title: Effect of electron beam irradiation and storage at 5 degrees C on thiobarbituric acid reactive substances and carbonyl contents in chicken breast meat infused with antioxidants and selected plant extracts.
abstract: This study evaluated the effectiveness of synthetic and natural antioxidants, green tea, commercial grape seed extracts/combinations, and TBHQ, with varying concentrations of lipid oxidation of nonirradiated and irradiated chicken breast meats stored at 5 degrees C for 12 days. Fresh boneless and skinless chicken breast meats were vacuum-infused with varying concentrations of antioxidants: green tea, grape seed extracts alone/in combination, and TBHQ. The irradiation dosage was 3.0 kGy. Carbonyl values of raw chicken meat and thiobarbituric acid reactive substances (TBARS) values of raw and cooked chicken meat were determined for 0-12 days at 5 degrees C storage. TBARS values for 0-12 days of storage at 5 degrees C ranged from 1.21 to 7.3 and 1.22 to 8.51 mg malondialdehyde/100 g chicken for nonirradiated and irradiated raw chicken, respectively. TBARS values of cooked chicken ranged from 2.19 to 35.83 and 2.45 to 45.72 mg malondialdehyde/100 g chicken for nonirradiated and irradiated chicken, respectively. Irradiation increased TBARS values of both controls and plant extracts. The carbonyl content in meat lipid ranged from 1.7 to 2.9 and 1.7 to 4.41 micromol acetophenone/10 g of nonirradiated and irradiated chicken meat, respectively, and meat protein ranged from 1.4 to 2.07 and 1.41 to 2.72 micromol/10 g meat. Infusion of chicken meat with selected plant extracts is an effective method to minimize lipid oxidation and volatiles developments caused by irradiation.
authors.affiliation: Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, USA.
authors.forename: Taha
authors.initials: T
authors.lastname: Rababah
authors.forename: Navam
authors.initials: N
authors.lastname: Hettiarachchy
authors.forename: Ronny
authors.initials: R
authors.lastname: Horax
authors.forename: Satchithanandam
authors.initials: S
authors.lastname: Eswaranandam
authors.forename: Andronikos
authors.initials: A
authors.lastname: Mauromoustakos
authors.forename: James
authors.initials: J
authors.lastname: Dickson
authors.forename: Steven
authors.initials: S
authors.lastname: Niebuhr
mesh_terms: D000098:Acetophenones / Q000032:analysis; D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage*; D002645:Chickens; D003080:Cold Temperature; D005514:Food Irradiation; D005519:Food Preservation; D006873:Hydroquinones; D015227:Lipid Peroxidation / Q000187:drug effects; D008055:Lipids / Q000032:analysis; D008460:Meat / Q000032:analysis*; D010936:Plant Extracts / Q000008:administration & dosage*; D011506:Proteins / Q000032:analysis; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis*; D014835:Volatilization
chemical_list: D000098:Acetophenones; D000975:Antioxidants; D006873:Hydroquinones; D008055:Lipids; D010936:Plant Extracts; D011506:Proteins; D017392:Thiobarbituric Acid Reactive Substances; C018855:2-tert-butylhydroquinone; C038699:acetophenone