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Use of Natural Antioxidants in Poultry Meat

Year 2017, Volume: 13 Issue: 2, 279 - 291, 30.06.2017

Abstract




Poultry meat is one of the most important protein sources in the world.
For this reason, there is a constantly increasing demand by consumers for
poultry meat. Lipid oxidation is one of the major factors that determine
quality and shelf-life of poultry meat. Lipid oxidation affect the different
sensory modalities appearance, aroma/flavor and texture, which can result in
colour deteration and the development of off-flavours in poultry. Synthetic
antioxidants such as butylated hydroxyanisole (BHA) and butylated
hydroxytoluene (BHT) have been effectively being used for the stabilization of
poultry meat against lipid oxidation, but safety concerns associated with and
their role in causing chronic diseases like cancer have restricted their use in
food products.
A good alternative for these synthetic antioxidants
are natural antioxidants which are safer, economical and capable of preventing
oxidative deterioration of food products and alleviating metabolic diseases at
the same time.
Therefore, there is growing interest in the use of
natural antioxidants (rosemary, oregano, green tea, grape seed etc.) by
scientists to prevent lipid oxidation in poultry meat. In many research, the
use of natural antioxidants in poultry meat has been examined in terms of
oxidation mechanism. In this review, it is aimed to transfer the data obtained
from current studies in which effects of various natural antioxidants on lipid
oxidation in poultry meat are examined.





References

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Year 2017, Volume: 13 Issue: 2, 279 - 291, 30.06.2017

Abstract

References

  • [1] Khiari, Z.; Pietrasik, Z.; Gaudette, N.J.; Betti, M. Poultry protein isolate prepared using an acid solubilization/precipitation extraction influences the microstructure, the functionality and the consumer acceptability of a processed meat product. Food Structure. 2014; 2, 49-60.
  • [2] Chouliara, E.; Karatapanis, A.; Savvaidis, I.N.; Kontominas, M.G. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat stored at 4 0C. Food Microbiology. 2007; 24, 607–617.
  • [3] Sacchetti, G.; Martino, G.; Mattia, C.D.; Pittia, P. Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat. Meat Science. 2008; 80, 1081–1085.
  • [4] Falowo, A.B.; Fayemi, P.O.; Muchenje, V. Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review. Food Research International. 2014; 64, 171–181.
  • [5] Zhang, H.; Wu, J.; Guo, X. Effects of antimicrobial and antioxidant activities of spice extracts on rawchicken meat quality. Food Science and Human Wellness. 2016; 5, 39–48.
  • [6] Khare, A.K.; Biswas, A.K.; Sahoo, J. Comparison study of chitosan, EDTA, eugenol and peppermint oil for antioxidant and antimicrobial potentials in chicken noodles and their effect on colour and oxidative stability at ambient temperature storage. LWT- Food Science and Technology. 2014; 55, 286-293.
  • [7] Sebranek, J.G.; Sewalt, V.J.H.; Robbins, K.L.; Houser, T.A. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science. 2005; 69, 289–296.
  • [8] Önenç, S.S.; Açıkgöz, Z. Aromatik Bitkilerin Hayvansal Ürünlerde Antioksidan Etkileri. Hayvansal Üretim. 2005; 46(1), 50-55.
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  • [10] Perumalla, A.V.S.; Hettiarachchy, N.S. Green tea and grape seed extracts— Potential applications in food safety and quality. Food Research International. 2011; 44, 827–839.
  • [11] Barretto, A.C.S.; Ida, E.I.; Silva, R.S.F.; Torres, E.A.F.S.; Shimokomaki, M. Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants. Journal of Food Composition and Analysis. 2003; 16, 587–594.
  • [12] Krishnan, R.K.; Babuskin, S.; Babu, P.A.S.; Sasikala, M.; Sabina, K.; Archana, G.; Sivarajan, M.; Sukumar, M. Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. International Journal of Food Microbiology. 2014; 171, 32–40.
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  • [14] Gray, J.I. Measurement of Lipid Oxidation: A Review. Department of Food Science. 1977; 55, 539-546.
  • [16] Guo, Q.; Gao, S.; Sun, Y.; Gao, Y.; Wang, X.; Zhang, Z. Antioxidant efficacy of rosemary ethanol extract in palm oil duringfrying and accelerated storage. Industrial Crops and Products. 2016; 94, 82–88.
  • [16] Caleja, C.; Barros, L.; Antonia, A.L.; Oliveira, M.B.P.P.; Ferreira, I.C.F.R. A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits. Food Chemistry. 2017; 216, 342–346.
  • [17] Jiang, J.; Xiong, Y.L. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science. 2016; 120, 107-117.
  • [18] Caleja, C.; Barros, L.; Antonio, A.L.; Carocho, M.; Oliveira, M.B.P.P.; Ferreira I.C.F.R. Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives. Food Chemistry. 2016; 210, 262–268.
  • [19] Teruel, M.R.; Garrido, M.D.; Espinosa, M.C.; Linares, M.B. Effect of different format-solvent rosemary extracts (Rosmarinus officinalis) on frozen chicken nuggets quality. Food Chemistry. 2015; 172, 40–46.
  • [20] Mohamed, H.M.H.; Mansour, H.A. Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. LWT- Food Science and Technology. 2012; 45, 79-87.
  • [21] Gao, M.; Feng, L.; Jiang, T.; Zhu, J.; Fu, L.; Yuan, D.; Li, J. The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control. 2014; 37, 1-8.
  • [22] Chammem, N.; Saoudi, S.; Sifaoui, I.; Sifi, S.; de Person, M.; Abderraba, M.; Moussa, F.; Hamdi, M. Improvement of vegetable oils quality in frying conditions by adding rosemary extract. Industrial Crops and Products. 2015; 74, 592–599.
  • [23] Delgado, M.A.; García-Rico, C.; Franco, J.M. The use of rosemary extracts in vegetable oil-based lubricants. Industrial Crops and Products. 2014; 62, 474–480.
  • [24] Urbizu-Gonzàlez, A.L.; Castillo-Ruiz, O.; Martínez-Àvila, G.C.G.; Torres-Castillo, J.A. Natural variability of essential oil and antioxidants in the medicinal plant Turnera diffusa. Asian Pacific Journal of Tropical Medicine. 2017; 1–5.
  • [25] Sun, Y.F.; Liang, Z.S.; Shan, C.J.; Viernstein, H.; Unger, F. Comprehensive evaluation of natural antioxidants and antioxidant potentials in Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou fruits based on geographical origin by TOPSIS method. Food Chemistry. 2011; 124, 1612–1619.
  • [26] Sàyago-Ayerdi, S.G.; Brenes, A.; Góni, I.; Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers. LWT- Food Science and Technology. 2009; 42, 971–976.
  • [27] Karre, L.; Lopez, K.; Getty, K.J.K. Natural antioxidants in meat and poultry products. Meat Science. 2013; 94, 220–227.
  • [28] Bakirtzi, C.; Triantafyllidou, K.; Makris, D.P. Novel lactic acid-based natural deep eutectic solvents: Efficiency inthe ultrasound-assisted extraction of antioxidant polyphenols fromcommon native Greek medicinal plants. Journal of Applied Research on Medicinal and Aromatic Plants. 2016; 3, 120–127.
  • [29] Pires, C.M.S.; Martins, N.; Carvalho, A.M.; Barros, L.; Ferreira, I.C.F.R. Phytopharmacologic preparations as predictors of plant bioactivity: A particular approach to Echinacea purpurea (L.) Moench antioxidant properties. Nutrition. 2016; 32, 834–839.
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There are 75 citations in total.

Details

Subjects Engineering
Journal Section Articles
Authors

Tuba Candan This is me

Aytunga Bağdatlı

Publication Date June 30, 2017
Published in Issue Year 2017 Volume: 13 Issue: 2

Cite

APA Candan, T., & Bağdatlı, A. (2017). Use of Natural Antioxidants in Poultry Meat. Celal Bayar University Journal of Science, 13(2), 279-291. https://doi.org/10.18466/cbayarfbe.319752
AMA Candan T, Bağdatlı A. Use of Natural Antioxidants in Poultry Meat. CBUJOS. June 2017;13(2):279-291. doi:10.18466/cbayarfbe.319752
Chicago Candan, Tuba, and Aytunga Bağdatlı. “Use of Natural Antioxidants in Poultry Meat”. Celal Bayar University Journal of Science 13, no. 2 (June 2017): 279-91. https://doi.org/10.18466/cbayarfbe.319752.
EndNote Candan T, Bağdatlı A (June 1, 2017) Use of Natural Antioxidants in Poultry Meat. Celal Bayar University Journal of Science 13 2 279–291.
IEEE T. Candan and A. Bağdatlı, “Use of Natural Antioxidants in Poultry Meat”, CBUJOS, vol. 13, no. 2, pp. 279–291, 2017, doi: 10.18466/cbayarfbe.319752.
ISNAD Candan, Tuba - Bağdatlı, Aytunga. “Use of Natural Antioxidants in Poultry Meat”. Celal Bayar University Journal of Science 13/2 (June 2017), 279-291. https://doi.org/10.18466/cbayarfbe.319752.
JAMA Candan T, Bağdatlı A. Use of Natural Antioxidants in Poultry Meat. CBUJOS. 2017;13:279–291.
MLA Candan, Tuba and Aytunga Bağdatlı. “Use of Natural Antioxidants in Poultry Meat”. Celal Bayar University Journal of Science, vol. 13, no. 2, 2017, pp. 279-91, doi:10.18466/cbayarfbe.319752.
Vancouver Candan T, Bağdatlı A. Use of Natural Antioxidants in Poultry Meat. CBUJOS. 2017;13(2):279-91.