The effect of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage

Abstract

Use of extracts of kinnow and pomegranate by-products as source of natural antioxidant in salted chicken patties during refrigerated storage was evaluated. Five treatments viz., I. Control (meat), II.MS (meat + 2%salt), III. KRP (meat + 2% salt + 2% kinnow-rind-powder extract), IV. PRP (meat + 2% salt + 2% pomegranate-rind-powder extract), and V. PSP (meat + 2% salt + 2% pomegranate seed powder extract). Results showed that salt significantly (P < 0.05) reduced lightness and yellowness but increased chroma and TBARS values. The average increase in TBARS was significantly (P < 0.05) higher in MS (114%) and Control (108%) but lower in KRP (90%), PRP (81%) and PSP (73%). Lipid oxidation (TBARS) in salted meat during the storage was significantly reduced (P < 0.05) by KRP (39%), PRP (43%) and PSP (68%). Thus it was observed that addition of 2% salt accelerated the TBARS formation but inclusion of extracts of pomegranate and kinnow fruit by-products effectively counteracted this effect. The overall antioxidant effect was in the order of PSP>PRP>KRP. Further a significant (P < 0.05) negative correlation between total phenolics contents and TBARS values was also observed. Therefore, it was concluded that extracts of these fruit by-products have potential to be used as natural antioxidants to minimize the oxidative problems in poultry meat products.

Effect of Packaging on Lipid Oxidation, Sensory and Color Attributes of the Value Added Mutton Meat Balls during Refrigeration

“…Mean hue values showed a non-significant increasing trend with storage interval in control as well as in treated product while chroma values decreased significantly (P≤0.05) with storage intervals. These results are in agreement with the findings of Devatkal et al [25] in chicken patties incorporated with knnow and pomegranate fruit by-products. Color difference in vacuum packaged MMB was less as compared to aerobically packaged MMB.…”

“…Redness (a*) and yellowness (b*) values also decreased during storage but the decrease was significant (P≤0.05) at the end of storage period. Similar effect on redness and yellowness during storage was shown by Devatkal et al [25] in chicken patties. Mean hue values showed a non-significant increasing trend with storage interval in control as well as in treated product while chroma values decreased significantly (P≤0.05) with storage intervals.…”

Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat

“…There are no studies on the effect of banana and sapodilla peel extract in oxidation in meat products. However earlier studies have indicated significant relation between phenolics content and antioxidant effect of natural extract (Negi and Jayaprakasha 2003;Devatkal et al 2011).…”

“…Hence there is a growing interest in natural antioxidants in meat products. Many research reports demonstrated antioxidant effects of grape seed extracts in poultry meat (Brannan 2008), tea catechins in chicken patties (Mitsumoto et al 2005), rosemary and sage in chicken nuggets (O'Sullivan et al 2004) and extracts of pomegranate and kinnow peels in chicken meat products (Devatkal et al 2011).…”

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

“…Interestingly, it was reported that chicken patties treated with BHT had a higher TBARS values than curry leaves extract treated samples (Devatkal et al, 2011). Biswas et al (2012) reported a significantly (p<0.05) lower TBA value in raw ground pork meat treated with curry leaf extract stored at refrigeration (4±1°C) temperature than control.…”