Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials

Abstract

This study was carried out to observe the changes causes by irradiation doses (0, 1.5, and 3 kGy) on oxidation stability, amino acids, and fatty acids in chicken meat incorporated with or without moringa leaf powder (MLP) during refrigerator storage of 14 days under aerobic and vacuum packaging. The results revealed that Thiobarbituric acid reactive substances (2.10 ± 0.02 MDA/kg) and Peroxide value (1.13 ± 0.01 meq peroxide/kg) were higher in aerobic as compared to vacuum in treatment with 3 kGy + 2% MLP. However, MLP decreased the said values. The negligible reduction in amino acids and fatty acid profile in meat samples were also observed after being irradiated at high dose during storage period but the addition of MLP enhances the content of amino acids and fatty acids in meat samples regardless of the irradiation dose. In nutshell, 1.5 kGy + 2% MLP could be beneficial for the quality of chicken meat during storage. Practical applications This research indicates the significance of gamma irradiation and natural antioxidants in meat processing and their influence on meat products during storage in different types of packaging. Gamma Irradiation has strong penetration power and high energy which is helpful in killing microbes in food. High dose of irradiation causes meat oxidation which could be maintained by adding different natural antioxidants and good packaging as it could help in enhancing and maintaining the sensory attributes of the product.

Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat

“…Furthermore, Kim et al () also proposed the fact that unsaturated fatty acid contents decreased in the treated samples using 4 kGy radiation compared to that of the control, which is similar to our observation. The results are further supported by the findings of Nisar, Arshad, Yasin, Arshad, and Nadeem () who found that fatty acid contents were slightly decreased by the irradiation treated chicken meat. The results are in accordance with the estimations done by Jo, An, Arshad, and Kwon () who depicted that fatty acid contents were also decreased in with the use of e‐beam irradiation in the smoked meat of duck.…”

“…Effect of e-beam irradiation on fatty acid content (mg/g) of frozen duck meat of Nisar, Arshad, Yasin, Arshad, and Nadeem (2019) who found that fatty acid contents were slightly decreased by the irradiation treated chicken meat. The results are in accordance with the estimations done by Jo, An, Arshad, and Kwon (2018) who depicted that fatty acid contents were also decreased in with the use of e-beam irradiation in the smoked meat of duck.…”

Ultrasound‐assisted extraction of guava and papaya leaves for the development of functional shrimp patties

“…formulated a study on the manipulation of alpha-lipoic acid and wheat germ oil in broiler diet and found to have lower TBARS value in the nuggets during storage. Nisar, Arshad, Yasin, Arshad, and Nadeem (2019) found the same trend of slowing down the formation of TBARS in chicken meat by incorporation of moringa leaf powder.…”

Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials

“…It plays a significant role as a natural antioxidant and shelf life enhancer (Al‐Juhaimi, Ghafoor, Hawashin, Alsawmahi, & Babiker, 2016). The combination of gamma irradiation and moringa leaf powder (MLP) has synergistic effect on the safety of meat products (Nisar, Arshad, Yasin, Arshad, & Nadeem, 2019).…”