The Effect of Pomegranate and Red Grapes Fruits By-products as Antioxidants on Storage Stability and Quality of Chicken Thigh Mince | ||||
Journal of the Advances in Agricultural Researches | ||||
Article 7, Volume 23, Issue 1 - Serial Number 86, March 2018, Page 68-89 PDF (735.03 K) | ||||
Document Type: Research papers | ||||
View on SCiNiTO | ||||
Authors | ||||
fatma Abou-El Naga; omima Shaltout; entsar El-Difrawy; ayman Abou El-Yazeed | ||||
Food Science Dept. Faculty of Agriculture (Saba Basha) | ||||
Abstract | ||||
: The objective of this study was to investigate the effect of two concentration of pomegranate fruit by-product powders (rind “PR” and seeds “PS”) and red grapes by-product (seeds “GS” and skin “Gk”) at 2 and 4%, as antioxidants when incorporated to chicken thigh mince and frozen stored at –18°C for 3 months. The proximate chemical composition of raw chicken thighs, pomegranate and red grapes by-products as well as the total phenolics of the later were determined. The pH, peroxide values (PVs), 2-Thiobarbaturic acid reactive substances (TBARS), cooking loss and sensory attributes were monitored monthly for 3 months of storage at –18°C. Results indicated that total phenolics of pomegranate rind powder (PR) exceeded that of PS being 118 mg/mL and 7.4 mg/mL as tannic acid equivalent, respectively. Total phenolics of GS powder was twice that of GK being 4.3 and 2.1, mg/ mL gallic acid, respectively. Results showed that 4%. PR and 2% GS and GK added to chicken thigh mince exhibited significant lower pH values (P<0.05) at the end of the frozen storage period. The PVs of added 2 and 4% PR and 2% GS and GK significantly (P<0.05) lowered PV of chicken mince than other treatments and control at the end of the storage period. TBARS at all levels of added pomegranate rind and seeds were significantly lower (P<0.05) than that of the control with no significant differences between them. The TBARS of added 2% GK, 4% GS and 2% GS were significantly lower than other treatments and the control at the end of the storage period. Data of cooking loss (CL%) showed that 4% PR and 4% GS exhibited the lowest cooking loss values. The organoleptic evaluation indicated that the addition of PS powder at 2 and 4% to chicken thigh patties registered significantly (P<0.05) higher sensory scores for various eating quality attributes. Meanwhile, 2 and 4% GK containing patties registered higher sensory scores and were significantly different (P<0.05) than all other treatments and control. Therefore, pomegranate and red grapes by-products at 2 and 4% can be used as a good natural antioxidant in minced chicken thighs to improve its quality during frozen storage. | ||||
Keywords | ||||
Chicken thigh mince; Pomegranate rind powder; Pomegranate seed powder; red grapes seed and skin powders; natural antioxidants; phenolics; lipid oxidation; sensory evaluation | ||||
References | ||||
AOAC (1995). Official Methods of Analysis, (16th, Ed.), Association Official Analytical Chemists, Arlington, VA. Asghar, A., Lin C.F., Buckely, D.J., Booren, A.M. and Flegal, G.J., (1990). Effect of dietary oils and x-tocopherol supplementation on membrane lipid oxidation in broiler meat. J. Food Sci., 55: 46-50. Babatunde, O.A. and Adewumi, A.O. (2015). Effect of ethanolic extract of garlic, roselle and ginger on quality attributes of chicken patties. African Journal of Biotechnology, 14: 688-394. Borderia, A.J., Sanchez-Alonso, I. and Pérez-Mateos, M. (2005). New application of fibers in foods: Addition to fishery products. Trends in Food Science and Technology, 458-465. Bozkurt, H., (2006). Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage. Meat. Sci., 73: 2-450. Bravo, L. and Saura-Clixto, F. (1998). Characterization of dietary fiber and the in vitro indigestible fraction of grape pomace. American Journal of Enology and Viticul., 46: 135-141. Britt, C., E.A. Gomma, J.I. Gray and A.M. Booren, (1998). Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties. J. Agric. Food Chem., 46: 4891-4897. BSI, British Standard Institute (1976). Determination of acid Value 2.10, Peroxide Value Section, 2, 14, B.S., 684, London. Clarke, A.D., Sofos, I.N. and Schnidt, G.R. (1988). Effect of algin/ calcium binder levels on various characteristics of structured beef. J. Food Science, 65: 281-287. Devatkal, S.K., and Naveena, B.M., (2010a). Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative raw ground goat meat during refrigerated storage. Meat Sci., 85: 306-311. Devatkal, S. K., Narsaiah, K. and Borah, A. (2010b). Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties. 85: 155-59. Devatkal, S.K., Narsaiah, K., and Borah, A. (2011). The effect of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage. Devatkal, S.K., Jaiswal, P., Jha, S.N., Bharadwaj, R. and Viswas, K.N., (2013). Antibacterial activity of aqueous extract of pomegranate peel against Pseudomonas stutzeri isolated from poultry meat. Journal of Food Science and Technology, 50: 555-560. Egan, H., Kirk, R.S. and Sawyer, R. (1981). Pearson’s Chemical Analysis of Foods. Eighth Edition, Churchill Livingstone, N.Y. Fakolade, P.O., (2015). Effect of age on physico-chemical, cholesterol and proxidmate composition of chicken and quail meat. African J. Fd. Sci., 9: 192-186. Fernandez-Lopez, J., J.M. Fernandez-Gines, L. Aleson-Carbonell, E. Sendra, E. Says-Barbera and J.A. Perez-Alvarez. (2004). Application of functional citrus by products to meat products. Trends in Food Sci. and Technol., 15: 176-185. George, M.E.B. and Berry, B.W. (2000). Thawing prior to cooking affects sensory, shear force and cooking properties of beef patties. Journal of Food Science, 65: 2-8. Giannenas, I., Tzors, A., Bonos, E., Sarakatsianos, I., Karamoutsios, A., Anastaslou, I and Skoufos, I. (2016). Effects of dietary oregano essential oil, Laurel essential oil and attapulgite on chemical composition, oxidative stability, fatty acid profile and mineral content of chicken breast and thigh meat. Europ. Poult. Sci., 80: 1-18. Gibriel, A.Y., Ebeid, H.M., Khalil, H.I. and Abd El-Fattah, A.A., (2007). Applicatin of Monascus purpures pigments produced using some food industry wastes in beef sausage manufacture. Egyptian Journal of Food Science, 35: 27-45. Gonzalez-Molina, E.D. and Garcia-Viguera, C. (2009). A new drink rich in healthy bioactive combining lemon and pomegranate juices: Food Chem., 15: 1364-1312. Gordon, M. H. (2001). The Development of Oxidative Rancidity in Foods. In Antioxidants in Food (Chapter 2). Edited by J. Pokorny, N. Yanishlieva and M. Gordon. CRC Press. Woodhead Publishing Limited, Cambridge England. Gordon, M.F. (1990). The mechanism of antioxidant action in vitro. In: Food Antioxidants (ed. B.F.J. Hudson). Pp. 1-18. Lodnon, Elsevier Applied Science. Guo, C., Yang, J., Wei, J., Lie, Y., Xu, J. and Jiang, Y. (2003). Antioxidant activities of peel and seed fractions of common fruits as determined by FRAP assay. Nutrition Research, 23: 1719-1726. Ibrahim, H.M.; Moawad, R.K. and Eman, W.H. (2012). Antioxidant effect of promegranate rind, seed extracts and pomegranate juice on lipid oxidation and some quality properties of cooked beef patties. Journal of Applied Science Research, 8(8): 4023-4032. IFT/SED, (1981). Sensory evaluation guidline for testing food and beverage products. Food Technology, 35: 50-59. Jalosinska, M., and Wilczak, J. (2009). Influence of plant extracts on the microbiological shelf life of meat products. Polish Journal of Food and Nutrition Science, 59: 303-308. Kanatt, S.R., Chander, R. and Sharma, A. (2010). Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products. Int. J. Food Sci. Technol. 45: 216-222. Kramer, A., Twigg, B.A. (1970). Quality control for the food industry. The Avi Publishing Comp., Connecticut. Labbé, M., F. Pérez, C. Saenz, (2010). Influence of fruit maturity and growing region on phenolic content, antioxidant capacity and color of pomegranate juice. International conference on Food Innovation, Food Innova, 25-29 October 2010 Universidad de Politecnica De Valencia (Spain). Lansky, E.P. and Newman, R.A. (2007). Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer. Journal of Ethnopharmacology, 109 (2): 177-206. Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., and Cheng, S. (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry, 96: 254-260. Mazza, G. (1995). Anthocyanins in grape and grape products. Critical Reviews in Food Science and Nutrition, 35: 341-371. Mielnick, M.B., Olsen, E., Vogt, G., Adeline, D. and Skarede, G. (2006). Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT Food Science and Technology, 39: 191-198. Nagi, S. Sharma, B.D. and Kumar, S. (1998). Quality attributes and shelf life of chicken nuggets extended with rice flour. Indian Journal of Poultry Science, 33(2): 182-186. Naveena, B.M., Sen, A.R., Vaithiyanathan, S., Babji, Y. and Kondaiah, N. (2008a). Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Science, 80 (4): 1304-1308 Naveena, B.M., Sen, A.R., Kingsly, R.P., Singh, D.B. and Kondaiah, N. (2008b). Antioxidant activity of pomegranate rind powder extract in cooked chicken patties. Int. Food Sci.Technol. , 43: 1807-1812. Negi, P.S. and Jayaprakasha, G.K. (2003). Antioxidant and antibacterial activities of Punica granatum peel extracts. J. Food Sci., 68: 1473-1477. Osada, K., S. Hoshina, S. Nakamura and M. Sugano, (2000). Cholesterol oxidation in meat products and its regulation by supplementation of sodium nitrite and apple polyphenol before processing. J. Agric. Food Chem., 48: 3823-3829. Ozkal, N. and Dine, S. (1994). Evaluation of the pomegranate (Punica granatum L.) peels from the standpoint of pharmacy. Ankara Univ Eczacilik Fak Derg, 22: 21-29. Pastrana-Bonilla, E., Akoh, C.C., Sellappan, S. and Krewer, G. (2003). Phenolia content and antioxidant capacity of muscading grapes. J. Agric. Food Chem. 51: 4497-4503. Pazos, M., Gallardo, J.M., Torres, J.L. and Medina, I., (2005a). Activity of grape polyphenol as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chemistry, 93: 547-557. Pazos, M., Gonzalez, M.J., Gallardo, J.M. and Torres, J.L., (2005b). Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage. European Food Research and Technology, 220: 514-519. Pin-Der, Duh. (1998). Antioxidant activity of Budrock (Arctium lappa L.): Its scavenging effects on free radical and active oxygen. Journal of the American Oil Chemists’ Society, 75: 445-461. Rhee, K.S., Ziprin, Y.A., (2001). Pro-oxidant effects of NaCL in microbial growth controlled and uncontrolled beef and chicken. Meat Sci., 57: 105-112. Sanchez-Alonso, I., Jeménez-Escrig, A., Saura-Calixto, F. and Borderais, A.J. (2007). Effect of grape antioxidant dietary fiber on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies. Food Chemistry, 101: 372-378. Sanchez-Alonso, I., Jimenez-Escrig, A., Saura-Calixo, F. and Boraderias, J.A., (2008). Antioxdant protection of white grape pomace on restructured fish products during frozen storage. LWT-Food Sci. Technol., 41: 42-50. SAS, (2003). Statistical Analysis System, Version, 9.1, SAS Institute, Cary, NC, USA. Sayago-Ayerdi, S.G., Brenes, A. and Goni, I. (2009a). Effect of grape antioxidant dietary fiber on the lipid oxidation of rawand cooked chicken hamburgers. LWT Food Science and Technology, 42: 971-976. Sayago-Ayerdi, S.G., Brenes, A., Viveros, A. and Gooi, I. (2009b). Antioxidant effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties. Meat Science, 83: 528-533. Shaltout, O.E. (2005). The effect of some herbs spices and plants as natural antioxidants on the quality of minced Hamoor (Epinéphelus chlorostigma) and chicken thigh during different storage conditions. Alex. J. Agric. Res. 50(3): 83-94. Sherwin, E. R. (1976). Antioxidants for vegetable oils. Journal of the American Oil Chemists' Society, 47: 19-23. Stamatis, H., Sereti, V., and Kolisis, F.N. (2001). Enzymatic synthesis of hydrophilic and hydrophobic derivatives of natural phenolic acids in organic media. J. Mol. Catal. B. Enzym. 11: 4-6. Tarladgis, B.G., Watts, B.M., Younathan, M.T. and Dugan, L. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid food, J. Am. Oil. Chem. Soc., 37: 44-48. Vareltzis, K., Koufidis, D., Gavriilidou, E., Papavergou, E. and Vasiliadou, S. (1997). Effectiveness of a natural rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage. Z. Lebensm. Unters. Forsch. A., 205: 93-96. Witte, V.C., Krause, G.F. and Bailey, M.E. (1970). A new extraction method for determining 2-thiobarbituric acid value of pork and beef during storage. J. Fd. Sci. Vol. 35: 582-585. | ||||
Statistics Article View: 78 PDF Download: 175 |
||||