Abstract
In this work, an innovative strategy for raw chicken burger preservation, based on methanol–HCl extracts of octopus (Octopus vulgaris) (OVE) and squid (Dosidicus gigas) (DGE) skin pigments, was evaluated at 4 °C for 12 days. Burgers were prepared and divided into six groups: the control without any extract (CON), the control with 0.03% α-tocopherol (CET), and those containing 0.05% (OVE1, DGE1) and 0.1% (OVE2, DGE2) octopus and squid pigment extract, respectively. OVE yielded a higher rate of pigments with antioxidant activity (DPPH, ABTS, and ORAC) than DGE. The highest antimutagenic activity was detected in DGE according to the Ames’ Salmonella test. OVE1 and DGE1 burgers maintained lower pH values and were less sensitive to lipid oxidation (peroxide, anisidine, and total oxidation values). Evaluation of microbial growth by total bacterial count, lactic acid bacteria, Enterobacteriaceae spp., and fungi showed that OVE1 and DGE1 delayed bacterial contamination. The overall sensory quality was maintained for longer in the OVE- and DGE-supplemented chicken burgers than CON burgers. This study showed that OVE and DGE have potential as antioxidant and antimicrobial additives in chicken products.
Highlights
Chicken meat products are favored by consumers around the world because of their composition and health benefits (Zhang et al, 2016)
The inhibitory effect of the O. vulgaris and D. gigas skin ommochrome pigment extracts against aflatoxin B1 (AFB1) was expressed as the percentage inhibition of the mutagenicity caused by 500 ng of pure AFB1 (Equation 1)
The antioxidant activity of both pigments was considered effective for transferring hydrogen atoms since these values were higher than those for Trolox (30%) measured by DPPH (Sacchetti et al, 2005) and for grape seed (14.7 μmol TE/g) determined using oxygen radical absorbance capacity (ORAC) (Bunea et al, 2012)
Summary
Chicken meat products are favored by consumers around the world because of their composition and health benefits (Zhang et al, 2016). Among the various culinary types of chicken meat, burgers are one of the most common (Ramsing, 2020). Various factors are associated with increased in consumption of chicken burgers, such as their high nutritional value and attractive sensory attributes (Ramsing, 2020). The minced muscle used in chicken burgers is more vulnerable to peroxidation and microbial growth due to disruption of the cellular components induced by the grinding process. Different preservative compounds have been used to prevent deterioration of quality during the storage of raw chicken meat products (Aziz & Karboune, 2018)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
