Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts

Özünlü, Orhan; Ergezer, Haluk; Gökçe, Ramazan

doi:10.1016/j.lwt.2018.09.007

Cited by 51 publications

(30 citation statements)

References 43 publications

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“…The inhibitory effects of spice extracts on TBARS formation were as followed: Cloves ≈ allspice ≈ black seed ≥ nutmeg ≈ caraway ≈ bay leaf > cardamom > control. Our findings confirmed the results of other authors who had added various plant extracts and thereby inhibited the development of lipid oxidation in chicken raw meat [9,[11][12][13]29,36,41].…”

Section: Tbarssupporting

confidence: 92%

“…The significant reduction in redness (a*) of raw chicken meat was observed after the addition of cardamom, bay leaf and black seed (Table 4). Similar effect was reported previously in raw chicken containing acorn [41]. The highest values of a* parameter were noticed for clove-treated sample.…”

Section: Color and Phsupporting

confidence: 90%

“…This affected the sensory evaluation of color of these meat samples by the panelist (see below Section 3.6). Similar results were obtained by [41] who reported lower L* values of raw chicken meat samples containing acorn when comparing to control sample. However, others [9] reported significant higher lightness of raw chicken samples with clove extracts in comparison to control sample which is contrary to the results obtained in this study.…”

Section: Color and Phsupporting

confidence: 88%

“…The sharp increase of pH could be an effect of protein oxidation, and the production of ammonia (by utilization of amino acids by spoilage microorganisms) as storage progresses [9]. The initial level of pH in the control samples was similar to that reported by [41]. However others [9] observed an increase of pH values of raw chicken meat over storage period.…”

Section: Color and Phsupporting

confidence: 73%

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

et al. 2020

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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.

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Section: Tbarssupporting

confidence: 92%

Section: Color and Phsupporting

confidence: 90%

Section: Color and Phsupporting

confidence: 88%

Section: Color and Phsupporting

confidence: 73%

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

et al. 2020

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“…and Euryale ferox. Acorn is the seed of the oak tree found in Europe, Asia, and North America [53,59]. The main phenolic compounds found in acorn are trigalloyl-hexahydrodiphenoyl-glucose, ellagic acid, and valoneic acid dilactone [53].…”

Section: Lentil (Lens Culinaris)mentioning

confidence: 99%

Natural Antioxidants from Seeds and Their Application in Meat Products

Munekata¹,

Gullón

Pateiro³

et al. 2020

Antioxidants

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The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.

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Effect of chitosan coating containing Nepeta pogonosperma extract on shelf life of chicken fillets during chilled storage

Mehrabi

Sharifi

Ahvazi

2021

Food Science & Nutrition

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Chicken is the cheapest and most accessible source of meat. Unlike beef or pork, there are no religious or cultural restrictions on chicken consumption that have made chicken meat a high consumption in the world (Ozunlu et al., 2018). Digestible proteins (low in collagen): unsaturated fats, B-group vitamins (thiamin, vitamin B 6, and pantothenic acid) and minerals such as iron, copper, and zinc make chicken meat a valuable food. The high protein and moisture content of chicken meat provides a good medium for the growth of microorganisms, so chicken meat has a much shorter shelf life, while causing significant economic damage to producers due to the potential presence of pathogens it also threatens consumers' health.Reports have shown that chicken meat consumption was the first cause of food poisoning prevalence in the United States between

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Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts

Cited by 51 publications

References 43 publications

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

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

Natural Antioxidants from Seeds and Their Application in Meat Products

Effect of chitosan coating containing Nepeta pogonosperma extract on shelf life of chicken fillets during chilled storage

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