Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants

Lipids in Health and Disease

Research

Shahzad Hussain¹  Muhammad Sohaib²  Ali Imran³  Muhammad Tahir Nadeem³  Farhan Saeed³  Faqir Muhammad Anjum³  Muhammad Sajid Arshad⁴  Joong-Ho Kwon⁵ 

[1] College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia;Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan;Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan;Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan;School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea;School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea;

关键词: Wheat germ oil;    Fatty acid;    α-lipoic acid;    Sensory evaluation;    Chicken nuggets;   

DOI  :  10.1186/s12944-017-0496-4

 received in 2017-01-16, accepted in 2017-05-24,  发布年份 2017

来源: Springer

【 摘 要 】

BackgroundCurrent day consumers prefer natural antioxidants to synthetic antioxidants because they are more active. However, the activity generally depends on the specific condition and composition of food. The aim of this study was to investigate the effect of wheat germ oil and α-lipoic acid on the quality characteristics, antioxidant status, fatty acid profile, and sensory attributes of chicken nuggets.MethodsSix types of diets were prepared for feeding the chickens to evaluate the quality of nuggets made from the leg meat of these experimental animals. These included control, diet enriched with wheat germ oil (WGO), which is a rich natural source of α-tocopherol (AT), diet with added AT or α-lipoic acid (ALA), diet with a combination of either ALA and WGO (ALA + WGO) or ALA and synthetic AT (ALA + AT). ALA has great synergism with synthetic as well as natural AT (WGO).ResultsThe diet with WGO and ALA showed the best potential with respect to both antioxidant activity and total phenolic content. HPLC results revealed that the chicken nuggets made from WGO + ALA group showed maximum deposition of AT and ALA. The stability of the nuggets from control group was found to be significantly lower than that of nuggets from the WGO + ALA group. Total fatty acid content too was higher in the nuggets from this group. The poly unsaturated fatty acids (PUFA) were found to be higher in the nuggets from the groups fed with a combination of natural and synthetic antioxidants.ConclusionIt is concluded that the combination of natural and synthetic antioxidants in the animal feed exerts a synergistic effect in enhancing the stability and quality of chicken nuggets.

【 授权许可】

CC BY   
© The Author(s). 2017