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

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.     

Volatile carbonyls in cooked chicken

Summary. Colorimetric determination of volatile carbonylic substances in low temperature vacuum distillates from roast chicken showed marked differences for small variations in treatment.     

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.     

Inhibition of oxidative rancidity in frozen cooked fish flakes by tert-butylhydroquinone and rosemary extract

The antioxidant properties of tert-butylhydroquinone (0·5 g kg^?1 + 20 g kg^?1 ascorbic acid—TBHQ-AS) and an extract of rosemary (2·5 g kg^?1) alone and in combination were determined by their addition as solutions to cooked fish flakes stored at - 20°C. Oxidation was measured by following changes in free fatty acids, thiobarbituric acid number, fatty acid composition and sensory evaluation. The order of effectiveness in inhibiting oxidation was TBHQ-AS > combination > rosemary > untreated control ?70°C > untreated control -20°C. Sensory evaluation indicated that green aroma and flavor notes were associated with the rosemary extract, while fish oil notes were associated with untreated samples.     

Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values

Lipid oxidation of pressurized (300 and 500 MPa for 30 min at 20?°C) or cooked (90?°C for 15 min) minced chicken breast and slurries was evaluated. Mechanical processing, before and after pressurization and cooking, and addition of sodium chloride were also tested as prooxidant factors. At 1, 3, 6 and 9 days of storage at 4?°C, thiobarbituric acid reactive substances (TBARS) and hexanal were quantified by means of the TBARS test and solid phase microextraction, respectively. In general, pressurized samples presented less oxidation compounds than cooked samples. Thiobarbituric acid reactive substances and hexanal values tended to rise with increasing storage time. Both parameters showed similar patterns throughout the experiment. Salt and mechanical processing had greater prooxidant effect on pressurized samples. Pre-treatment slurries presented more oxidation than post-treatment slurries.     

抗氧化剂对腊八豆熟食褐变的控制

腊八豆熟食的褐变是多因素影响的结果，经正交试验表明，添加L-半胱氨酸（L—Cys）0.10％、柠檬酸（CA）0．3％和乙二胺四乙酸二钠（EDTA-2Na）0．04％三种抗氧化剂对腊八豆熟食的褐变较好的抑制作用，并采用铝箔袋真空包装，腊八豆熟食产品的抑制褐变时间可达到产品货架期90d的要求。     

Hydrogen sulphide in cooked chicken meat

Summary. Precautions necessary for the determination of hydrogen sulphide in chicken meat are outlined and data given for its production during heating and subsequent disappearance on standing.     

Microbiological changes in pressurized, prepackaged sliced cooked ham

This was a study of the influence of high-pressure conditions (200 and 400 MPa, 5 and 20 min, 7 degrees C) on microbiological quality and water-binding properties of vacuum-prepackaged sliced cooked ham and how this affects microbiological changes during chilled storage (2 degrees C). Pressurization caused a degree of microbiological inactivation, which increased with pressure level and processing time. Pressurization at 400 MPa significantly reduced the total viable count and lactic acid bacteria to the extent that after 20 min no Enterobacteriaceae, Baird Parker flora, or Brochothrix thermosphacta were detected throughout any of the chilled storage periods studied. In general, gram-positive flora was more resistant to pressure than gram-negative flora. The fact that high pressure (400 MPa) causes considerable inactivation of microorganisms could be used to prolong the shelf life of vacuum-prepackaged sliced cooked ham.     

Use of molecular sieve 5A in the analysis of the flavour volatiles of cooked chicken

A short column of molecular sieve 5A has been used to simplify the complex pattern of flavour volatiles extracted by isopentane from cooked meat, prior to analysis by gas-liquid chromatography and identification by mass spectrometry. The molecular sieve removed all components from the mixture except aromatic hydrocarbons, branched cyclic compounds and some halogenated derivatives. Recovery experiments showed no loss of aromatics on the sieve and there was complete removal of n-alkanes, n-alkanals, n-alkanones, n-alkanols and fatty acid methyl esters. Some n-alkanes were recovered from the molecular sieve by displacement with hexadecane.     

速食三黄鸡的加工工艺

三黄鸡作为地方优良品种鸡,一直深受广大消费者喜爱。尤其在南方地区,人们对三黄鸡更是青睐有加,近年来,北方地区也对三黄鸡产生了浓厚的兴趣,对三黄鸡进行了规模化养殖和加工,但是按照传统工艺生产的三黄鸡产品不能满足现代人们的需要。为了适应市场需求,给广大消费者提供安全、营养、方便、美味的三黄鸡产品,我们公司组织人员,精心研究,采用了独特配方,结合现代生产工艺,开发出5min即可速食的三黄鸡系列产品。产品一经上市,就以50％的销售量递增,现在将其生产工艺介绍如下。     

加压毛细管电色谱法同时测定植物油中4种抗氧化剂

采用加压毛细管电色谱-紫外检测,建立了一种适用于植物油中常见抗氧化剂的分离检测方法。使用1.8μm粒径的C18毛细管色谱柱,以乙腈-水(0.05%甲酸)为流动相进行梯度洗脱,泵流速为0.05m L/min,分流比为1∶200,分离电压为15k V,没食子酸丙酯(PG)、叔丁基对苯二酚(TBHQ)、丁基羟基茴香醚(BHA)、2,6-二叔丁基对甲酚(BHT)四种抗氧化剂可在8min内实现快速分离。各组分的检出限(S/N=3)分别为0.6、2.0、3.0、5.5μg/m L,线性关系良好,样品加标回收率在93.5%~108.0%之间,RSD在0.3%~1.3%之间。将所建立方法应用于植物油样品的分析,取得了良好的分析结果。     

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     

加压毛细管电色谱法同时测定植物油中4种抗氧化剂

采用加压毛细管电色谱-紫外检测,建立了一种适用于植物油中常见抗氧化剂的分离检测方法。使用1.8μm粒径的C18毛细管色谱柱,以乙腈-水（0.05%甲酸）为流动相进行梯度洗脱,泵流速为0.05m L/min,分流比为1∶200,分离电压为15k V,没食子酸丙酯（PG）、叔丁基对苯二酚（TBHQ）、丁基羟基茴香醚（BHA）、2,6-二叔丁基对甲酚（BHT）四种抗氧化剂可在8min内实现快速分离。各组分的检出限（S/N=3）分别为0.6、2.0、3.0、5.5μg/m L,线性关系良好,样品加标回收率在93.5%¹08.0%之间,RSD在0.3%¹.3%之间。将所建立方法应用于植物油样品的分析,取得了良好的分析结果。      

Control of lipid oxidation in cooked meats by combinations of antioxidants and chelators

The degree of oxidation in cooked meats treated with phosphates or polyphosphates and sodium ascorbate (SA) or one of its related compounds was determined using the 2-thiobarbituric acid (TBA) test. Combinations of ascorbates with a polyphosphate effectively retarded lipid oxidation in cooked pork during a 5-week storage period at refrigerator temperature. Addition of a phenolic antioxidant—butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), tert-butylhydroquinone (TBHQ) or trihydroxybutyrophenone (THBP)—to the above mixtures did not affect the TBA numbers substantially (≤0·1 TBA unit). Ethylenediaminetetraacetic acid disodium salt (Na₂EDTA) with sodium ascorbate, with or without a phenolic antioxidant, was effective in protecting cooked pork from oxidation (TBA numbers of ≤1). Commercial antioxidant systems, Tenox A and Tenox II, were also effective in retarding meat rancidity, but Ronoxan A and Ronoxan D20 were only slightly effective.     

Wine industry residue as antioxidant in cooked chicken meat

The effectiveness of grape extracts as food ingredient has been tested in various systems. The objective of this study was to evaluate the efficiency of four concentrations of residues of the wine industry in delaying lipid oxidation in processed chicken meat stored under refrigeration. The development of oxidation during the 14‐day storage was evaluated through the thiobarbituric acid reactive substances method (TBAS). The analyses of phenolic compounds and antioxidant activity were performed in grape residue extracts through DPPH (1,1‐difenil‐2‐picrilidrazil) method, lipid peroxidation inhibition and Rancimat. The profile of polyphenols was determined using reversed‐phase high‐performance liquid chromatography. Isabel grape extract (IGE) and Niagara grape extract (NGE) showed significant content of phenolic compounds. NGE and IGE had high antioxidant activity. The addition of grape extracts significantly increased the oxidative stability of processed and cooked chicken meat during the storage time. The extracts from both grape varieties when applied in concentrations of 40 and 60 mg of GAE, presented results similar to that of Butyl hydroxy toluene (BHT).     

HACCP体系在供港熟鸡加工中的应用

运用危害分析和关键控制点(HACCP)体系对熟鸡加工过程各个环节进行危害分析,并确定关键控制点。关键控制点为:原料验收、掏内脏、蒸煮、金属探测。针对每个关键控制点制定相应的关键限值和监控措施。通过HACCP体系的应用,供港熟鸡的质量和安全得到有效控制。     

Considerations for post-lethality treatments to reduce Listeria monocytogenes from fully cooked bologna using ambient and pressurized steam

During processing of ready-to-eat (RTE) deli meats, any secondary processing procedures such as peeling and cutting introduce the distinct possibility of cross-contamination between equipment, personnel, and food. To eliminate or reduce pathogens such as Listeria monocytogenes and ensure food safety, RTE deli meats can be pasteurized prior to or after packaging. In this study, ambient steam in-package pasteurization was compared with pressurized steam prepackaging pasteurization to reduce L. monocytogenes from fully cooked RTE bologna. The bologna (14 cm diameter×1.5 cm thickness) samples were surface-inoculated to contain about 8 log₁₀ of L. monocytogenes. To achieve 2 log reductions for L. monocytogenes, the bologna samples needed to be treated for about 10 s in pressurized steam at 131 °C or for about 2.5 min in ambient steam at 100 °C. The pasteurization time using pressurized steam treatment was about 75–90% shorter than using ambient steam treatment. Pressurized steam treatment may be integrated into a vacuum packaging unit to effectively eradicate L. monocytogenes from RTE meats just prior to sealing the retail packages to further reduce the treatment time, avoid post-treatment recontaminations by pathogens, and improve food safety without detrimentally affecting meat quality.     

Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditions

This work was undertaken to study how storage conditions (at constant temperatures of 2±1 and 12±1°C and temperature fluctuations at 7±5°C) affect microbial development and the production of biogenic amines in vacuum-packaged cooked sliced ham subjected to high pressure (400MPa/10min/30°C). Initially, the product exhibited low levels of contamination. Microbiological changes during storage depend on the processing (non-pressure and pressure treatment) and the chilled storage conditions. Generally, microbial growth in pressurized samples was similar to that in the non-pressurized samples, although the total viable count and lactic flora were lower and growth was delayed. Processing and storage conditions affected the formation of each amine differently. The most important changes were in tyramine, which formed more quickly in non-pressurized products stored at 12°C and with temperature fluctuations. The formation of biogenic amines in these products can be prevented not only by ensuring good manufacturing practices and applying high pressure but also by ensuring the right chilled storage conditions.