Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels

Journal of Food Science
Robert G Brannan

Abstract

The effect of grape seed extract (GSE, 0.1%) +/- NaCl (1%) in ground chicken thigh meat during refrigerated storage at 59%, 76%, 88%, and 99% relative humidity (RH) was examined. Compared to the untreated control, GSE (0.1%) delayed the reduction of water activity (a(w)) that occurred during refrigerated storage at different relative humidity levels but had no effect on moisture content or pH compared to the untreated control. GSE inhibited the formation of a secondary marker of lipid oxidation (TBARS) compared to the untreated control and altered the effect of NaCl on TBARS formation. The formation of TBARS was affected by RH level across all treatment groups in the order of 99% > 88% > 76% > 59%. Further analysis revealed that this effect likely is due to the presence of NaCl, which suggests that RH storage does not affect the formation of TBARS except in salted patties, the effect of which is mitigated by the addition of GSE. NaCl, but not GSE, increased both sarcoplasmic and myofibrillar protein solubility after 12 d of refrigerated storage, suggesting increased protein denaturation. This study shows that GSE is an effective antioxidant in ground chicken thigh meat that does not affect moisture content or pH during storage,...Continue Reading

References

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Citations

Sep 24, 2015·Journal of Food Science and Technology·Vikas KumarPavan Kumar
Jun 11, 2014·Critical Reviews in Food Science and Nutrition·S R AhmadM A Yatoo
Aug 31, 2014·Food Chemistry·Robert G BrannanStephen T Talcott
Dec 18, 2015·Journal of the Science of Food and Agriculture·Daniela Miotto BernardiMarise Aparecida Rodrigues Pollonio
Mar 18, 2009·Epidemiology·Ricardo Ocaña-RiolaCarmen Sánchez-Cantalejo
Feb 5, 2014·Journal of Food Science and Technology·Suresh K DevatkalDevosmita Paul
Apr 22, 2015·Journal of Food Science and Technology·Ece Cagdas, Seher Kumcuoglu
Apr 19, 2018·Journal of Food Science and Technology·Fahad Y Al-JuhaimiElfadil E Babiker
Sep 28, 2020·Pakistan Journal of Biological Sciences : PJBS·Robiel Kamel MoawadOla Saleh Saleh Mohamed
Nov 26, 2015·Journal of Food Science and Technology·Pirinya Wongwiwat, Saowakon Wattanachant
Dec 6, 2020·Antioxidants·Georgios ManessisAthanasios I Gelasakis
Jan 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Javier García-Lomillo, María Luisa González-SanJosé
Sep 6, 2019·International Journal of Biological Macromolecules·Tooraj Mehdizadeh, Ali Mojaddar Langroodi
Jul 6, 2010·Journal of Agricultural and Food Chemistry·Rodrigo MaestreIsabel Medina
Jun 8, 2021·Frontiers in Nutrition·Soubhagya TripathyCristobal N Aguilar

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