Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage

• Published in: Food research international Vol. 164; p. 112358
• Main Authors: Paglarini, Camila S., Vidal, Vitor A.S., Neri-Numa, Iramaia A., Pastore, Glaucia M., Pollonio, Marise A.R.
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.02.2023
• Subjects: Animals; Antioxidants - chemistry; Lipid oxidation; Lipids; MDPM; Meat - analysis; Natural antioxidant; Natural extracts; Oxidative Stress; Plant Extracts - chemistry; Poultry; Shelf life; Tea - chemistry; Thiobarbituric Acid Reactive Substances; Natural extracts; CE; C; TPC; Shelf life; TBARS; GAE; GT; BHT; MDPM; TFC; TE; RE; PE; Lipid oxidation; ME; BHA; Natural antioxidant; GE
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2022.112358

[Display omitted] •Commercial plant extracts have been successfully applied as an antioxidant in MDPM.•TBARS values, pH, and color of MDPM were affected by extract concentration.•Grape, rosemary, green tea and mate extracts were the most effective in inhibiting lipid oxidation in MDPM. The effect of commercial plant extracts (grape, rosemary, pomegranate, green tea, and mate) at 0.125, 0.25, 0.50, and 1 % w/w concentrations as a natural antioxidant in mechanically deboned poultry meat (MDPM) was evaluated. The extracts were characterized for the content of phenolic compounds, total flavonoids, and antioxidant activity. Lipid oxidation (TBARS), instrumental color (L*, a*, and b* values), and pH of MDPM were evaluated on days 0, 2, 4, 6, 8, and 10 of chilled storage (2 °C). All commercial extracts showed antioxidant activity in the following order: grape > green tea > mate > rosemary > pomegranate, the latter addition promoted the highest TBARS values in MDPM during storage. The levels of 0.5, 0.25, and 0.125 % of grape, green tea, mate, and rosemary extracts showed the same positive effect in decelerating lipid oxidation in MDPM. The pH values of the MDPM decreased with increasing the extract concentrations. The commercial extracts led to a decrease in L* and b* values, and the grape extract provided the highest a* values in MDPM during chilled storage. The addition of commercial plant-derived extracts has proven to be an effective natural antioxidant to extend the shelf life of MDPM and consequently healthier and quality meat products can be produced.