Effect of Electron Beam Irradiation and Storage at 5 °C on Thiobarbituric Acid Reactive Substances and Carbonyl Contents in Chicken Breast Meat Infused with Antioxidants and Selected Plant Extracts

Abstract

This study evaluated the effectiveness of synthetic and natural antioxidants, green tea, commercial grape seed extracts/combinations, and TBHQ, with varying concentrations of lipid oxidation of nonirradiated and irradiated chicken breast meats stored at 5 degrees C for 12 days. Fresh boneless and skinless chicken breast meats were vacuum-infused with varying concentrations of antioxidants: green tea, grape seed extracts alone/in combination, and TBHQ. The irradiation dosage was 3.0 kGy. Carbonyl values of raw chicken meat and thiobarbituric acid reactive substances (TBARS) values of raw and cooked chicken meat were determined for 0-12 days at 5 degrees C storage. TBARS values for 0-12 days of storage at 5 degrees C ranged from 1.21 to 7.3 and 1.22 to 8.51 mg malondialdehyde/100 g chicken for nonirradiated and irradiated raw chicken, respectively. TBARS values of cooked chicken ranged from 2.19 to 35.83 and 2.45 to 45.72 mg malondialdehyde/100 g chicken for nonirradiated and irradiated chicken, respectively. Irradiation increased TBARS values of both controls and plant extracts. The carbonyl content in meat lipid ranged from 1.7 to 2.9 and 1.7 to 4.41 micromol acetophenone/10 g of nonirradiated and irradiated chicken meat, respectively, and meat protein ranged from 1.4 to 2.07 and 1.41 to 2.72 micromol/10 g meat. Infusion of chicken meat with selected plant extracts is an effective method to minimize lipid oxidation and volatiles developments caused by irradiation.

Effect of Grape Seed Extracts on the Physicochemical and Sensory Properties of Corn Chips during Storage

“…Mielnik et al [9] demonstrated that grape seed extract was effective in inhibiting lipid oxidation of cooked turkey meat during chill-storage. Rababah et al [10] reported that GSE is an effective antioxidant to minimize irradiation-induced lipid oxidation developments of breast meats. GSE can be used to stabilize sunflower oils [11].…”

Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times

“…Some plant extracts have been evaluated for their properties as natural antioxidants (YEN;CHEN, 1995;LOPEZ-BOTE et al, 1998;LEE;SHIBAMOTO, 2002;BASMACIOGLU;TOKUSOGLU;ERGUL, 2004;RABABAH et al, 2004), which is mainly attributed to the flavonoids present in the plants. Some extracts were classified by Lee and Shibamoto (2002) The antibacterial and antioxidant effect of rosemary, evaluated in vitro, was investigated by Asolini, Tedesco and Carpes (2006) and Klancnik, Guzej, and Kolar (2009), who observed that the result was dependent on the concentration of solute and solvent used.…”

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

“…Studies have shown that addition of phenolic-rich plant extracts prevents protein carbonyl accumulation during storage of fresh meat (Jia, Kong, Liu, Diao, & Xia, 2012;Rababah et al, 2004;Rodríguez-Carpena, Morcuende, Andrade, Kylli, & Estévez, 2011;. However, the protection is inferior to what is commonly observed for lipid oxidation as recently demonstrated in fresh beef patties added a white grape extract (Jongberg, Skov, Tørngren, Skibsted, & Lund, 2011), and in some cases no effect or prooxidative effect of adding plant extracts to fresh meat or meat products have been found .…”