A Chemometric Approach to Oxidative Stability and Physicochemical Quality of Raw Ground Chicken Meat Affected by Black Seed and Other Spice Extracts.

Małgorzata Muzolf-Panek,Tomasz Szablewski,Anna Kaczmarek,Kinga Stuper-Szablewska,Małgorzata Majcher,Jolanta Tomaszewska-Gras,Renata Cegielska-Radziejewska

doi:10.3390/antiox9090903

Abstract

The effects of black seed (Nigella sativa), allspice, bay leaf, caraway, cardamom, clove, and nutmeg extracts on the quality of raw ground chicken legs stored at 4 °C were investigated. During 12 days of storage, conjugated diene (CD) content, thiobarbituric acid reactive substances (TBARS), oxidation induction time (IP) by DSC (differential scanning calorimetry), hexanal content by GC-SPME-MS, thiol group (SH) content were determined. Moreover, microbial growth, pH and color of the samples were investigated. Sensory analysis was also realized. All extracts increased oxidative stability and safety of meat, significantly changed the color of the samples, stabilized the pH and increased their sensory scores (except color of samples with bay leaf and black seed) when comparing to control. Black seed, allspice and clove extracts showed high antioxidant capacity in lipid (CD = 0.23%, 0.28%, and 0.37%, respectively; TBARS = 0.55, 0.50, and 0.48 mg/kg, respectively) and protein fraction (SH content = 47.9, 52.1 and 52.7 nmol/g, respectively), although the ABTS•+ radical scavenging activity of black seed (33.1 µM/g) was significantly lower than the cloves (2496 µM/g) and allspice (815 µM/g). In the sensory analysis the highest scores were ascribed to the sample with cardamom followed by cloves. Principal component analysis (PCA) indicated complex and inseparable interrelationship among lipid and protein oxidation processes and the relationship of the protein oxidation on the lightness of meat. The results enabled to discriminate the meat samples, showing a great impact of the extracts on the final quality of raw chicken meat with black seed being potent antioxidant active additive.

Highlights

Poultry meat is the most consumed meat worldwide, and the second, after pork, in countries of the EU [1]
Our results are in agreement with the study of [32] who showed that the ABTS+ radical scavenging capacity of the extracts from cloves and allspice were very high with the TEAC values of 2071 and
The results of this study indicated clearly that the addition of spice extracts decreased lipid and protein oxidation and increased microbiological stability of raw ground chicken stored at 4 ◦ C

Summary

Introduction

Poultry meat is the most consumed meat worldwide, and the second, after pork, in countries of the EU [1]. It gained a great popularity among consumers because of its low preparation time necessary, low cost, and a wide offer of easy-to-prepare poultry-based products [2]. The much higher degree of unsaturation of fatty acids of chicken meat in comparison to other types of meat accelerates the oxidative processes, leading to the fast decrease of meat quality [4,5]. Other factors affecting oxidative stability of meat are storage conditions and technological processes the meat is subjected to, like grinding which increases meat surface exposed to reactive oxygen species (ROS) [7]. Gram positive: Lactic acid bacteria (LAB) and Gram negative: Pseudomonas and Enterobacteriaceae are the most common bacteria in raw meat related with its spoilage [8]

Objectives

Results

Conclusion