Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage

Brannan, Robert G.

doi:10.1016/j.meatsci.2008.10.014

Cited by 80 publications

(64 citation statements)

References 16 publications

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“…The pH of raw pork patties decreased from 5.7 to 5.5 over the 12 day storage period and were unaffected by the addition of GSE (Carpenter et al, 2007). Addition of GSE did not significantly affect the pH of cooked refrigerated pork and beef (Rojas and Brewer, 2007), ground chicken breast (Brannan, 2009) and cooked pork (Sasse et al, 2009). …”

Section: Phmentioning

confidence: 91%

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

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To provide the consumer with a highly palatable product at a reasonable cost is the main objective of any food industry. Particular to meat industry, utilization of less valuable carcasses and carcass cuts and carcass components (plates, flanks, shanks, etc.) is of prime interest in periods of economic pressure. One such relevantly new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings of carcasses. Although the economics and processing of restructuring meats appear favourable to producing a product that has the palatability attributes that are between an intact muscle steak and ground meat. This review of restructured meat products discuss the actual science and technology behind the restructuring of muscles, how muscle chunks are binding each together at protein molecules stage, factors influencing the meat pieces binding, type of restructuring methodologies, quality attributes of restructured meat products, problems of oxidation, use of natural antioxidants and recommends research needs for the future.

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Section: Phmentioning

confidence: 91%

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

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“…87 Grape has been extensively studied to determine its role in lipid preservation in meat products. Research mainly involving seed extracts has demonstrated that it can inhibit lipid oxidation in raw beef, 88 chicken 89,90 and pork, 91 as well as in cooked products such as ground beef, 92,93 pre-cooked beef sausages, 94 turkey breast, 95 cooked pork 91,96 and pre-cooked chicken breast. 97 Pateiro et al 98 evaluated the shelf-life of refrigerated pork liver pâté with grape extract, green tea and chestnut added to it.…”

Section: Antioxidant Compounds Derived From Fruit Processingmentioning

confidence: 99%

ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

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Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.

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“…Chedea et al (2011) showed that aqueous GSE is rich in the known chemopreventive neutraceuticals catechin, epicatechin, and procyanidins. Antioxidative effects of grape seed extracts and other plant extracts have been widely searched and showed positive effects on reducing the amount of primary lipid oxidation products (e.g., lipid hydroperoxides and hexanal) and secondary lipid oxidation products (e.g., TBARS) effectively in raw and cooked meat products, such as beef (Banon et al 2007), ground beef (Rojas and Brewer 2007), chicken (Lau and King 2003;Conchillo et al 2005;Rababah et al 2006;Brannan 2009), fish (Pazos et al 2005), turkey breast (Mielnik et al 2006), and pork (Carpenter et al 2007). Little work has been focus on evaluating effect of these plants when used as powder in batter formulation.…”

Section: Introductionmentioning

confidence: 99%

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

Çağdaş

Kumcuoğlu

2014

J Food Sci Technol

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The inhibitory effect of grape seed powder (GSP) on lipid oxidation in chicken nuggets during frozen storage for 5 months was investigated. Chicken nuggets were prepared by dipping into batter containing GSP and pre-fried at 180°C and then stored at −18°C. Prefried chicken nugget crusts showed antioxidant properties. Primary oxidation products, determined by the peroxide value (POV) and conjugated diene (CD) concentration, gradually increased until month 2 and then declined, which is an indication of secondary lipid oxidation. Thiobarbituric acid reactive substance (TBARS) values slowly increased during the first 2 months of storage and then slightly decreased. However, at the end of the storage period, the levels were increased to 0.4 mg MDA/kg meat and were lowest in 10 % GSP (0.104 mg MDA/kg meat). The para-anisidine values (pAV) increased in all samples during storage. Generally, samples treated with GSP had lower POV, pAV, TBARS, and CD values compared to the control. These findings indicated that GSP significantly (p<0.05) retarded lipid oxidation in precooked chicken nuggets.

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Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage

Cited by 80 publications

References 16 publications

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

ω-3 in meat products: benefits and effects on lipid oxidative stability

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

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