Effect of kiwifruit juice and tumbling on tenderness and lipid oxidation in chicken nuggets

Abstract

Purpose The purpose of this study was to study the effect of kiwifruit juice and tumbling in improving tenderness and to access antioxidant potential of kiwifruit juice. Design/methodology/approach Three treatment groups were made: Spent hen meat was subjected to still marination (SM) and tumbling marination (TM). This meat was used for preparation of whole muscle chicken nuggets and compared with control (without marination) nuggets (Con). These treatments were subjected to analysis of physicochemical characteristics, textural quality, lipid oxidation and sensory quality. Findings SM and TM exhibited higher moisture content and lower protein and fat content than Control SM and TM showed significant (p = 0.132) reduction in firmness from 5.1 to 2.3 and 1.2 Kg/cm2, respectively, and toughness from 14.1 to 6.2 and 3.3 Kg-sec/cm2, respectively, as observed by Warner-Bratzler shear and improvement in texture profile values. Sensory scores for texture, juiciness and overall acceptability were also better for SM and TM. Significant (p = 0.007) reduction was observed in lipid oxidation parameters of SM and TM. Thiobarbituric acid (TBA) values (on 0 day) for SM and TM were 0.18 and 0.15 as compared to 0.28 mg/kg of malonaldehyde for control. Peroxide values (PV) were also lower for SM and TM as 0.44 and 0.33, which were lesser than control (0.62 meq. peroxide/kg). The values for PV, TBA and free fatty acid increased with increase in storage period in all treatment groups. However, the antioxidant activity of kiwifruit juice persisted during whole storage period evidenced by lower values of lipid oxidation parameters for SM and TM than Control at each storage interval. Research limitations/implications Further research may be carried out to compare the tenderizing potential of kiwifruit juice with other plant proteases and physical tenderizing techniques. Spent hen meat utilization can be done with greater efficiency by using such techniques in meat caterings. Practical implications Spent hen meat utilization can done with greater efficiency by using such techniques in meat caterings. Originality/value Marination with kiwifruit juice improved the quality characteristics of chicken nuggets made from spent hen meat without altering its sensory quality. Tumbling was found to be beneficial in enhancing the tenderizing effect. Therefore, marination with kiwifruit juice can be used as a processing technology to use spent hen meat in preparing value added products.

Production of Value-Added Meat Patties from Spent Hen Meat by Addition of Kiwi and Pineapple Extracts

“…It is also clear that pH value, TVBN and TBA values increased with increasing the storage period as such effects were more pronounced in the control untreated spent hen patties (Tables 2, 3, and 4). Similar to the obtained results, Pooona et al (2019) observed a significant reduction in TBA of spent hen meat nuggets treated with kiwi which is related to its antioxidant properties. Moreover, Abdel-Wahab et al ( 2020) found that kiwi reduces lipid and protein oxidation of the marinated fish and they attributed this effect to its content of bioactive compounds which have great antioxidant activity.…”

“…Similar results were recorded by Pooona et al (2019), who observed a significant increase in protein and moisture content, and a significant reduction in fat content with a non-significant reduction in ash content in spent hen nuggets treated with kiwi. However, AL-Hameed and AL-Jawary (2017) noticed that treatment of spent hen thigh meat with kiwi juice significantly increased moisture content and significantly decreased protein, and fat as compared with the control treatment.…”

“…Among all treated samples, spent hen patties treated with kiwi 7% had the lowest pH value (Table 2). A similar pH drop in kiwi treated sample, in this study, was observed in spent hen nuggets marinated with kiwi (Pooona et al, 2019) and in pork loin muscle treated with kiwi fruit juice (Liu et al, 2011). This was explained by the acidic pH of kiwi fruit (Fernández-Sestelo et al, 2013).…”

“…Furthermore, our results are also in good agreement with that reported in spent hen meat products. For instance, the incorporation of kiwifruit extract in spent hen chicken nuggets (Pooona et al, 2019) and spent hen chicken emulsion (Singh et al, 2021) resulted in significant improvement in their sensory score. In addition, a significant improvement in the sensory attributes of pork dry sausage treated with pineapple and kiwi fruits was reported by Żochowska-Kujawska et al (2013).…”

Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts

“…Additionally, the injection of spent hen meat with kiwi fruit enzyme (10%) improved its juiciness and tenderness, as well as overall acceptability [ 36 ]. In another study, Pooona et al [ 37 ] obtained an enhancement in flavor, texture juiciness, and overall acceptability of spent hen chicken nuggets marinated with kiwi fruit juice. In the same regard, improvement of the sensory attributes of spent hen chicken emulsion incorporated with kiwi peel extract (2.5%) during storage at 4 °C for 9 days was reported by Singh et al [ 35 ].…”