The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage

Abstract

Ozer O., Sariçoban C. (2010): The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage. Czech J. Food Sci., 28: 150-160.In this study, the effects were evaluated of butylated hydroxyanisole (BHA), ascorbic acid (AA) and α-tocopherol (TO) on the stability of raw mechanically deboned chicken patties stored at -20°C for 6 months. pH, thiobarbituric acid reactive substance (TBARS), haem iron (mg/kg), metmyoglobin formation (%) and colour (L*, a*, b*, C* and h values) of patties were measured for 0, 2, 4, and 6 months of storage time. pH values were found to be the highest in the initial storage period. TBARS values were observed to range between 0.33 and 2.40 mg malondialdehyde/kg of sample and the L*, a*, and b* values of the patty samples during the storage period were found to range between 38.14 and 49.52, 9.01 and 20.87, and 7.28 and 14.62, respectively. The haem iron and metmyoglobin contents were found to range between 8.39 and 10.87 mg/kg and 19.26% and 45.91%, respectively. As a result, it is suggested that L-ascorbic acid and α-tocopherol can be added into chicken patty samples in view of the storage quality parameters mentioned above.

Efficacy of a Synthetic Antioxidant Treatment in Stabilizing Poultry Byproduct Meal and Subsequent Impact of the Treated Meal on Selected Growth Parameters of Broilers

“…Ramzan (1998) reported that the TBAV of broiler feeds increased with storage time. The findings of the current study support the results of Ozer & Sarcoban (2010) that the application of an antioxidant decreased the TBAV of mechanically-deboned chicken patties to permissible limits. In the untreated PBPM batch (A), the determined TBAV was higher (3.20 mg MDA/kg) on day 42than the safety limits recommended by the Egyptian Standards (ES, 2005), which states that TBAV of ≥ 0.9 mg MDA/kg of a product at any given time is sufficient to consider it rancid.…”

The Use ofPistacia khinjukEssential Oil to Modulate Shelf-Life and Organoleptic Traits of Mechanically Deboned Chicken Meat

“…As data analysis shows, the efficiency of lipid oxidation reduction in our study was statistically influenced by the interaction of PEO concentration and storage time (P-value<0.05). These findings concord with previous results that the synergistic effects of the used antioxidants and storage time modulated the lipid oxidation rate (McKibben and Engeseth 2002;Ozer and Saric¸ObaN 2010;Radha krishnan et al 2014).…”

Effects of ZnO nanoparticle‐coated packaging film on pork meat quality during cold storage

“…A decrease in the a * value is reportedly associated with the effects of pH on the myoglobin proportion. A decrease in the a * value during cold storage has been suggested in previous reports to be attributed to the oxidation of oxymyoglobin to metmyoglobin …”