14B-2 |
Effect of antioxidants and plant extracts on physicochemical properties and quality of irradiated chicken breasts on storage at 5oC |
N. S. HETTIARACHCHY and C. K. Yang. Dept. of Food Science, Univ. of Arkansas, 2650 N. Young Ave., N-218 Food Science Bldg., Fayetteville, AR 72704-5690 Irradiation is one of the most effective technologies in reducing the number of pathogenic microorganisms in food products. FDA granted permission to irradiate meat products in February 2000. However, irradiation can reduce the quality of food including lipid oxidation, color change, and off-odor production. These impacts may affect the consumer acceptance of irradiated meat products. Antioxidants infused into fresh meats prior to irradiation can prevent oxidative rancidity and improve color stability. The objective of this study was to evaluate the effectiveness of synthetic antioxidants and natural plant extracts with varying concentrations on physicochemical properties during and after irradiation of chicken breast meats stored at 5 oC for 0, 3, 6, 9, and 12 days. Fresh boneless and skinless chicken breast meats were vacuum infused with varying concentrations of antioxidants: green tea/fenugreek/rosemary extracts or a-tocopherol/TBHQ (tert-butylhydroquinone), and irradiated. The targeted and actual irradiation dosages were 3.0 and 3.5 kGy, respectively. The stored meats, raw and cooked meats were evaluated for pH, color, water holding capacity, and TBARS. a-tocopherol infused breast meats had lower water-holding capacity (WHC) after irradiation. Fenugreek at 1,500, 2,500, and 3,500 ppm, and TBHQ at 200 ppm were most effective in minimizing pink color development during irradiation. Although irradiation enhanced lipid oxidation, TBARS values decreased with increased concentrations of antioxidants. TBHQ was the most effective antioxidant in retarding lipid oxidation. Green tea extract at 1,500, 2,500, and 3,500 ppm was more effective than any other extracts in minimizing oxidation. Green tea, fenugreek and rosemary extracts, a-tocopherol, and TBHQ can be used to minimize lipid oxidation. Fenugreek extract and TBHQ were most effective in minimizing pink color development during irradiation. Our data demonstrated that green tea, fenugreek and rosemary extracts, a-tocopherol, and TBHQ can be effectively used to minimize quality changes caused by irradiation.
Session 14B, Food Chemistry: Physicochemical properties
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