| Title: | Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage |
| Author(s): | Sohaib M; Anjum FM; Arshad MS; Imran M; Imran A; Hussain S; |
| Address: | "Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan. ftsohaib@yahoo.com. Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University, Faisalabad, 38040, Pakistan. Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia" |
| DOI: | 10.1186/s12944-017-0426-5 |
| ISSN/ISBN: | 1476-511X (Electronic) 1476-511X (Linking) |
| Abstract: | "BACKGROUND: Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for chicken meat products. Accordingly, meat processing industries are looking for combinations of natural antioxidants to enhance the oxidative stability and consumer acceptability of meat based products. The present study aimed to investigate the influence of directly added quercetin dihydrate in combination with alpha-tocopherol on oxidative stability, color characteristics, total carbonyls and flavor volatile compounds in chicken meat patties. METHODS: Considering the preliminary studies, 3 levels of quercetin dihdrate @ 25, 50 and 100 mg/kg meat in combination with alpha-tocopherol at the rate 100 and 200 mg/kg meat were added to develop chicken meat patties and were stored at refrigeration temperature for 7 days. The oxidative stability of the antioxidant treated patties was determined by measuring malonaldehydes using TBARS and total carbonyls assay. The color (Lightness, redness and yellowness) of the patties was determined by using Konica Minolta Color Meter. Moreover, the volatile compounds were measured through gas chromatography at various storage intervals. RESULTS: The results elucidated that quercetin dehydrate inclusion at the rate of 50 mg/kg meat as well as particularly 100 mg/kg meat decreased the oxidation by reducing generation of malonaldehydes and total carbonyls in treated patties. Highest value for TBARS at initiation of storage was reported in (T(0)) as 1.93 +/- 0.02 whereas lowest were reported in T(6) and T(5) as 0.37 +/- 0.01 and 0.38 +/- 0.03 that were increased to 3.47 +/- 0.14, 0.90 +/- 0.05 and 0.94 +/- 0.34 at the completion of storage. Moreover, the lowest carbonyls also reported in T6 and the values at various storage intervals (1st, 3rd and 7th) were as 0.59 +/- 0.025, 0.77 +/- 0.015 and 1.02 +/- 0.031, respectively. The antioxidants inclusion also inhibited volatile flavoring compounds particularly aldehydes like hexanal and pentanal in a dose dependent manner (p |
| Keywords: | Aldehydes/analysis/chemistry Animals Antioxidants/*chemistry *Chickens Cooking Drosophila Proteins Food Handling/*methods Food Storage/methods Lipid Metabolism Lipids/chemistry Mitochondrial Membrane Transport Proteins Oxidation-Reduction *Poultry Protein; |
| Notes: | "MedlineSohaib, Muhammad Anjum, Faqir Muhammad Arshad, Muhammad Sajid Imran, Muhammad Imran, Ali Hussain, Shahzad eng England 2017/02/02 Lipids Health Dis. 2017 Feb 1; 16(1):27. doi: 10.1186/s12944-017-0426-5" |
