The Influence of Natural Astaxanthin on the Formulation and Storage of Marinated Chicken Steaks

Abstract

The present study reports on the extraction of astaxanthin from shrimp processing by‐products using corn oil. Its antioxidant activities at different concentrations were evaluated using various antioxidant assays, including DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) radical scavenging (IC50 = 6.3 μg/mL), reducing power, β‐carotene bleaching (IC50 = 20.4 μg/mL) and total antioxidant capacity assays. Interestingly, astaxanthin extract showed strong antioxidant activity. The astaxanthin from shrimp by‐products was added to marinated chicken steaks as a natural antioxidant, and samples were stored for 7 days at 4C. Our results show that with 10 mg of astaxanthin/kg of chicken steaks, lipid oxidation during storage was minimal and microbiological quality was preserved. These results were further confirmed by histological and sensory analyses. Overall, the results indicated that the addition of natural astaxanthin can minimize lipid oxidation and improve microbiological stability during the formulation and storage of marinated chicken steaks. Practical Applications Shrimp waste is one of the important sources of natural astaxanthin. This carotenoid was reported to be a potent antioxidant and has a variety of biological activities. So, the natural astaxanthin extracted from shrimp by‐products can be considered a promising candidate for application as a natural antioxidant agent for use in chicken meat formulations to control and retard lipid oxidation.

Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties

“…higher rates for CON, SULP and ASC than for AST patties (data not shown). The antioxidant effect of astaxanthin on raw-meat lipid oxidation has been previously assessed by Abdelmalek et al (2016) when adding 10 ppm of astaxanthin to marinated chicken steaks.…”

“…To the best of our knowledge, it has been reported that feeding of pigs (Carr, Johnson, Brendemuhl, & Gonzalez, 2010) or chickens (Perenlei et al, 2014) with appropriate doses of this carotene can lead to an improvement in meat colour and oxidative stability. Furthermore, Abdelmalek et al (2016) demonstrated an antioxidant effect of astaxanthin in marinated chicken steaks during refrigerated storage. No studies have been carried out, however, on the effect of astaxanthin on the quality of red meat and specifically that of lamb, which is widely consumed in European Mediterranean countries where light lamb meat is considered a luxury meat (Linares, Bórnez, & Vergara, 2007).…”

Bioactive and technological functionality of a lipid extract from shrimp (L. vannamei) cephalothorax

“…Taksima, Limpawattana, and Klaypradit (2015) encapsulated an astaxanthin-containing lipid extract from shrimp by ultrasonic atomization, using an alginate/chitosan matrix; the lipid extract was effectively encapsulated, and, after addition of the capsules to yogurt, positive acceptance and purchase intent were found in sensory tests. In a more recent work, Abdelmalek et al (2016) developed marinated chicken steaks containing astaxanthin extracted from shrimp by-products and found minimal lipid oxidation during storage, while microbiological quality was preserved.…”

Efectos del uso de astaxantina, lúpulo o un aceite esencial sobre la calidad y vida útil de la carne y preparados cárnicos de cordero = Effects of the use of astaxanthin, hops or an essential oil on the quality and shelf life of the meat and lamb meat preparations

“…Los resultados mostraron un efecto colorante de la astaxantina adicionada en las carnes para hamburguesas, disminuyendo la luminosidad y aumentando el valor de a* de forma dependiente de la concentración adicionada. Estos resultados son consistentes con los obtenidos en carne de cerdo picada por Pogorzelska et al (2018) y en filetes de pollo marinados por Abdelmalek et al (2016).…”

“…To the best of our knowledge, it has been reported that feeding of pigs or chickens with appropriate doses of this carotene can lead to an improvement in meat colour and oxidative stability. Furthermore, Abdelmalek et al (2016) demonstrated an antioxidant effect of astaxanthin in marinated chicken steaks during refrigerated storage. No studies have been carried out, however, on the effect of astaxanthin on the quality of red meat and specifically that of lamb, which is widely consumed in European Mediterranean countries where light lamb meat is considered a luxury meat (Linares, Bórnez, & Vergara, 2007).…”