard commercial broilers were randomly allocated into two dietary treatment groups with six replicates per treatment, and four broilers per replicate. All birds were coded for the influence of energy source: fat based diet (FD), and sugar based diet (SD). Formulated grower diets were isonitrogenous and isocaloric. The chickens were slaughtered and then boneless, skinless ground chicken tight meat was prepared. Both raw and cooked meats were analyzed for lipid and protein oxidation, and sensory panel evaluation. In addition, meat from the small muscles of the raw thigh was used to evaluate other meat quality characteristics. Proximate analyses showed no significant differences between both dietary treatments on protein, ash and moisture percentage values. Meat samples of the group that was fed FD showed higher significant values of both TBARS and total carbonyl at day 7 of storage time. However, samples of the second group (Fed SD) showed lower values of both ultimate pH and water separation % using raw thigh meat. The effect of FD treatment on the meat composition appeared clearly especially on fat percentage content. In addition, meat samples obtained from chickens fed SD showed better significant values of the overall acceptability attribute. According to the current findings, sucrose could be an excellent alternative to oil in dietary broilers which improved the meat preservation bio-system, and postmortem storage stability.