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.     

Effect of refrigerated and frozen storage on the survival of Campylobacter jejuni in cooked chicken meat breast

This experimental work aimed to examine the survivability of Campylobacter jejuni in cooked chicken breast under several conditions: storage for 1, 3, and 7 d at refrigerated temperatures (4 °C) and for 20 d at frozen temperatures (-18 °C). In addition, storage at ambient temperature (26 to 28 °C) was involved. Chicken samples were inoculated with a mixed culture of C. jejuni strains (ATCC: 29428 and 33219) of known concentrations (50 and 500 CFU/g). Bacterial cells were recovered and enumerated using standard procedure (Preston method). Bacteria were not detected in the majority of samples stored at ambient temperature. Refrigeration reduced survivals in 95, 90, and 77.5% for samples inoculated with 500 CFU/g and kept for 1, 3, and 7 d, respectively. The maximum reduction reached 1 log(10) cycle for all refrigeration durations. It was observed that bacteria died in 17.5% of samples kept for 7 d at 4 °C. However, survivors in samples inoculated with 50 CFU/g were not detected in 50, 65, and 55% of samples kept for 1, 3, and 7 d, respectively. Freezing rendered survivors not detectable in 70% of samples inoculated with 50 CFU/g, while survived viable counts were reduced in 92.5% of samples inoculated with 500 CFU/g. These findings suggested that C. jejuni could be killed or just sublethally injured with or without reduction in viable counts under the investigated storage temperatures, which may indicate the ability of this bacterium to survive in chicken meat stored under refrigerated and frozen conditions.     

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.     

Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage

The effect of irradiation and packaging conditions on the content of cholesterol oxidation products (COPs) and lipid oxidation in cooked turkey, beef, and pork during storage was studied. Ground turkey leg, beef, and pork were cooked, packaged either in oxygen-permeable or oxygen-impermeable bags, and irradiated at 0 or 4.5 kGy. Lipid oxidation and COPs were determined after 0 and 7 days of storage at 4°C. Packaging of cooked meat was more important than irradiation in developing COPs and lipid oxidation in cooked meats during storage. 7-Hydroxycholesterol, 7β-hydroxycholesterol, β-epoxide, and 7-ketocholesterol were among the major COPs formed in cooked turkey, beef, and pork after storage, and their amounts increased dramatically during the 7-day storage in aerobic conditions. Irradiation had no significant effect on the amounts of any of the COPs found in cooked turkey and beef, but increased (P<0.05) the amounts of - plus 7β-hydroxycholesterol, β-epoxide, 7-ketocholesterol, and total COPs in aerobically packaged cooked pork. The amounts of COPs and lipid oxidation products (TBARS) closely related to the proportion of polyunsaturated fatty acids in meat. The results indicated that the composition of fats in meat is important on the oxidation rates of lipids and cholesterol, and packaging is far more important than irradiation in the formation of COPs and lipid oxidation in cooked meat.     

Use of a fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat

Lipid oxidation in chicken breast was measured during refrigerated storage in air by front face fluorescence and by thiobarbituric acid techniques. Three chicken genotypes were compared: Standard (fast-growing line), Certified (medium-growing line) and Label (slow-growing line). Lipid oxidation was stable during the first 3 days of storage and then increased in the certified and label animal groups. Standard animals were very stable towards lipid oxidation. This study showed a good correlation between fluorescence intensity and thiobarbituric acid reactive substances measurements. Front face fluorescence technique can be used as a valuable index of lipid oxidation in chicken meat.     

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

This study examined the effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken leg and breast meat. The meat was frozen at three different temperatures (−7, −12 and −18 °C) and then stored at −18 °C for up to 6 months. A significant effect of frozen storage duration on lipid oxidation was detected in leg and breast meat, whereas freezing temperature had no significant effect. In leg meat, freezing at −7 °C had a significant impact on protein oxidation, measured as the increase in carbonyl groups and the decrease in total sulphydryl groups, after 3 months of frozen storage. Lipid and protein oxidation appeared to occur simultaneously in chicken meat during frozen storage and was more intense in leg meat than in breast meat.     

Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat

Sage was found to protect minced chicken breast processed with high hydrostatic pressure up to 800 MPa for 10 min against lipid oxidation during subsequent chilled storage for 2 weeks. Garlic showed prooxidative effects especially at moderate high pressure around 300 MPa, an effect partly counteracted by simultaneous addition of sage. From the rate of lipid oxidation, measured as thiobarbituric acid reactive substances, the apparent volume of activation for pressure-induced lipid oxidation during subsequent chilled storage was estimated, which showed that the prooxidative effect of garlic and pressure-induced lipid oxidation were additive. Based on electron spin resonance (ESR) spectroscopy radical formation was measured in pressurized lipid and aqueous phases of minced chicken thighs, and a high radical scavenging capacity of sage in the lipid phase was identified as most important for the protective effect of sage.     

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

Raw and cooked chicken breasts were stored at ?18 °C for 3 months under aerobic and vacuum conditions, and the intensity of lipid oxidation and the formation of COP (cholesterol oxidation products) were studied. Raw samples showed low COP levels (4.60–7.40 µg g^?1 fat), TBARS (thiobarbituric acid reactive substances) levels (0.01–0.03 mg kg^?1) and peroxide values (not detected) under both aerobic and vacuum conditions. Cooked samples (grilled and roasted) showed TBARS levels of 0.36–0.99 mg kg^?1 in aerobic conditions and 0.21–0.70 mg kg^?1 in vacuum conditions, whilst peroxide levels reached 38–40 and 19–23 meq O₂ kg^?1 in samples stored under aerobic and vacuum conditions respectively. Total COP levels in grilled and roasted samples were 28.91 and 39.34 µg g^?1 fat in aerobic packaging and 4.90 and 20.24 µ g g^?1 fat in vacuum packaging respectively. Significant correlations were found between the lipid oxidation parameters and cholesterol oxidation indices. In general, TBARS were better correlated with total COP than with only 7‐ketocholesterol. Vacuum packaging was particularly efficient in slowing down the oxidation process during frozen storage of cooked samples. Copyright © 2004 Society of Chemical Industry     

Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers

Efficiency of four concentrations (0.5, 1, 1.5 and 2%) of grape antioxidant dietary fiber (GADF) on susceptibility of raw and cooked chicken breast hamburger to lipid oxidation was investigated after 0, 3, 5 and 13 days of refrigerated storage at 4 °C. Color changes, sensorial qualities and acceptability by panellist were evaluated. Lipid oxidation was assessed by monitoring malondialdehyde formation with 2-thiobarbituric acid (TBARS) assay and radical scavenging capacity by ABTS method. A significant reduction in lightness and yellowness and a significant increase in redness as a result of GADF addition were observed in raw and chicken hamburgers. Addition of GADF significantly improved the oxidative stability and the radical scavenging activity in raw and cooked chicken hamburgers. The ability of GADF to prevent lipid oxidation was concentration-dependent. Acceptability of chicken meat was not affected by the addition of GADF. These results show that GADF is a very effective inhibitor of lipid oxidation and has potential as a natural antioxidant in raw and chicken cooked meats.     

The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein

Heating and changes in pH often practised during fish protein hydrolysis can cause lipid oxidation. The effect of natural antioxidants towards haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod proteins was investigated. Different variants of a washed cod model system, containing different combinations of haemoglobin and natural antioxidants (l-ascorbic acid and Fuscus vesiculosus extract), were hydrolysed using Protease P “Amano” 6 at pH 8 and 36 °C to achieve 20% degree of hydrolysis. Lipid hydroperoxides and thiobarbituric acid reactive substances (TBARS) were analysed periodically during the hydrolysis process. The in vitro antioxidant activity of the final products was investigated. Results indicate that oxidation can develop rapidly during hydrolysis and antioxidant strategies are preferable to produce good quality products. Oxidation products did not have an impact on the in vitro antioxidant activity of the hydrolysates. The natural antioxidants inhibited oxidation during hydrolysis and contributed to the antioxidant activity of the final product.     

Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage

The effect of dried spices and the ethanol extract of those spices was studied on the stability of fresh chicken minced meat, and fresh and cooked pork patties pretreated with NaCl during refrigerated and frozen storage. The antioxidant activities of the spices were measured by thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) in meat samples. The lipid oxidation was effectively inhibited in the chicken meat treated with several dry spices diminishing the TBARS to a range of 32% and 83% of those found in the control samples in frozen stored meat for 6 months. Marjoram, wild marjoram and caraway were the most effective dry spices. Ethanolic extracts of the same spices were more potent as antioxidants by lowering the concentration of the TBARS to a range of 20–27% of those found in the control samples. Addition of sodium salt to the minced pork resulted very high concentrations of the oxidation products originated from the polyunsaturated fatty acids. The treatment with ethanolic extract of spices (sage, basil, thyme and ginger) significantly inhibited the lipid peroxidation in refrigerated and chilled pork patties pretreated with NaCl by reducing both POV and TBARS. Heat treatment with microwaves produced significantly elevated levels of both lipid peroxides and TBARS, but the amount of these oxidation products was less than 10% in spice‐treated salted meat samples compared to that in untreated ones. Lipid peroxidation also grew continuously during the storage period at −18°C in raw and cooked samples. Ethanolic extracts of spices had a very strong antioxidative effect inhibiting lipid peroxidation in heat‐treated meat products during frozen storage. The highest antioxidant activity was observed in the case of ginger. High correlation coefficients were found between TBARS and POV both in raw and cooked pork patties (0.86, 0.91, respectively) during frozen storage. It is supposed that these compounds originated from the polyunsaturated fatty acids during oxidation processes but at different stages. Utilization of spices, spice mixtures or spice extracts in semi‐prepared meat products intended to be frozen for up to 6 months or more before consumption is proved to be advantageous in regard of shelf life of the food, as well as of human health, because of the beneficial effect of spices in inhibition of lipid peroxidation during heat treatment and chilling storage. © 1999 Society of Chemical Industry     

The effects of brined onion extracts on lipid oxidation and sensory quality in refrigerated cooked turkey breast rolls during storage

The effects of brined onion extracts on selected aspects of quality in cooked encased turkey breast rolls were evaluated during refrigerated storage over 7 days. Using the thiobarbituric acid (TBA) assay, a 50% strength juice gave a significant reduction (P < 0.0001) in lipid oxidation in both 100 g and 1 kg rolls relative to controls. Quercetin, the main onion juice antioxidant, was reduced by 65% in freshly cooked 1 kg rolls compared with raw rolls but changed little thereafter in storage. Cook yields were significantly higher for rolls containing added onion extracts than for controls (P < 0.05) but no colour differences were detected using Hunter Lab values (P ? 0.05). A 30-member untrained sensory panel expressed no preference for freshly opened 4 day-stored control or onion extract-supplemented rolls packed in plastic casings but there was a significant preference (P < 0.05) for the onion extract product when 4 mm thick meat slices were stored in air for an additional 24 h.     

Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat

Forty-eight, 27-week-old White Leghorn hens were fed a diet containing 0, 1.25, 2.5 or 5.0% conjugated linoleic acid (CLA) for 12 weeks. At the end of the 12-week feeding trial, hens were slaughtered, and boneless, skinless breast and leg meats were separated from carcasses. Meats were ground through 9 and 3-mm plates, and patties were prepared. Patties prepared from each dietary treatment were divided into two groups and either vacuum- or aerobic-packaged. Patties were irradiated at 0 or 3.0 kGy using a linear accelerator and stored at 4°C. Samples were analyzed for thiobarbituric acid reactive substances, volatile profiles, color and odor characteristics at 0 and 7 days of storage. Dietary CLA reduced the degree of lipid oxidation in raw chicken meat during storage. The content of hexanal and pentanal in raw chicken meat significantly decreased as dietary CLA level increased. Irradiation accelerated lipid oxidation in meat with aerobic packaging, but irradiation effect was not as significant as that of the packaging. Dietary CLA treatment improved the color stability of chicken patties. Color a*-value of irradiated raw chicken meat was higher than that of the nonirradiated meat. Dietary CLA decreased the content of polyunsaturated fatty acid and increased CLA in chicken muscles, which improved lipid and color stability and reduced volatile production in irradiated and nonirradiated raw chicken meat during storage.     

Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat

An antioxidant active packaging was prepared by coating a citrus extract, consisting of a mixture of carboxylic acids and flavanones, on polyethylene terephthalate trays. The effect of the packaging in reducing lipid oxidation in cooked turkey meat and on meat pH, colour characteristics and sensorial parameters was investigated. An untrained sensory panel evaluated the odour, taste, tenderness, juiciness and overall acceptability of the meat, using triangle, paired preference and quantitative response scale tests. A comparison between the antioxidant effects of the different components of the extract was also carried out. The packaging led to a significant reduction in lipid oxidation. After 2 days of refrigerated storage the sensory panel detected differences in odour and, after 4 days, rated the meat stored in the active packaging higher for tenderness and overall acceptability. Citric acid appeared to be the most important component of the extract with regard to its antioxidant potency.     

Effect of rosemary on lipid oxidation in pressure-processed,minced chicken breast during refrigerated storage and subsequent heat treatment

The protective effect of rosemary (Rosmarinus officinalis L.) against lipid oxidation and tocopherol degradation in minced, pressure-processed chicken breast with 0.5% salt added was investigated during chill storage for 9 days and/or subsequent heat treatment by measurement of head-space hexanal and pentanal together with thiobarbituric acid reactive substances (TBARS) and α- and γ-tocopherol. High-pressure processing at 600 MPa for 10 min led to a significant increase in secondary lipid oxidation products in minced chicken breast without rosemary, when compared to chicken breast with rosemary added. During subsequent chill storage, the level of secondary lipid oxidation products decreased slightly. For samples heated after pressure treatment and chill storage to mimic cooking, levels of secondary lipid oxidation products were higher than for the uncooked samples and rosemary was very efficient in preventing the oxidative process also during cooking, while the length of the chill storage period prior to cooking had little effect. Higher levels of α- and γ-tocopherol were found in all samples with rosemary compared to samples without rosemary, indicating that rosemary also protects tocopherols against degradation in pressurized chicken breast during chill storage and/or subsequent heat treatment.     

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).     

Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork

The antioxidant effect of different kimchi extracts in cooked ground pork during storage for 14 days at 4°C was studied. Cooked ground pork was treated with ascorbic acid, BHT, baechu kimchi (BK), got kimchi (GK), puchu kimchi (PK), and white kimchi (WK) and compared to cooked ground pork without antioxidant. Radical scavenging and chelating activities of kimchi extracts were in the order: GK>PK>BK>WK. Total phenolic contents and flavonoid contents ranged from 32.52 to 46.73 mg of GAE/g and 5.87 to 25.58 mg quercetin/g, respectively. Significantly (P<0.05) lower values of TBARS, peroxide values, and hexanal contents were obtained for GK treated samples compared with cooked pork without antioxidant during refrigerated storage. GK showed good antioxidant activity and was significantly different (P<0.05) from the other treatments. Based on these findings, the natural antioxidants examined may have applications in the development of nutritionally enhanced meat products with enhanced shelf life.     

Effect of multiple freeze-thaw cycles on protein and lipid oxidation in rabbit meat

Frozen storage is chosen to be the preferred method in meat preservation. However, multiple freeze-thaw (F-T) cycles will occur during the transfers or distribution processes under poor cold-chain conditions. This study investigated the effects of multiple freeze-thaw (F-T) cycles on water mobility, microstructure damage, protein oxidation and lipid oxidation in rabbit meat during seven F-T cycles through 56 days. Scanning electron microscopy results indicated that the increase of F-T cycles induced the rupture of endomysia and the increase of gaps between fibres. Low-field nuclear magnetic resonance (LF-NMR) results showed that the peak area of T₂₁ and T₂₂ decreased with increasing number of repeated F-T cycles, indicating that immobile water shifted to free water, and free water mobility increased. During repeated freeze-thaw process, the peroxide value, thiobarbituric acid-reactive substances, non-haem iron content and carbonyl groups of rabbit meat gradually increased, whereas haem content, haem iron content and sulfhydryl content of rabbit meat gradually decreased. In addition, the results of Fourier transform infrared, sodium dodecyl sulphate polyacrylamide gel electrophoresis, and intrinsic fluorescence spectroscopy indirectly proved that multiple F-T cycles could cause α-helix structure disruption, protein aggregation and degradation, and tryptophan oxidation of rabbit meat myofibrillar protein (MP). Overall, multiple repeated F-T cycles changed moisture migration, damaged microstructure and promoted lipid and protein oxidation of rabbit meat.