Cinnamon bark deodorised aqueous extract as potential natural antioxidant in meat emulsion system: a comparative study with synthetic and natural food antioxidants

被引:21
作者
Chan, Kim Wei [1 ,2 ]
Khong, Nicholas M. H. [1 ]
Iqbal, Shahid [1 ,3 ]
Ch'ng, Soo Ee [2 ]
Younas, Umer [3 ]
Babji, Abdul Salam [2 ]
机构
[1] Univ Putra Malaysia, Inst Biosci, Lab Mol Biomed, Serdang 43400, Selangor, Malaysia
[2] Natl Univ Malaysia, Fac Sci & Technol, Sch Chem Sci & Food Technol, Food Sci Programme, Bangi 43600, Selangor, Malaysia
[3] Univ Sargodha, Dept Chem, Sargodha 40100, Pakistan
来源
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2014年 / 51卷 / 11期
关键词
Cinnamon bark; Deodorised extract; Oxidative stability; Chicken meatballs; Colour; Sensory acceptability; OXIDATIVE STABILITY; AMBIENT STORAGE; SUNFLOWER OIL; BRAN EXTRACTS; COOKED MEAT; STABILIZATION; CAPACITY; CONSTITUENTS; VARIETIES; PAKISTAN;
D O I
10.1007/s13197-012-0818-5
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Cinnamon deodorised aqueous extract (CinDAE) was prepared and evaluated for its total phenolic (315.3+/-35.4 mgGAE/g) and flavonoid (99.3+/-9.6 mgRE/g) contents. Stabilizing efficiency of CinDAE, for chicken meatballs, was measured against oxidative deterioration as function of storage time under chilled conditions. For this purpose, oxidative stability [2-thiobarbituric acid reactive substances (TBARS); peroxide value (PV)], colour and sensory acceptability were measured in the control meatballs (C), and those stabilized with 200 ppm of: CinDAE (T1), ascorbic acid (T2), BHA/BHT (50/50; w/w) (T3). In comparison to "C", induction period (IP) and redness (a* value) of the stabilized samples (T1, T2 and T3) were increased, while PV and TBARS were decreased throughout storage (8+/-1 degrees C) significantly (p< 0.05). Meanwhile, CinDAE slightly decreased L* value of the meatballs as compared to other tested samples. Conclusively, CinDAE improved stability and redness of chicken meatballs without negatively affecting its sensory acceptability (Hedonic test) up to a comparable extent to that of ascorbic acid/BHA/BHT and may potentially function as a dietary antioxidant for meat products.
引用
收藏
页码:3269 / 3276
页数:8
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