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)...
Autores principales: | , , , , , |
---|---|
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 |