Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a Spondias mombin L. Bagasse Phenolic-Rich Extract.

Deocleciano C De Santana Neto,Bruno R L A Meireles,Valquíria C S Ferreira,Íris B S Araújo,Ângela M T M Cordeiro,Mario Estévez,Fábio A P Silva

doi:10.3390/foods10061338

Deocleciano C De Santana Neto, Bruno R L A Meireles + Show 5 more

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https://doi.org/10.3390/foods10061338

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Abstract

This study evaluated the impact of yellow mombin (Spondias mombin L.) bagasse extract (YMBE) on the color degradation, protein and lipid oxidation in ready-to-eat chicken patties during 15 days of refrigerated storage. Two formulations of chicken patties were developed: chicken patties control - PCON (without the antioxidant extract) and chicken patties with yellow mombin extract - PYME (with the antioxidant extract). The extract was effective in maintaining red color and inhibiting myoglobin degradation in the evaluated samples. The generation of lipid oxidation compounds during storage of the treated samples was delayed by 92.37% for peroxide index, 89.89% for conjugated dienes, 74.29% for tiobarbituric acid reactive substances (TBARs) and 92.55% for ρ-anisidine compared to the control samples. Moreover, the addition of YMBE inhibited the formation of carbonyl compounds during cold storage compared to the control samples. Extracts obtained from the yellow mombin bagasse act as a good natural antioxidant for ready-to-eat chicken patties inhibiting protein and lipid oxidative damage during cold storage, being a potential preservative to replace synthetic antioxidants in meat products.

Highlights

Chicken meat has desirable nutritional characteristics, as it has low lipid levels and is rich in polyunsaturated fatty acids [1,2]
Chicken meat is susceptible to oxidative damage of lipids and proteins, which are the main causes of reduced shelf life and nutritional value in meat products [3,4,5,6,7]
Lipid oxidation leads to the generation of a wide range of degradation products that may be responsible for undesirable odors and flavors in meat and meat products [8]

Summary

Introduction

Chicken meat has desirable nutritional characteristics, as it has low lipid levels and is rich in polyunsaturated fatty acids [1,2]. The food industry has not measured efforts to reduce or replace the use of artificial additives in the preparation of processed products, given recent studies relating to the negative health effects of continuous consumption of synthetic compounds [6]. In this segment, the meat industry has invested in the search for natural ingredients that minimize oxidation reactions in meat products, increasing their shelf life

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