The effects of ascorbic acid, rosemary extract and alpha-tocopherol-ascorbic acid on some quality characteristics of frozen chicken patties

• Autorzy: Serdaroglu M. , Yildiz-Turp G.
• Języki publikacji: EN

Abstrakty

EN

The effects of using ascorbic acid (AA), rosemary extract (RE) and a-tocopherol/ ascorbic acid (T+AA) were evaluated on some quality characteristics of chicken patties stored at -20°C for 6 months. On 0th day and 2nd, 4th and 6th months of storage period, TBA, non-heme iron and colour parameters were measured and sensory evaluation was performed on chicken patties. At the end of the storage period patties with T+AA had the lowest TBA values. Non-heme iron content indicated no difference during storage and among treatments. On month 4 and 6 no differences were found on flavour scores between treatment groups.

Słowa kluczowe

EN

alpha-tocopherol; ascorbic acid; oxidation; rosemary extract; lipid oxidation; chicken patty; quality; meat processing

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2004
• Tom: 07
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/series/volume7/issue1/food/art-01.html

Twórcy

autor

Serdaroglu M.

• Ege University, 35100 Bornova, Izmir, Turkey

autor

Yildiz-Turp G.

Bibliografia

• Botsoglou N. A., Grigoropoulou S. H., Botsoglou E., Govaris A., Papageorgiou G., 2003. The effects of dietary oregano essential oil and a-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. Meat Sci. 65: 1193-1200.
• Boyd L. C., Green D. P., Giesbrecht F. B., King M. F., 1993. Inhibition of oxidative rancidity in frozen cooked fish flakes by tertiary-butylhydroquinone and rosemary extract. J. Sci. Food Agric, 61: 87-93.
• Bruun-Jensen L., Skovgaard M. I., Madsen E. A., Skibsted L. H., Bertelsen G., 1996. The combined effect of tocopherols, L-ascorbyl palmitate and L-ascorbic acid on the development of warmed-over flavour in cooked, minced turkey. Meat Sci. 55: 41-47.
• Carthy T. L. M., Kerry J. P., Kerry J. F., Lynch P. B., Buckley D. J., 2001. Evaluation of the antioxidant potential of natural food/plant extracts as compared with Ssnthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Sci. 58: 45-52.
• Coronado S. A., Trout G. R., Dunshea F. R., Shah N. P., 2002. Antioxidant efects of rosemary extract and whey powder on the oxidative stability of Wiener sausages during 10 months frozen storage. Meat Sci. 62: 217-224.
• Djenane D., Sanchez-Escalante A., Beltran J. A., Roncales, P., 2002. Ability of a-tocopherol, taurine and rosemary in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere. Food Chem. 76: 407-415.
• Flynn A. W., Bramblett, V. D., 1975. Effects of frozen storage cooking method and muscle quality and attributes of pork loins. J. Food Sci. 40: 631-633.
• Frankel E. N., 1996. Antioxidants in lipid foods and their impact on food quality. Food Chem. 57: 51-55.
• Gökalp H. Y., Ockerman H. W., Plimpton R. F., Harper, W. F., 1983. Fatty acids of neutral and phospholipids, rancidity scores and TBA values as influenced by packagıng and storage. J. Food Sci. 48: 829.
• Harel K., Kanner J., 1985. Muscle membranal lipid peroxidation initiated by H2O2- activated metmyoglobin. J. Agric. Food Chem. 33: 1188-1192.
• Ho C. P., Huffman D. L., Bradford D. D., Egbert W. R., Mıkel W. B., Jones, W. R, 1995. Storage stability of vacuum packaged frozen pork sausage containing soy protein concentrate, carrageenan or antioxidants. J. Food Sci. 60: 257-261.
• Huisman M., Madsen H. L., Skibsted L. H., Bertelsen G., 1994. The combined effect of rosemary (Rosmarinus officinalis L.) and modified atmosphere packaging as protection against warmed over flavour in cooked minced pork meat. Z. Lebens. Unter.-Fors. 198: 57-59.
• Igene J. O., King J. A., Pearson A. M., Gray, J. I., 1979. Influence of heme pigments, nitrite and non-heme iron on development of warmed-over flavor (WOF) in cooked meat, J. Agric. Food Chem. 27: 838-842.
• Kanner J., 1994. Oxidative process in meat and meat products: Quality implications. Meat Sci. 36: 169-189.
• King A..J., Uıjttenboogaart T..G., Vrıes A.W., 1995. a -Tocopherol, b-carotene and ascorbic acid as antioxidants in stored poultry muscle. J. Food Sci. 60: 1009-1012.
• Kramer A., Twigg B. A., 1970. Quality control for the food industry. The Avı Publishing Comp., Connecticut.
• Lai S. M., Smith G. D. M., Booren A. M., Crackel R. L., Buckley D. J., 1991. Effects of oleoresin rosemary, tertiary butylated hyroquinone and sodium tripolyphosphate on the development of oxidative rancidity in restructured chicken nuggets. J. Food Sci. 56: 616-620.
• Lauridsen C., Buckley D. J., Morrissey P. A., 1997. Influence of dietary fat and vitamin E supplementation on a-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation. Meat Sci. 46: 9-22.
• Nassu, R. T., Goncalves, L. A. G., Silva M. A. A. P., Beserra F. J., 2003. Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant. Meat Sci, 63: 43-49.
• Official Methods of Analysis of the Association of Analitical Chemists. 1990. W. Horwitz (ed.). AOAC,Washington D.C., U.S.A.
• Pikul J., Leszczyńskı D. E., Bechtel J., Kummerow, F., 1984. Effects of frozen storage and cooking on lipid oxidation in chicken meat. J. Food Sci. 49:838-843.
• Rhee K. S., Anderson L. M., Sams A. R., 1996. Lipid oxidation potential of beef, chicken and pork. J. Food Sci. 61: 8-12.
• Schricker B. R., Miller D. D., Stouffer, J. R., 1982. Measurement and content of nonheme and total iron in muscle. J. Food Sci. 47: 740-743.
• Serdaroğlu M., Yıldız-Turp G., 1997. Natural antioxidants in meat industry, The Sixth Int. Congr. on Food Industry. 1997, Kuºadası- Türkiye.
• Tarladgis B. G., Watts B. W., Younathan, M. T., 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37: 44-48.
• Tekator Manual Kjeltec System 1002. 1979. Sweeden.
• Yin M. C., Faustman C., Rıesen J.W., Wıllıams S.N., 1993, a-Tocopherol and ascorbate delay oxymyoglobin and phospholipid oxidation in vitro. J. Food Sci. 58:1273-1276, 1281.