Cargando…

Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast

This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The IC(50)...

Descripción completa

Detalles Bibliográficos
Autores principales: Kang, Su-Tae, Son, Hee-Kyoung, Lee, Hyun-Joo, Choi, Jung-Seok, Choi, Yang-Il, Lee, Jae-Joon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516070/
https://www.ncbi.nlm.nih.gov/pubmed/28747829
http://dx.doi.org/10.5851/kosfa.2017.37.3.429
_version_ 1783251093606629376
author Kang, Su-Tae
Son, Hee-Kyoung
Lee, Hyun-Joo
Choi, Jung-Seok
Choi, Yang-Il
Lee, Jae-Joon
author_facet Kang, Su-Tae
Son, Hee-Kyoung
Lee, Hyun-Joo
Choi, Jung-Seok
Choi, Yang-Il
Lee, Jae-Joon
author_sort Kang, Su-Tae
collection PubMed
description This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The IC(50) value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was 333.33 μg/mL. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with increasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter's L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and volatile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products.
format Online
Article
Text
id pubmed-5516070
institution National Center for Biotechnology Information
language English
publishDate 2017
publisher Korean Society for Food Science of Animal Resources
record_format MEDLINE/PubMed
spelling pubmed-55160702017-07-26 Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast Kang, Su-Tae Son, Hee-Kyoung Lee, Hyun-Joo Choi, Jung-Seok Choi, Yang-Il Lee, Jae-Joon Korean J Food Sci Anim Resour Article This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The IC(50) value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was 333.33 μg/mL. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with increasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter's L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and volatile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products. Korean Society for Food Science of Animal Resources 2017 2017-06-30 /pmc/articles/PMC5516070/ /pubmed/28747829 http://dx.doi.org/10.5851/kosfa.2017.37.3.429 Text en Copyright © 2017, Korean Society for Food Science of Animal Resources http://creativecommons.org/licences/by-nc/3.0 This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Kang, Su-Tae
Son, Hee-Kyoung
Lee, Hyun-Joo
Choi, Jung-Seok
Choi, Yang-Il
Lee, Jae-Joon
Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast
title Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast
title_full Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast
title_fullStr Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast
title_full_unstemmed Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast
title_short Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast
title_sort effects of grapefruit seed extract on oxidative stability and quality properties of cured chicken breast
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516070/
https://www.ncbi.nlm.nih.gov/pubmed/28747829
http://dx.doi.org/10.5851/kosfa.2017.37.3.429
work_keys_str_mv AT kangsutae effectsofgrapefruitseedextractonoxidativestabilityandqualitypropertiesofcuredchickenbreast
AT sonheekyoung effectsofgrapefruitseedextractonoxidativestabilityandqualitypropertiesofcuredchickenbreast
AT leehyunjoo effectsofgrapefruitseedextractonoxidativestabilityandqualitypropertiesofcuredchickenbreast
AT choijungseok effectsofgrapefruitseedextractonoxidativestabilityandqualitypropertiesofcuredchickenbreast
AT choiyangil effectsofgrapefruitseedextractonoxidativestabilityandqualitypropertiesofcuredchickenbreast
AT leejaejoon effectsofgrapefruitseedextractonoxidativestabilityandqualitypropertiesofcuredchickenbreast