Rice bran as a substitute for soy protein and erythorbate in chicken nuggets

Veiga, Ruth dos Santos da; Kalschne, Daneysa Lahis; Silva‐Buzanello, Rosana Aparecida da; Flores, Éder Lisandro de Moraes; Corso, Marinês Paula; Canan, Cristiane

doi:10.5433/1679-0359.2020v41n5p1547

Cited by 3 publications

(2 citation statements)

References 26 publications

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“…This result may be due to rice bran high phytic acid content. [107] Due to its inhibiting polyphenol oxidase and oxygen reduction abilities, phytic acid was suggested as a possible enzymatic browning control agent in different foods including apple and bur fruit juices, green bracken, and pickled leaf mustard. [108]…”

Section: Phytic Acid Antioxidant Propertiesmentioning

confidence: 99%

A Review of Phytic Acid Sources, Obtention, and Applications

Bloot

Kalschne

Amaral

et al. 2021

Food Reviews International

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Phytic acid (PA), extracted from oilseeds, legumes, cereals, nuts, and pollen by acid solutions under heating and/or stirring and then purified, has shown beneficial health and physiological effects due to its pronounced antioxidant activity and ability to chelate Fe 3+ ions. Publications on PA have increased, especially the ones reporting its effect on disease prevention and treatment. Moreover, recent studies have suggested the PA efficacy as a foodborne pathogens inhibitor. Therefore, due to its countless proven properties, phytic acid has gained greater attention than its common classification as just an antinutrient. Past and current studies have been reviewed to provide an overview on PA structure, sources, biosynthesis, extraction, purification, and applications.

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Section: Phytic Acid Antioxidant Propertiesmentioning

confidence: 99%

A Review of Phytic Acid Sources, Obtention, and Applications

Bloot

Kalschne

Amaral

et al. 2021

Food Reviews International

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“…In this regard, PA minimizes the heme pigments oxidation at −18− for long MDCM storage periods. As lipid oxidation is one of the main causes of meat color degradation (Veiga et al, 2020;Zahid et al, 2020), the addition of purified RPA showed its potential as an antioxidant preserving the MDCM color at −18° for storage periods longer than 90 days.…”

Section: Myoglobin Contentmentioning

confidence: 99%

Antioxidant effect of rice bran purified phytic acid on mechanically deboned chicken meat

Canan

Kalschne

Ongaratto

et al. 2021

J. Food Process. Preserv.

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Poultry meat is the world's most widely produced animal protein, with an estimated 103,498 metric tons (ready-to-cook equivalent) production for 2020. The United States leads the poultry meat production, followed by China, Brazil, and the European Union (USDA, 2019). Lipid oxidation of meat and meat products limits their quality and acceptability. For the meat industry, lipid oxidation affects mainly mechanically deboned chicken meat (MDCM) since the mechanical deboning process is performed by grinding meat and bone together (Hrynets et al., 2011).MDCM lifespan (frozen at or below −18°) does not usually exceed 90 days (Gomes et al., 2003). MDCM rapid oxidation and quality reduction, even frozen, are caused by unsaturated fats, air

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