Lipids Oxidative Stability and Microbial Shelf Life Quality of Licorice (Glycyrrhiza glabra L.) Extract Supplemented Chicken Patties

Aslam, MN; Sohaib, Muhammad; Khan, Aman Ullah; Ali, Sher; Amjad, Adnan; Ahmed, Sheraz

doi:10.1590/1806-9061-2020-1316

Cited by 3 publications

(3 citation statements)

References 28 publications

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“…This might be attributed to the potential of licorice to improve the oxidative stability of food products due to presence of phenolic and terpene compounds (Jiang et al, 2013). Studies reported that licorice has a number of compounds, primarily glycyrrhizin, triterpene, saponins and phenolics, which have antioxidant and immune-regulatory potential (Aslam et al, 2020). Similar increase in TBARS values was also observed by Umaraw et al (2022) in goat and buffalo milk paneer.…”

Section: Lipid Oxidationmentioning

confidence: 72%

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Effect of incorporation of “Licorice powder” on storage stability of curd balls at refrigeration temperature

Vihan,

Singh,

Umaraw

et al. 2024

NFS

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Purpose The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures. Design/methodology/approach Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities. Findings The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.05). Furthermore, curd balls containing licorice powder displayed notably lower levels of peroxide, thiobarbituric acid reactive substances and free fatty acids in comparison to the control (p = 0.05). Among all samples, T3 (3%) demonstrated significantly less microbial growth (p = 0.05) than the other groups. Conversely, the sensory panel rated T2 significantly higher than T3 (p = 0.05). Originality/value The investigation highlights that curd balls enriched with 2.0% licorice powder demonstrated significant efficacy in preventing the deterioration of physicochemical attributes, enhancing antioxidant capacity, restraining lipid oxidation, curbing microbial growth and ultimately exhibiting the most favorable organoleptic properties among the tested variations. This finding underscores the potential of incorporating 2.0% licorice powder as an effective agent for bolstering the storage stability and overall quality of curd balls during refrigerated storage.

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Section: Lipid Oxidationmentioning

confidence: 72%

“…, 2013). Studies reported that licorice has a number of compounds, primarily glycyrrhizin, triterpene, saponins and phenolics, which have antioxidant and immune-regulatory potential (Aslam et al. , 2020).…”

Section: Resultsmentioning

confidence: 99%

Effect of incorporation of “Licorice powder” on storage stability of curd balls at refrigeration temperature

Vihan,

Singh,

Umaraw

et al. 2024

NFS

View full text Add to dashboard Cite

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“…Adding Astragalus root powder can enhance broilers’ growth performance, antioxidant status and serum metabolites and improve liver and kidney functions by improving the antioxidant status [ 41 , 42 ]. Adding the Glycyrrhiza extract to chicken patties reduces the production of MDA and increases the pH and a* values in the patties, thereby improving the oxidative stability of chicken patties and prolonging the shelf life [ 43 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of Compound Polysaccharides Derived from Astragalus and Glycyrrhiza on Growth Performance, Meat Quality and Antioxidant Function of Broilers Based on Serum Metabolomics and Cecal Microbiota

et al. 2022

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This study aimed to evaluate the effects of dietary supplementation of compound polysaccharides derived from Astragalus and Glycyrrhiza on growth performance, meat quality, antioxidant function, cecal microbiota and serum metabolomics of broilers. A total of 480 one-day-old male Arbor Acres (AA) broilers were randomly divided into four treatments with six replicates comprising 20 broilers each. Treatments: CON group was the basal diet; ANT group was supplemented with Terramycin calcium; LAG group was supplemented with 150 mg/kg Astragalus polysaccharides and 75 mg/kg Glycyrrhiza polysaccharides; HAG group was supplemented with 300 mg/kg Astragalus polysaccharides and 150 mg/kg Glycyrrhiza polysaccharides. The results showed that LAG and HAG supplementation increased growth performance, antioxidant function and meat quality compared with the CON group and ANT group and, especially, the effect of LAG treatment was better than HAG. Analysis of cecal microbiota showed that LAG and HAG supplementation altered cecal microbial diversity and composition in broilers. Serum metabolomics analysis showed that a total of 193 differential metabolites were identified in CON and LAG groups, which were mainly enriched in linoleic acid metabolism and glutathione metabolism pathways. Moreover, there was a close correlation between serum metabolites, cecal microbiota and phenotypic indicators. Conclusion: Dietary supplementation of 150 mg/kg Astragalus polysaccharides and 75 mg/kg Glycyrrhiza polysaccharides could improve the growth performance, antioxidant function and meat quality of broilers by changing the serum metabolites and cecal microbiota composition.

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Effect of natural plant extracts on the quality of meat products: a meta-analysis

Zhou¹,

Jian²,

Zhang³

et al. 2023

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Lipids Oxidative Stability and Microbial Shelf Life Quality of Licorice (Glycyrrhiza glabra L.) Extract Supplemented Chicken Patties

Abstract: The current study envisaged to evaluate the role of licorice (Glycyrrhiza glabra L.) extract on lipid oxidation, quality attributes, sensorial as well as microbial stability of chicken meat patties at refrigerated (4 ˚C) storage. Accordingly, 4 levels of licorice extract were

Cited by 3 publications

References 28 publications

Effect of incorporation of “Licorice powder” on storage stability of curd balls at refrigeration temperature

Effect of incorporation of “Licorice powder” on storage stability of curd balls at refrigeration temperature

Effects of Compound Polysaccharides Derived from Astragalus and Glycyrrhiza on Growth Performance, Meat Quality and Antioxidant Function of Broilers Based on Serum Metabolomics and Cecal Microbiota

Effect of natural plant extracts on the quality of meat products: a meta-analysis

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