title: Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage.
abstract: BACKGROUND
  Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for chicken meat products. Accordingly, meat processing industries are looking for combinations of natural antioxidants to enhance the oxidative stability and consumer acceptability of meat based products. The present study aimed to investigate the influence of directly added quercetin dihydrate in combination with α-tocopherol on oxidative stability, color characteristics, total carbonyls and flavor volatile compounds in chicken meat patties.
  
  
  METHODS
  Considering the preliminary studies, 3 levels of quercetin dihdrate @ 25, 50 and 100 mg/kg meat in combination with α-tocopherol at the rate 100 and 200 mg/kg meat were added to develop chicken meat patties and were stored at refrigeration temperature for 7 days. The oxidative stability of the antioxidant treated patties was determined by measuring malonaldehydes using TBARS and total carbonyls assay. The color (Lightness, redness and yellowness) of the patties was determined by using Konica Minolta Color Meter. Moreover, the volatile compounds were measured through gas chromatography at various storage intervals.
  
  
  RESULTS
  The results elucidated that quercetin dehydrate inclusion at the rate of 50 mg/kg meat as well as particularly 100 mg/kg meat decreased the oxidation by reducing generation of malonaldehydes and total carbonyls in treated patties. Highest value for TBARS at initiation of storage was reported in (T0) as 1.93 ± 0.02 whereas lowest were reported in T6and T5as 0.37 ± 0.01 and 0.38 ± 0.03 that were increased to 3.47 ± 0.14, 0.90 ± 0.05 and 0.94 ± 0.34 at the completion of storage. Moreover, the lowest carbonyls also reported in T6 and the values at various storage intervals (1st, 3rd and 7th) were as 0.59 ± 0.025, 0.77 ± 0.015 and 1.02 ± 0.031, respectively. The antioxidants inclusion also inhibited volatile flavoring compounds particularly aldehydes like hexanal and pentanal in a dose dependent manner (p ≤ 0.05). Lowest hexanal values reported in T6as 2488 ± 103 followed by T4(3701 ± 111) at the start of the trial whereas highest in T0(control) as 54,768 ± 431 that were increased to 9569 ± 607, 112,550 ± 897 and 359,826 ± 1285, correspondingly. The hexanal, as a critical indicator for the determination of volatiles in meat based products, was decreased with the addition of antioxidants and its highest values were reported in control group.
  
  
  CONCLUSIONS
  Quercetin dihydrate addition along with alpha tocopherol is a pragmatic choice to improve oxidative storability and volatile flavor compounds in cooked meat patties. The data obtained will help meat processor to better develop antioxidant enriched formulations to augment oxidative stability and quality of processed meat products.
authors.affiliation: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan. ftsohaib@yahoo.com.
authors.forename: Muhammad
authors.initials: M
authors.lastname: Sohaib
authors.affiliation: Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University, Faisalabad, 38040, Pakistan.
authors.forename: Faqir Muhammad
authors.initials: FM
authors.lastname: Anjum
authors.affiliation: Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University, Faisalabad, 38040, Pakistan.
authors.forename: Muhammad Sajid
authors.initials: MS
authors.lastname: Arshad
authors.affiliation: Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan.
authors.forename: Muhammad
authors.initials: M
authors.lastname: Imran
authors.affiliation: Department of Food Science, Nutrition and Home Economics, Government College University, Faisalabad, Pakistan.
authors.forename: Ali
authors.initials: A
authors.lastname: Imran
authors.affiliation: Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
authors.forename: Shahzad
authors.initials: S
authors.lastname: Hussain
mesh_terms: D000447:Aldehydes / Q000032:analysis / Q000737:chemistry; D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D002645:Chickens; D003296:Cooking; D029721:Drosophila Proteins; D005511:Food Handling / Q000379:methods*; D061353:Food Storage / Q000379:methods; D050356:Lipid Metabolism; D008055:Lipids / Q000737:chemistry; D033681:Mitochondrial Membrane Transport Proteins; D010084:Oxidation-Reduction; D011200:Poultry; D011506:Proteins / Q000737:chemistry / Q000378:metabolism; D011794:Quercetin / Q000737:chemistry; D055549:Volatile Organic Compounds / Q000032:analysis / Q000737:chemistry; D024502:alpha-Tocopherol / Q000737:chemistry
chemical_list: D000447:Aldehydes; D000975:Antioxidants; C110283:COLT protein, Drosophila; D029721:Drosophila Proteins; D008055:Lipids; D033681:Mitochondrial Membrane Transport Proteins; D011506:Proteins; D055549:Volatile Organic Compounds; D011794:Quercetin; D024502:alpha-Tocopherol
keywords: Antioxidants; Hexanal; Quercetin dihydrate; Storability; TBARS; Total carbonyls; Volatiles