Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

A study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ), rind powder extract (RP) and butylated hydroxyl toluene (BHT) in cooked chicken patties during refrigerated storage. Freshly minced chicken meats were assigned to one of the following four treatments: control (meat treated with no antioxidants); 10 mg equivalent PJ phenolics per 100 g meat; 10 mg equivalent RP phenolics per 100 g meat; 10 mg BHT per 100 g meat. The patties formed from the minced meats were grilled for 20 min and stored under aerobically at 4 °C for 15 days. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 152 in control to 195 and 224 μg/g in PJ and RP patties. Addition of PJ or RP did not affect any of the sensory attributes. The TBARS values were significantly (P < 0.05) reduced from 1.272 in control patties to 0.896, 0.763 and 0.203 mg malonaldehyde per kg samples in BHT, PJ and RP patties, respectively. The RP treatment substantially inhibited (P < 0.01) lipid oxidation in cooked chicken patties to a much greater extent than BHT treatment. The PJ or RP at a level of 10 mg equivalent phenolics/100 g meat would be sufficient to protect chicken patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.     

Moringa oleiferia leaves extract: a natural antioxidant for retarding lipid peroxidation in cooked goat meat patties

The effective utilisation of Moringa oleiferia mature leaves (MOL) extract as an antioxidant in cooked goat meat patties during refrigerated storage was investigated, and its efficiency was evaluated against butylated hydroxytoluene (BHT). The extract exhibited high phenolic content (48.36 mg of gallic acid equivalent per g), flavonoid (31.42 mg g^?1 of sample) being the major component. Moringa oleiferia mature leaves extract showed excellent antioxidant activity as determined by radical‐scavenging activity of 1, 1‐diphenyl 2 picrylhydrazyl (DPPH). The IC₅₀ value of MOL extract for 2, 2‐diphenyl‐1‐picrylhydrazyl radical scavenging was 18.54 μg mL^?1. Total phenolic content (as gallic acid equivalent) significantly (P < 0.05) increased from 285.56 in control to 379.45 in patties with MOL extract. MOL extract (0.1%) when added to meat was found to retard lipid peroxidation of cooked goat meat patties as measured by TBARS number during refrigerated storage. The increase in TBARS number in MOL extract–treated samples was very slow and remained lowest (0.53 mg malonaldehyde per kg sample) up to 15 days. The antioxidant activity of MOL extract was found to be comparable to BHT. Addition of MOL extract did not affect any of the sensory attributes of patties. The MOL extract at a level of 100 mg/100 g meat was sufficient to protect goat meat patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.     

Anti-oxidant effect of extracts of kinnow rind,pomegranate rind and seed powders in cooked goat meat patties

To overcome the disadvantages of using synthetic anti-oxidants in meat products, an investigation was carried out to evaluate the anti-oxidant effect of extracts of fruit by-products viz., kinnow rind powder (KRP), pomegranate rind powder (PRP) and pomegranate seed powder (PSP) in goat meat patties. Total phenolics content, DPPH radical scavenging activity and effect of these extracts on instrumental color, sensory attributes and TBARS values during storage (4 ± 1 °C) of goat meat patties were evaluated. Results showed that these extracts are rich sources of phenolic compounds having free radical scavenging activity. Hunter Lab L value significantly (P < 0.05) lowered in PRP followed by PSP and KRP patties. Sensory evaluation indicated no significant differences among patties. Further, a significant (P < 0.5) reduction in TBARS values (lipid oxidation) during storage of goat meat patties was observed in PRP, PSP and KRP as compared to control patties. Average TBARS values (mg/kg meat) during refrigerated storage (4 ± 1 °C) were significantly lower in PRP, followed by PSP and KRP as compared to control. The overall anti-oxidant effect was in the order of PRP > PSP > KRP. It was concluded that extracts of above fruits by-product powders have potential to be used as natural anti-oxidants in meat products.     

Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties

BACKGROUND: Strawberries contain high levels of antioxidants and have beneficial effects against oxidative stress‐mediated diseases, such as cancer. They contain multiple phenolic compounds, which contribute to their biological properties. Hence, a study was carried out to optimise the extraction of antioxidants and evaluate the antioxidant potential of strawberry fruit extract (SE) in cooked chicken patties during refrigerated storage. The activity of SE was compared with that of butylhydroxytoluene (BHT). RESULTS: The effect of solvent type (MeOH and EtOH), concentration (0–70%) of EtOH in the system, temperature (30–60 °C), and time (30–150 min) on DPPH^?‐scavenging activity of SE was investigated. Response surface methodology was used to estimate the optimum extraction conditions for each parameter. The maximum predicted DPPH^? scavenging under the optimised conditions (100% MeOH, 30 °C, 150 min) was 43% at 1 mg SE mL^?1. Freshly prepared chicken patties were treated with 5% and 10% SE and 2% BHT, and stored aerobically at 4 °C for 6 days. SE had no influence (P < 0.05) on any of the sensory attributes of the patties. The values of thiobarbituric acid reactive substances reduced significantly (P < 0.05) from 2.47 mg in control patties to 0.312 mg and 0.432 mg malonaldehyde kg^?1 sample in 5‐SE and 10‐SE patties, respectively, on the day 6 of storage. CONCLUSION: The optimised model depicted MeOH at 30 °C with an extended time of 150 min as the optimum settings for extraction of compounds from strawberry that had the scavenging activity. The study shows that the extraction of natural antioxidants from strawberry can be improved by optimising several key extraction parameters. SE also acted as an effective antioxidant and suppressed lipid peroxidation in cooked chicken patties. Copyright © 2011 Society of Chemical Industry     

Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties

The effects of addition of tea catechins (TC) and vitamin C (VC) on sensory evaluation, colour and lipid stability in cooked or raw beef and chicken meat patties during refrigerated storage were studied. Fresh beef striploin and chicken breast muscles were minced, following removal of external fat and connective tissue. Following mincing, beef and chicken were assigned to one of the following five treatments: control (meat treated with no antioxidant); TC200, meat plus 200 mg TC/kg muscle; TC400, meat plus 400 mg TC/kg muscle; VC200, meat plus 200 mg VC/kg muscle, VC400, meat plus 400 mg VC/kg muscle. Sodium chloride (1%) was added to all samples. Patties (125 g portions), formed from the above-treated minced meat, were oven cooked, cooled, and packaged in 30% CO₂:70% N₂. Fresh raw beef and chicken patties were packaged in 80% O₂:20% CO₂. All samples were stored for up to 7 days under fluorescent lighting at 4 °C. Sensory parameters (colour, flavour, taste, tenderness and overall acceptability) were evaluated on cooked beef and chicken patties after 1, 3 and 6 days of storage. Surface colour (Hunter L, a and b values), and lipid oxidation (2-thiobarbituric acid reactive substances) were measured on days 1, 3 and 6 of storage for cooked meats and on days 2 and 7 for raw beef and chicken. Tea catechins addition (200 or 400 mg/kg) to minced meat caused (P < 0.05) discolouration in cooked beef and chicken meat patties and significantly reduced (P < 0.001) lipid oxidation in cooked or raw beef patties compared to the control. Beef, either raw or cooked, was more susceptible (P < 0.01) to oxidation compared to chicken. Raw meat stored in high oxygen conditions was more susceptible to lipid oxidation than cooked meat stored in anaerobic conditions. Tea catechins treatments (TC200 and TC400) inhibited (P < 0.05) lipid oxidation in raw beef to a greater extent than vitamin C treatments (VC200 and VC400). These results indicate that tea catechins are potent natural antioxidants and exhibit greater antioxidant efficacy compared to vitamin C.     

Relationship between the solubility,dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties

Antioxidant capacity of oil soluble and water dispersible carnosic acid (CA) extracted from dried rosemary leaves using HPLC was evaluated at two different dosages (22.5 ppm vs 130 ppm) in raw and cooked ground buffalo meat patties and chicken patties. Irrespective of total phenolic content, CA extracts reduced (p < 0.05) the thiobarbituric acid reactive substances (TBARS) by 39%–47% and 37%–40% in cooked buffalo meat and chicken patties at lower dosage (22.5 ppm) relative to control samples. However, at higher dosage (130 ppm) the TBARS values were reduced (p < 0.05) by 86%–96% and 78%–87% in cooked buffalo meat and chicken patties compared to controls. The CA extracts were also effective in inhibiting (p < 0.05) peroxide value and free fatty acids in cooked buffalo meat and chicken patties. The CA extracts when used at higher dosage, were also effective in stabilizing raw buffalo meat color.     

THE ANTIOXIDATIVE POTENTIAL OF LYOPHILIZED CITRUS PEEL EXTRACT IN DIFFERENT MEAT MODEL SYSTEMS DURING STORAGE AT 20C

Antioxidative potential of lyophilized citrus (Citrus unshiu) peel extract in raw and cooked meat systems was investigated. Beef pork, chicken, and salmon patties were prepared without (control), with lyophilized citrus peel extract (0.1%, NICP), and with 20 kGy-irradiated, lyophilized citrus peel extract (0.1%, ICP). TBARS value showed that the addition of lyophilized citrus peel (NICP or ICP) inhibited the development of lipid oxidation of raw and cooked meat patties during storage for 8 days at 20C (P<0.05) except for raw chicken patty. Hunter color a*-values of the cooked meat patties treated with NICP or ICP were higher than those of the control (P<0.05). Irradiation of citrus peel extract did not show any notable changes in its antioxidant effect in the meat systems. Thus, the lyophilized citrus extract could be used as one of the natural antioxidants with the potential of cost-effectiveness and is environmentally friendly.     

Antioxidative effect of added tea catechins on susceptibility of cooked red meat,poultry and fish patties to lipid oxidation

The comparative antioxidant activity of added tea catechins on susceptibility of cooked and overwrapped red meat (beef and pork), poultry (chicken, duck and ostrich) and fish (whiting and mackerel) to lipid oxidation was investigated. Fresh meats, poultry and fish, purchased from a local market, were trimmed to remove bones, skin and visible fat and minced through a 4-mm plate. The minced muscle from each species was treated with either 1% NaCl (S), 300 mg tea catechins kg⁻¹ minced muscle (TC) or 1% NaCl plus 300 mg tea catechins kg⁻¹ minced muscle (TCS). Control minced muscle samples (C) contained neither NaCl nor tea catechins. Patties (50 g), prepared from treated and untreated minced muscle, were cooked until the core temperature reached 75°C, cooled down to room temperature and held in a refrigerated (4°C) and illuminated (616 lux) display cabinet for 10 days. Oxidative stability (TBARS) was measured at 3-day intervals. The susceptibility of cooked patties to lipid oxidation was closely related to lipid content, concentration of unsaturated fatty acids and presence of iron in different species. Addition of NaCl to raw minced muscle significantly (P<0.05) promoted lipid oxidation for cooked patties regardless of species sources. Tea catechins added at a level of 300 mg kg⁻¹ minced muscle significantly (P<0.01) inhibited the pro-oxidation caused by NaCl and controlled lipid oxidation for all cooked muscle patties examined. Tea catechins at concentrations greater than 300 mg kg⁻¹ were necessary to reduce oxidation for mackerel patties containing high levels of lipids and unsaturated fatty acids. The high affinity of tea catechins for the lipid bilayers of muscle and the radical scavenging abilities of tea catechins may be possible mechanisms to explain the oxidative stability in cooked muscle foods.     

Active packaging of ground beef patties by edible zein films incorporated with partially purified lysozyme and Na2EDTA

In this study, antimicrobial activity of zein films incorporated with partially purified lysozyme and disodium ethylenediaminetetraacetic acid (Na₂EDTA) has been tested on selected pathogenic bacteria and refrigerated ground beef patties. The developed films containing 700 μg cm^?2 lysozyme and 300 μg cm^?2 Na₂EDTA showed antimicrobial activity on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella typhimurium. The application of lysozyme and Na₂EDTA incorporated zein films on beef patties significantly decreased total viable counts (TVC) and total coliform counts after 5 days of storage compared to those of control patties (P < 0.05). Zein films incorporated with lysozyme and Na₂EDTA or Na₂EDTA alone significantly slowed down the oxidative changes in patties during storage (P < 0.05). Redness indices of patties coated with zein films were significantly lower than those of uncoated control patties during storage (P < 0.05). This study demonstrated the potential usage of zein films containing lysozyme and Na₂EDTA for active packaging of refrigerated meat products.     

Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat

The antioxidant potential of pomegranate rind powder extract (PRP), pomegranate juice (PJ), and pomegranate seed powder extract (PSP) was evaluated in raw ground pork meat stored at 4±1°C for 12 days. The pH values decreased from 5.88 to 5.61. The standard plate count in the PRP group was significantly (p<0.05) lower than that in all other groups. Butylated hydroxyl toluene (BHT) and PRP significantly (p<0.05) reduced lipid oxidation compared to PJ and PSP. Samples with antioxidants had significantly (p<0.05) reduced peroxide formation than control group. Antioxidant effectiveness was in the order: BHT>PRP>PJ>PSP>control. Lightness (L* value) was lowered by the addition of PRP, PJ, and PSP. The overall acceptability scores of PRP, PJ, PSP, and BHT treated samples were higher than that of control samples. The results indicated the potential of natural functional ingredients to enhance quality of raw ground pork meat.     

Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH‐Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef

Premature browning is a condition wherein ground beef exhibits a well‐done appearance before reaching the USDA recommended internal cooked meat temperature of 71.1 °C; however, the mechanism is unclear. The objectives of this study were: (1) to determine the effects of packaging and temperature on metmyoglobin reducing activity (MRA) of cooked ground beef patties and (2) to assess the effects of temperature and pH on thermal stability of NADH‐dependent reductase, lactate dehydrogenase (LDH), and oxymyoglobin (OxyMb) in‐vitro. Beef patties (lean: fat = 85:15) were packaged in high‐oxygen modified atmosphere (HiOX‐MAP) or vacuum (VP) and cooked to either 65 or 71 °C. Internal meat color and MRA of both raw and cooked patties were determined. Purified NADH‐dependent reductase and LDH were used to determine the effects of pH and temperature on enzyme activity. MRA of cooked patties was temperature and packaging dependent (P < 0.05). Vacuum packaged patties cooked to 71 °C had greater (P < 0.05) MRA than HiOX‐MAP counterparts. Thermal stability of OxyMb, NADH‐dependent reductase, and LDH were different and pH‐dependent. LDH was able to generate NADH at 84 °C; whereas NADH‐dependent reductase was least stable to heat. The results suggest that patties have MRA at cooking temperatures, which can influence cooked meat color.     

Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel

Pomegranate peel powders were prepared by superfine grinding, whose effects were investigated on the composition, functional and antioxidant properties of the pomegranate peel products. Fluidised bed jet milling technology was used to process superfine pomegranate peel powder. The physical–chemical properties of coarse powder A (D50 = 413.4 μm) and B (D50 = 197.1 μm), fine powder C (D50 = 142.6 μm) and D (D50 = 41.2 μm), superfine powder E (D50 = 7.68 μm) and raw material powder (RMP) (D50 = 352.2 μm) were investigated in this study. SEM images revealed the shape and surface morphology of six pomegranate peel powders. The physical determinations showed that the smaller the powder particle size was, the greater the surface area (from 0.214 to 1.597 m² g^?1) and bulk density (from 0.653 to 0.751 g mL^?1) were, the smaller the angles of repose (from 51.69° to 38.74°) and slide (from 48.32° to 34.18°) were. The water holding capacity (WHC), water‐solubility index (WSI), polyphenols and flavonoids release were significantly improved as the size of pomegranate peel particle decreased. The results of FTIR and UV indicated that grinding process would not influence chemical composition of pomegranate peel. Vitamin C (VC) and butylated hydroxytoluene (BHT) were used in DPPH scavenging activity determination, and DPPH scavenging activity was A < RMP < BHT < B < C < D < E < VC.     

Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties

The activity of carnosine as a natural antioxidant in gamma irradiated ground beef and beef patties was studied. Samples of ground beef, in the absence and presence of 0.5% or 1.0% carnosine, as well as raw and cooked beef patties prepared with 1.5% salt (NaCl), in the absence and presence of 0.5% or 1.0% carnosine, were gamma irradiated at doses of 0, 2, and 4 kGy. The extent of oxidation in irradiated and non-irradiated samples of ground beef and raw beef patties was then determined during refrigerated (4 ± 1 °C) and frozen (−18 °C) storage, while determined for cooked beef patties during refrigerated storage only. Moreover, the determination of metmyoglobin (MetMb) accumulation and sensory evaluation for the visual color were carried out for samples of ground beef and raw patties. The results indicated that salt or salt and cooking accelerated the oxidative processes and significantly increased the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) in the prepared non-irradiated samples. However, salt slowed down the accumulation of MetMb in raw patties. Irradiation treatments and storage in the absence of carnosine significantly (P < 0.05) increased the PV and TBARS in samples, at higher rates in salted or salted and cooked beef. Moreover, irradiation and storage significantly (P < 0.05) increased the formation of MetMb in ground beef and raw patties in the absence of carnosine. Addition of carnosine significantly (P < 0.05) reduced the oxidative processes and MetMb formation (proportionally to the used concentration) in samples post-irradiation and during storage. Furthermore, carnosine exerted significant efficacy in maintaining an acceptable visual red color post-irradiation and during storage of ground beef and raw patties. These results demonstrate that carnosine can be successfully used as a natural antioxidant to increase the oxidative stability in gamma irradiated raw and cooked meat products.     

Comparative analysis of charcoal grilling,infrared grilling and superheated steam roasting on the colour,textural quality and heterocyclic aromatic amines of lamb patties

The colour, textural profile and heterocyclic aromatic amines content of lamb patties cooked by charcoal grilling, infrared grilling and superheated steam roasting were investigated. The results of colour showed that lightness and yellowness values were highest in the superheated steam and lowest in charcoal grilled patties. The texture characteristics observed in the superheated steam, and infrared patties were much better. Water loss was highest in charcoal grilled meat. Charcoal grilling produced a significantly (P < 0.05) much higher amount of total HAAs, ranging from 171.26 ng g⁻¹ to 555.29 ng g⁻¹ (polar) and from 200.77 ng g⁻¹ to 426.07 ng g⁻¹ (non-polar) HAAs, than infrared (39.21 ng g⁻¹ −181.37 ng g⁻¹⁾ and (52.84 ng g⁻¹ −148.59 ng g⁻¹) and superheated steam roasting (from 8.67 ng g⁻¹ to 30.66 ng g⁻¹ and from 23.61 ng g⁻¹ to 89.66 ng g⁻¹⁾ for both types of HAAs in lamb patties. Colour, texture and HAAs were significantly influenced by time and by the temperature used for each cooking method.     

Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4 °C

Functional and sensory properties of raw and cooked pork patties with added irradiated freeze-dried green tea leaf extract powder were studied. Components of green tea were extracted by 70% ethanol, and the extract was irradiated to obtain a bright color. The irradiated green tea extract was freeze-dried and the powdered sample (0.1%) was added to the pork patties (Trt C). Pork patties without any ingredient (Trt A) and with nonirradiated, freeze-dried green tea extract powder (Trt B) were also prepared for comparison. Lipid oxidation, radical scavenging effect, color, and sensory properties of pork patties with treatments were analyzed at 5-day intervals for 15 days with storage at 4?°C. The lipid oxidation had a lower (P<0.05) and radical scavenging effect was greater (P<0.05) in the raw and cooked pork patties with added Trt B and Trt C, than those of Trt A (control). The pork patties with Trt B and Trt C had a higher Hunter color a*-value and less cooking loss than that of Trt A. Sensory panelists preferred the odor of the raw pork patties and color of the cooked pork patties of Trt C (P<0.05). Generally, no significant difference between Trt B and Trt C was found. Therefore, irradiated, freeze-dried green tea extract powder can be used for producing functionally-improved meat products.     

Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties

Grape pomace concentrate (GPC) is a natural source of phenolic compounds with high antioxidant capacity. The effect of a diet containing GPC on lipid peroxidation levels (TBARS) and antioxidant capacity (ABTS method) of raw and cooked chicken breast meat patties stored in chilled conditions (4 °C) for 0, 3, 6, 13 and 20 days, and long-term frozen storage (6 months) was investigated. Chickens were fed GPC at levels of 0, 30 and 60 mg/kg from 3 to 6 weeks of age. Dietary GPC did not affect chicken performance. Lipid oxidation (TBARS value) was significantly increased by the storage time (0–20 days and 6 months of storage, respectively) in raw and cooked samples. Dietary GPC significantly caused an inhibitory effect on lipid oxidation of raw and cooked breast chicken patties compared with samples obtained from birds fed the control diet at 20 days and long-term frozen storage (6 months). Radical scavenging capacity was significantly increased at 20 days in cooked samples and significantly reduced at 6 months of storage in raw and cooked samples. The higher concentration of dietary GPC increased the ABTS values only in the raw samples. These results indicated that dietary grape pomace concentrate could be effective in inhibiting lipid oxidation of chilled and long-term frozen stored chicken patties.     

PROCESS OPTIMIZATION FOR CHICKEN PATTIES MANUFACTURED WITH A COMBINATION OF SPENT HEN AND RABBIT MEAT

ABSTRACT

A comminuted chicken patty was produced using spent hen and rabbit meats at 100:0, 95:5, 90:10, 85:15 and 80:20 ratios. The extenders/binders with whole liquid eggs (WLE) at 5, 10 and 15% and soy chunks at 3, 6 and 9%, respectively, were also used. The patties were evaluated for sensory, physicochemical and proximate quality and shelf life. The scores for all sensory attributes of patties stored at refrigerated temperature (4 ± 1C) for 20 days decreased significantly (P < 0.05) while pH, thiobarbituric acid and tyrosine values increased significantly (P < 0.05). The patties formulated with WLE and soy chunks‐added patties were acceptable up to 20 days without any spoilage. A combination of 90:10 spent hen meat and rabbit meat formulated with either 10% WLE or 9% soy chunks resulted in the most desirable patties that scored maximum for sensory attributes and had better cooking yield, emulsion stability and physicochemical characteristics over all other combinations.

PRACTICAL APPLICATIONS

Meat from spent hens is usually tough and poor in functional properties but could be beneficially utilized through formulation of comminuted processed products. The process of comminution is proven to convert relatively tough and less juicy meat into processed meat products with desirable characteristics. Rabbit meat is rich in vitamin B complex, low in fat and cholesterol content and easily digestible. The protein value of domestic rabbit meat ranked superior over meat of other species being used for human consumption. Egg is a well‐known food additive and emulsifier that possesses nutritional, functional and emulsion properties. The functional properties of egg improve the physicochemical and sensory qualities of patties. In addition, the antimicrobial and antioxidative properties of egg components have been effectively utilized in formulation of meat products.     

Enhancement of the phytochemical and fibre content of beef patties with Himanthalia elongata seaweed

The effect of adding Himanthalia elongata seaweed (10–40% w/w) as a source of antioxidants and dietary fibre on physical, chemical, microbial and sensory traits of cooked beef patties was studied throughout chilled storage. Patties with seaweed showed reduced cooking losses and were nearly 50% more tender as compared to patties without seaweed. Microbiological counts and lipid oxidation were significantly lower in patties containing seaweed (P < 0.05), and by day 30 of storage, there was no bacterial growth in samples with ≥20% seaweed and lipid oxidation levels were low (0.61 mg malondialdehyde kg^?1 of sample). Seaweed incorporation significantly increased the dietary fibre (1.64 g per 100 g fw in 40% seaweed patties), total phenolic content (up to 28.11 mg GAE per 100 g fw) and DPPH radical scavenging activity (up to 52.32%) of patties compared to the control. Sensory analysis indicated that the seaweed patties were accepted by consumers in terms of aroma, appearance, texture and taste. Patties containing 40% seaweed were rated highest in terms of overall acceptability, most likely due to improvement in texture and mouthfeel. Addition of seaweed in the formulation of beef patties leads to the enhancement of the nutritional and technological quality together with an acceptable sensory quality.     

Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method

The objective of this study was to evaluate the application of: (1) freeze drying, (2) convective drying (50, 60, or 70 °C), (3) vacuum–microwave drying (240, 360, or 480 W), and (4) a combined method of convective pre-drying and vacuum–microwave finish drying in the processing of pomegranate arils and rind. The quality parameters under study included sugars and organic acids, punicalagins and ellagic acid, total polyphenols, total antioxidant activity, and sensory quality. In general, drying led to a reduction in all studied parameters; however, the behavior of arils and rind was different. Vacuum–microwave drying at 240 or 360 W was the best drying treatment for arils, while rind required freeze drying or soft conditions of convective drying (50 °C). Further research is needed to obtain proper results with convective pre-drying and vacuum–microwave finish drying of arils and rind. With proper selection of the drying protocol, high-quality dried arils will be available for consumers; these arils will be characterized by high contents of fructose (25 g 100 g^?1), phytic acid (2.2 g 100 g^?1), punicalagins (0.57 mg g^?1), total polyphenols (1.6 mg eq gallic acid g^?1), high antioxidant capacity (0.6 mg eq Trolox g^?1), and high intensities of garnet color, sweetness, sourness, and fresh pomegranate aroma. Besides, dried rind with very high contents of active compounds (123 mg g^?1 of punicalagins and 108 mg eq gallic acid g^?1) and high antioxidant capacity (26 mg eq Trolox g^?1) will be also available as functional material.     

Inhibition of Lipid Oxidation in Chicken by Carnosine and Dietary α-Tocopherol Supplementation and its Determination by Derivative Spectrophotometry

The antioxidant activity of carnosine in chicken meat, and its relationship to dietary α-tocopherol supplementation, was examined. Broiler chickens were fed diets containing 30 (basal) or 200 (supplemental) mg α-tocopherol acetate kg⁻¹ feed for 6 weeks. Raw and cooked thigh meat patties containing carnosine (0–1·5%) were prepared. Lipid oxidation, during refrigerated storage under fluorescent light, was assessed by monitoring malonaldehyde formation, using the TBA assay and single wavelength (conventional) or first derivative spectrophotometry. In raw patties, added carnosine improved oxidative stability for up to 10 days of refrigerated storage. In cooked patties, the 1·5% carnosine level provided the best antioxidant protection during 7 days of storage. Carnosine (1·5%) was at least as effective as supplemental α-tocopherol in improving the oxidative stability of raw and cooked patties. The presence of both antioxidants had an additive effect on oxidative stability. Overall, the use of derivative spectrophotometry improved the specificity of the TBA assay for monitoring MDA formation in refrigerated meats.