Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage

Lipids in Health and Disease

Research

Muhammad Sohaib¹  Shahzad Hussain²  Ali Imran³  Muhammad Imran³  Muhammad Sajid Arshad⁴  Faqir Muhammad Anjum⁴ 

[1] Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, 54000, Lahore, Pakistan;Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia;Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan;Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University, 38040, Faisalabad, Pakistan;

关键词: Antioxidants;    Quercetin dihydrate;    Volatiles;    Hexanal;    TBARS;    Total carbonyls;    Storability;   

DOI  :  10.1186/s12944-017-0426-5

 received in 2016-09-09, accepted in 2017-01-26,  发布年份 2017

来源: Springer

【 摘 要 】

BackgroundChicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for chicken meat products. Accordingly, meat processing industries are looking for combinations of natural antioxidants to enhance the oxidative stability and consumer acceptability of meat based products. The present study aimed to investigate the influence of directly added quercetin dihydrate in combination with α-tocopherol on oxidative stability, color characteristics, total carbonyls and flavor volatile compounds in chicken meat patties.MethodsConsidering the preliminary studies, 3 levels of quercetin dihdrate @ 25, 50 and 100 mg/kg meat in combination with α-tocopherol at the rate 100 and 200 mg/kg meat were added to develop chicken meat patties and were stored at refrigeration temperature for 7 days. The oxidative stability of the antioxidant treated patties was determined by measuring malonaldehydes using TBARS and total carbonyls assay. The color (Lightness, redness and yellowness) of the patties was determined by using Konica Minolta Color Meter. Moreover, the volatile compounds were measured through gas chromatography at various storage intervals.ResultsThe results elucidated that quercetin dehydrate inclusion at the rate of 50 mg/kg meat as well as particularly 100 mg/kg meat decreased the oxidation by reducing generation of malonaldehydes and total carbonyls in treated patties. Highest value for TBARS at initiation of storage was reported in (T0) as 1.93 ± 0.02 whereas lowest were reported in T6 and T5 as 0.37 ± 0.01 and 0.38 ± 0.03 that were increased to 3.47 ± 0.14, 0.90 ± 0.05 and 0.94 ± 0.34 at the completion of storage. Moreover, the lowest carbonyls also reported in T6 and the values at various storage intervals (1st, 3rd and 7th) were as 0.59 ± 0.025, 0.77 ± 0.015 and 1.02 ± 0.031, respectively. The antioxidants inclusion also inhibited volatile flavoring compounds particularly aldehydes like hexanal and pentanal in a dose dependent manner (p ≤ 0.05). Lowest hexanal values reported in T6 as 2488 ± 103 followed by T4 (3701 ± 111) at the start of the trial whereas highest in T0 (control) as 54,768 ± 431 that were increased to 9569 ± 607, 112,550 ± 897 and 359,826 ± 1285, correspondingly. The hexanal, as a critical indicator for the determination of volatiles in meat based products, was decreased with the addition of antioxidants and its highest values were reported in control group.ConclusionsQuercetin dihydrate addition along with alpha tocopherol is a pragmatic choice to improve oxidative storability and volatile flavor compounds in cooked meat patties. The data obtained will help meat processor to better develop antioxidant enriched formulations to augment oxidative stability and quality of processed meat products.

【 授权许可】

CC BY   
© The Author(s). 2017