Addition of anacardic acid as antioxidants in broiler chicken mortadella

Abreu, Virgínia Kelly Gonçalves; Pereira, Ana Lúcia Fernandes; Freitas, Ednardo Rodrigues; Trevisan, M.; Costa, José Maria Correia da

doi:10.1590/1678-457x.6771

Cited by 8 publications

(9 citation statements)

References 31 publications

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“…It should, however, be noted that longterm administration of in-feed antibiotics and synthetic antioxidants may leave residues in broiler meats, which can risk human health. Indeed, the residue of antibiotics in broiler meat may cause antibiotic resistance (Sugiharto, 2016), while synthetic antioxidants can induce carcinogenic effect on humans (Blaszczyk et al, 2013;Abreu et al, 2015). Owing to this fact, any alternatives to substitute the role of in-feed antibiotics and synthetic antioxidants are essential for broiler production in the tropical countries.…”

Section: Introductionmentioning

confidence: 99%

The potential of Bacillus strains isolated from the rumen content of dairy cows as natural antibacterial and antioxidant agents for broilers

Sugiharto

Yudiarti

Isroli

et al. 2018

J. Indonesian Trop. Anim. Agric.

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The study was conducted to investigate the in vitro antibacterial activity and antioxidant-enhancing effect of Bacillus strains isolated from the rumen content of dairy cows. The antibacterial activity of Bacillus strains was assessed against Escherichia colibased on the agar-well diffusion method. To assess the antioxidant-enhancing effect, the Bacillusstrains was mixed (prepared as multi-strains) and used to ferment herbal medicine waste (HMW). The effect was compared with that of commercial probiotic Bacillus subtilis and non fermented HWM. Results showed that each Bacillus strain was able to inhibit the growth of E. coli. Fermentation with mixed Bacillus strains tended (P=0.07) to enhance the 2,2-diphenylpicrylhydrazyl (DPPH) radicals scavenging activity and total phenolics content of HMW. In contrast, fermentation with commercial Bacillus subtilis tended (P=0.07) to decrease DPPH radical scavenging activity and total phenol of HMW. Fermentation with both Bacillus preparations increased (P<0.05) the contents of crude protein and ash in HMW, while crude fat increased (P<0.05) in HMW fermented with Bacillus subtilis. Fermentation either with Bacillus subtilis or mixed Bacillus strains increased (P<0.05) the fiber content of HMW. In conclusion, Bacillus strains isolated from the rumen content of dairy cows showed antibacterial activity and antioxidant-enhancing effect, therefore, they are potential as feed additive to substitute synthetic antibiotics and antioxidants for broilers raised under tropical conditions.

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Section: Introductionmentioning

confidence: 99%

The potential of Bacillus strains isolated from the rumen content of dairy cows as natural antibacterial and antioxidant agents for broilers

Sugiharto

Yudiarti

Isroli

et al. 2018

J. Indonesian Trop. Anim. Agric.

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“…The values were constant for up to 30 days, therefore, an increase in TBAR value was observed. Abreu et al (), observed no significant differences ( p > .05) in TBAR values between treatments and during the chicken mortadella storage period, it obtained values ranging from 0.17 to 0.32 with the use of an antioxidant and values from 0.31 to 0.38 without it.…”

Section: Resultsmentioning

confidence: 94%

“…Its flavor, color, and taste play a decisive role in consumer acceptance. This product is made with a meat emulsion from one or more animal species, with the addition of small cubes of delicately flavored pork fat (Abreu, Pereira, Freitas, Trevisan, & Costa, 2015;Doménech-Asensi et al, 2013;MAPA, 2000).…”

Section: Introductionmentioning

confidence: 99%

“…Texture plays a crucial role in food quality determination, its acceptance and consumers preference (Szczesniak, 2002). On the other hand, some studies have shown that lipid oxidation is one of the main causes for quality loss and could induce changes in the sensory quality, nutritional value, and functionality of the product, perceived negatively by consumers (Abreu et al, 2015;Doménech-Asensi et al, 2013;Silva, Morais, Junqueira, Oliveira, & Silvestre, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Effect of meat and water temperature and emulsion speed on the industrial process for chicken mortadella

Cenci

Kilian

Janeczko

et al. 2018

J Food Process Engineering

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A 23 factorial design was performed to evaluate the meat and water temperature and the emulsification speed effects in relation to the physical state of animal proteins added to the emulsion process for chicken mortadella production. The dependent variables studied were instrumental texture, pH, protein, lipid, lipid oxidation, and sensory analysis. Under study conditions, the parameter for emulsion speed and water temperature had no significant difference to chemical analyses on the process. Yet, shear force showed a significant difference between treatments in the proportion of raw meat (chilled/frozen). The pH and TBAR values presented no significant difference between treatments, but it had differences during storage period, however inside of acceptable limits. The shear force was influenced by proportions of chilled/frozen raw meat, because the increase in the amount of cooled raw material is beneficial for sensory characteristics. The treatment T9 had a higher acceptability (82.07%), with conditions of process emulsification at 700 rpm, proportion of chilled/frozen raw meat material (1,280/1,280) and added water at 32 °C, resulting in a final 1.5 °C emulsified mass temperature. The proteins, lipid values, and microbiological analysis indicated that the mortadella is found within legislation parameters and the optimized process was successful. Practical applications The increasing demand for food quality product by consumers has made the food industry more competitive, thus making the supply of standardized, quality, and accessible products to the market extremely important. This study provides valuable information for the food industry, especially for emulsified meat products. In the industry, frozen and chilled meat raw materials and water are used to help in mixing with other ingredient. However, attention should be taken on the proportions and temperature that raw materials are used, as these have direct influence on the stability and quality emulsion and, consequently on the final product as well. To maintain the product standard quality, the standardization of operational parameters such as emulsification speed, chilled/frozen meat proportion, and water temperature were performed. The results showed that mortadella texture could be improved by the proportions of chilled/frozen raw material, being well accepted by consumers.

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“…In general, these substances help to balance the intestinal microbiota by inhibiting the growth of pathogenic bacteria by inducing cellular apoptosis (Muzaffar & Chattoo, 2017) and favoring the growth of beneficial bacteria that aid digestive and absorptive processes. Moreover, these compounds can act as free radical scavengers, acting not only in the initial stage of the oxidative eRBCA-2019-0823 process but also in their propagation, with antioxidant activity at the cellular level in the animal organism or in animal food products, extending their shelf life (Abreu et al, 2015).…”

Section: Introductionmentioning

confidence: 99%