Page 349 - Natural Antioxidants, Applications in Foods of Animal Origin

328 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir significantly reduced at six months of storage in raw and cooked samples.

The higher concentration of dietary GPC increased the ABTS values only in
the raw samples. The researchers stated that dietary GPC could be effective
in inhibiting lipid oxidation of chilled and frozen stored chicken patties.
Efficiency of four concentrations (0.5, 1, 1.5, and 2%) of GADF on
susceptibility of raw and cooked chicken breast hamburger to lipid oxida-
tion was investigated after 0, 3, 5, and 13 days of refrigerated storage at
4 °C (Sáyago-Ayerdi et al., 2009b). A significant reduction in lightness
and yellowness and increase in redness as a result of GADF addition were
observed in raw and cooked chicken hamburgers. Addition of GADF signifi-
cantly improved the oxidative stability and the radical scavenging activity in
raw and cooked chicken hamburgers. The ability of GADF to prevent lipid
oxidation was concentration-dependent. Acceptability of chicken meat was
not affected by the addition of GADF.
Guava powder (0.5 and 1 %) was used as a source of ADF in sheep meat
nuggets and its effect was evaluated against control (Verma et al., 2013).
Guava powder was found rich in DF (43.21%), phenolics (44.04 mgGAE/g)
and possessed good radical scavenging activity as well as reducing power.
Total phenolics and TDF content significantly increased in nuggets with
added guava powder. Product redness value was significantly improved due
to guava powder. Guava powder was found to retard lipid peroxidation of
cooked sheep meat nuggets as measured by TBARS number during refriger-
ated storage. Acceptability of the product remained unchanged due to addi-
tion of guava powder.
The antioxidant potential of bael (Aegle marmelos L.) pulp residue
(BPR) and its influence at two different levels (0.25 and 0.5%) as an ADF
on the quality of goat meat nuggets was investigated (Das et al., 2015). The
antioxidant potential (total phenolics, radical-scavenging activity, and ferric
reducing antioxidant power) and DF content of BPR were evaluated. BPR
contained good amount of total phenolics (15.16 mgGAE/g dry weight) and
DF (56.91%). BPR significantly improved the emulsion stability, cooking
yield, ash, total phenolics, DF, and color characteristics of the meat products.
On another side, BPR decreased the hardness, gumminess, and chewiness.
Sensory evaluation of the products revealed significant improvement in the
appearance score and non-significant increase in the score of other attributes.
BPR decreased lipid peroxidation and microbial counts in meat products
during 21 days of refrigerated storage (4±1 °C) period. It was concluded that
BPR being a rich in bioactive components such as phenolic compounds and
DF, could be used as an ADF in muscle food products without affecting its
quality and acceptability.