Assessment of the Antioxidant Potential of Food Ingredients in Fresh, Previously Frozen and Cooked Chicken Patties

Abstract

Antioxidants were added (concentration range 0-4%) to fresh, minced chicken meat. Antioxidant potential was assessed through TBARS and colour measurements. Optimum test ingredient concentrations determined were; aloe vera (AV) (1.0%), fenugreek (Fen) (0.01%), ginseng (Gin) (0.05%), mustard (Mtd) (0.25%), rosemary (RM) (0.1%), sage (S) (0.1%), soya protein (SP) (0.01%), tea catechins (TC) (0.01%) and whey protein concentrate (WPC) (2%). The optimum concentration of each test ingredient was incorporated into fresh, previously frozen and cooked chicken patties. Control meat (low vitamin E) was divided into 11 groups. Optimum concentrations of test ingredients were added (groups 1-9). BHA/BHT was group 10, control (group 11) and dietary vitamin E supplemented meat (group 12). In fresh meat, BHA/BHT was the most effective antioxidant, while RM was the most effective among the food ingredients tested. In previously frozen meat, Vitamin E, TC, S, BHA/BHT and RM were effective antioxidants. In cooked chicken patties, BHA/BHT was the most effective antioxidant, while TC were the most effective among the food ingredients tested. Antioxidants (BHA/BHT, RM, Vitamin E, TC and S) were more active in patties formed from previously frozen meat than patties formed from fresh meat and were most active in cooked patties. Thus, increasing the oxidative stress on the meat product, increased the effectiveness of added antioxidants. Overall, TC, RM and S had the best antioxidant potential in fresh, previously frozen and cooked chicken patties.