Quality Characteristics of Raw and Cooked Spent Hen Pectoralis major Muscle During Chilled Storage: Effect of Tea Catechins
DOI:
https://doi.org/10.3923/ijps.2011.12.18Keywords:
Chilled storage, oxidative stability, tea catechins, spent hensAbstract
The effects of different concentrations (0, 100, 150 and 200 mg/kg samples) of antioxidant from Tea Catechins (TC) on oxidative stability of raw and cooked spent hen Pectoralis major muscles during chilled storage were studied. Adding TC could delay the accumulation of oxidation in both meat without any effect on shear force value and yield throughout chilled storage. However, discoloration of meat caused by adding TC was more pronounced in cooked samples than that found in raw meat.
References
Ahn, D.U., F.H. Wolfe and J.S. Sim, 1993. The effect of metal chelates, hydroxyl radical scavengers and enzyme systems on the lipid peroxidation of raw turkey meat. Poult. Sci., 72: 1972-1980.
Ajuyah, A.O., R.T. Hardin, K. Cheung and J.S. Sim, 1992. Yield, lipid, cholesterol and fatty acid composition of spent hens fed full-fat oil seeds and fish meal diets. J. Food Sci., 57: 338-341.
Allen, K. and D. Cornforth, 2009. The effect of chelating agents and spice-derived antioxidants on myoglobin oxidation in a lipid-free model system. J. Food Sci., 74: C375-C379.
Buege, J.A. and S.D. Aust, 1978. Microsomal Lipid, Peroxidation. In: Methods in Enzymology, Vol. 52, Flesicher, S. and L. Packer (Eds.)., Academic Press, New York, pp: 302-310.
Bozkurt, H., 2006. Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage. Meat Sci., 73: 442-450.
Chen, Z.Y. and P.T. Chan, 1996. Antioxidative activity of green tea catechins in canola oil. Chem. Physic. Lipids, 82: 163-172.
Halliwell, B. and J.M.C. Gutteridge, 1990. Role of free radicals and catalytic metal ions in human disease: An overview. Methods Enzymol., 186: 1-85.
Hashimoto, K., S. Watabe, M. Kono and K. Shiro, 1979. Muscle protein composition of sardine and mackerel. Biosci. Biotech. Biochem., 63: 2252-2255.
He, Y. and F. Shahidi, 1997. Antioxidant activity of green tea and its catechins in a fish meat model system. J. Agric. Food Chem., 45: 4262-4266.
Honikel, K.O., 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci., 49: 447-457.
Jo, C., J.H. Son, C.B. Son and M.W. Byun, 2003. Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4°C. Meat Sci., 64: 13-17.
Lawrie, R.A., 1991. Meat Science. 5th Edn., Pergamon Press, Oxford, UK.
Lee, S.O., J.S. Min, I.S. Kim and M. Lee, 2003. Physical evaluation of popped cereal snacks with spent hen meat. Meat Sci., 64: 383-390.
Li, C.T., 2006. Myofibrillar protein extracts from spent hen meat to improve whole muscle processed meats. Meat Sci., 72: 581-583.
Maher, M., M.N. O'Grady, D.J. Buckley, D. Troy, A.P. Moloney and J.P. Kerry, 2002. Effect of dietary supplementation and direct addition of tea catechins and rosemary on the oxidative stability of beef. the 48th international congress of meat science and technology 25-30 August 2002. Rome, 500-501.
McCarthy, T.L., J.P. Kerry, J.F. Kerry, P.B. Lynch and D.J. Buckley, 2001. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci., 57: 177-184.
Mitsumoto, M., M.N. O'Grady, J.P. Kerry and D.J. Buckley, 2005. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Sci., 69: 773-779.
Nowsad, A.A.K.M., S. Kanoh and E. Niwa, 2000. Thermal gelation characteristics of breast and thigh muscles of spent hen and broiler and their surimi. Meat Sci., 54: 169-175.
Nowsad, A.A., S. Kanoh and E. Niwa, 2000. Thermal gelation properties of spent hen mince and surimi. Poult. Sci., 79: 117-125.
O'Grady, M.N., M. Maher, D.J. Troy, A.P. Moloney and J.P. Kerry, 2006. An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef. Meat Sci., 73: 132-143.
Rhee, K.S., S.H. Cho and A.M. Pradahn, 1999. Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutto spent fowl meat,or beef. Meat Sci., 52: 135-141.
Sams, A.R., 1990. Lathyrogen effects on the collagen heat stability and tenderness of spent fowl muscle. Poult. Sci., 69: 477-481.
Steel, R.G.D. and J.H. Torrie, 1980. Principles and Procedures of Statistics (A Biometric Approach). 3rd Edn., McGraw-Hill, New York, USA., Pages: 672.
Tang, S.Z., J.P. Kerry, D. Sheehan, D.J. Buckley and P.A. Morrissey, 2000. Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart. Meat Sci., 56: 285-290.
Tang, S., J.P. Kerry, D. Sheehan and D.J. Buckley, 2001. A comparative study of tea catechins and α-tocopherol as antioxidants in cooked beef and chicken meat. Eur. Food Res. Technol., 213: 286-289.
Tang, S., D. Sheehan, D.J. Buckley, P.A. Morrissey and J.P. Kerry, 2001. Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle. Int. J. Food Sci. Technol., 36: 685-692.
Tang, S.Z., J.P. Kerry, D. Sheehan, D.J. Buckley and P.A. Morrissey, 2001. Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat. Meat Sci., 57: 331-336.
Tang, S.Z., J.P. Kerry, D. Sheehan and D.J. Buckley, 2002. Antioxidative mechanisms of tea catechins in chicken meat. Food Cham., 76: 45-51.
Tang, S.Z., S.Y. Ou, X.S. Huang, W. Li, J.P. Kerry and D.J. Buckley, 2006. Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions. J. Food Eng., 77: 248-253.
Wanasundara, U.N. and F. Shahidi, 1998. Antioxidant and pro-oxidant activity of green tea extracts in marine oils. Food Chem., 63: 335-342.
Wattanachant, S., S. Benjakul and D.A. Ledward, 2004. Composition, color and texture of Thai indigenous and broiler chicken muscles. Poult. Sci., 83: 123-128.
Wattanachant, S., S. Benjakul and D.A. Ledward, 2005. Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle. Food Chem., 93: 337-348.
Yanishlieva, N.V. and E.M. Marinova, 2001. Stabilisation of edible oils with natural antioxidants. Eur. J. Lipid Sci. Technol., 103: 752-767.
Zandi, P. and M.H. Gondon, 1999. Antioxidant activity of extracts from old tea leaves. Food Chem., 64: 285-288.
Zembayashi, M., D.K. Lunt and S.B. Smith, 1999. Dietary tea reduces the iron content of beef. Meat Sci., 53: 221-226.
Downloads
Published
Issue
Section
License
Copyright (c) 2011 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
