Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

Abstract

The effect of Isabel (IGE) and Niagara (NGE) grape seed and peel extracts on lipid oxidation, instrumental colour, pH and sensory properties of raw and cooked processed chicken meat stored at -18°C for nine months was evaluated. The pH of raw and cooked samples was not affected by the addition of grape extracts. IGE and NGE were effective in inhibiting the lipid oxidation of raw and cooked chicken meat, with results comparable to synthetic antioxidants. The extracts caused alterations in colour, as evidenced by the instrumental (darkening and lower intensity of red and yellow colour) and sensory results of cooked samples. In the sensory evaluation of odour and flavour, IGE produced satisfactory results, which did not differ from synthetic antioxidants. These findings suggest that the IGE and NGE are effective in retarding lipid oxidation of raw and cooked chicken meat during frozen storage.

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

“…Kulkarni et al (2011) reported similar results with precooked, frozen, reheated beef sausage treated with GSE. Similarly, Selani et al (2011) demonstrated that GSE and peel extracts were effective in retarding lipid oxidation of raw and cooked chicken meat during frozen storage. According to Al-Kahtani et al (1996), meat products containing less than 3 mg MDA/ kg sample, are well preserved concerning to oxidative changes.…”

Rosemary as natural antioxidant to prevent oxidation in chicken burgers

“…In the meat products the TBARS test is important during meat preparation (grinding and mixing) and cooking, which favour the formation of malonaldehyde, a by-product of the decomposition of hydroperoxides formed during the oxidation process (Selani et al, 2011). The results obtained in the evaluation of lipid oxidation by TBARS in the three treatments are shown in Table 3.…”

Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

“…Grizotto et al (2010) estimated that from each ton of processed soybeans, approximately seven tons of soymilk and two tons of okara are produced. By-products generated by the food industry are promising sources of compounds that may be used for their technological, nutritional, and functional properties (MATEOS-APARICIO et al, 2010;SELANI et al, 2011).…”