Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet

Abstract

This study investigated the influence of an organic mineral-supplemented broiler diet on the quality of nuggets. The resulting chicken nuggets were enriched with inorganic and organic forms of Zn and Se. The nuggets were processed by incorporating extracts from food industry by-products ( rosemary [R H and R L ], hydroxytyrosol [ HYT ], pomegranate [ P ], grape [ GS ], and Harpagophytum [ H ]). The physiochemical, microbiological, and sensory characteristics of the chicken nuggets were evaluated over a 12-month period of frozen storage. The addition of natural extracts did not affect the pH, proximate composition, or color (CIELab) of the nuggets among samples. However, significative differences were found between month of analysis (range from pH 6.16 to 6.63; luminosity from 62.51 to 84.74; redness from 0.16 to 7.14; and yellowness from 10.80 to 33.77). In addition, the combination of phenolic compounds with Zn and Se retarded microbial growth and reduced protein and lipid oxidation, thus maintaining the sensory quality and extending the shelf life of this product. For instance, the combination of R L + GS reduced in 75% the microbiological growth regarding the control sample (C), while samples that incorporated R H + P or HYT + P + H presented 50% less than C. In addition, upon only incorporating organic minerals Zn and Se, microbiological deterioration is reduced in 15%. This mix was significantly effective at reducing the oxidative reactions of lipids and proteins by 40% and 50%, as measured after 9 and 12 mo of frozen storage, respectively. The addition of the natural extracts and Zn and Se did not adversely affect the acceptability of the meat product.

Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers

“…Protein oxidation was measured in relation to the thiol concentration. The concentration of the thiol groups was determined after derivatisation by Ellman’s reagent, 5,5-dithiobis (2-nitrobenzoic acid) (DTNB) [ 25 ], following the method described by Martínez, Ros, and Nieto (2020) [ 26 ]. The absorbance was spectrophotometrically measured at 412 nm.…”

A Chemometric Approach to Oxidative Stability and Physicochemical Quality of Raw Ground Chicken Meat Affected by Black Seed and Other Spice Extracts

“…The samples could be ranged in the following order of increasing SH group content: Control < nutmeg < cardamom ≈ caraway < bay leaf < black seed < allspice ≤ cloves. Increased oxidative stability of proteins after addition of plant extracts was reported in chicken nuggets stored at −18 • C containing grape seed extract [43], and in raw pork patties with persimmon peel extract [38]. Whereas, in chicken sausages with hydroxytyrosol extract the SH content was lower than in the control sample, which was probably due to protein-phenol interactions [29].…”

“…The loss of SH groups, which is a consequence of disulfide formation, has been often used as the marker of protein oxidation [29,38,43]. Based on the results, it could be stated that both, time and the treatments affected significantly the content of SH groups (Figure 4).…”

A Review on Applications and Uses of Thymus in the Food Industry

“…Other studies have investigated whether the addition of natural extract containing phenolic compounds or inclusion of rosemary or thyme leaves in the diet of pregnant ewes has an influence on the oxidative stability and sensory properties of raw and cooked lamb, poultry, as well as pork and chicken meat [125][126][127][128][129][130][131][132][133][134][135][136]. In one of these studies, the authors reported that the inclusion of thyme in the diet of ewes favored a high antioxidant capacity in samples of lamb meat.…”