Clare Maria O`Sullivan
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
Anna-Marie Lynch
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
Patrick Brendan Lynch
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
Denis Joseph Buckley
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
Joseph Patrick Kerry
Department of Food and Nutritional Sciences, University College Cork,
National University of Ireland, Cork, Ireland
ABSTRACT
Antioxidants were added (concentration range 0-4%) to fresh, minced chicken meat. Antioxidant potential was assessed through TBARS and colour measurements. Optimum test ingredient concentrations determined were; aloe vera (AV) (1.0%), fenugreek (Fen) (0.01%), ginseng (Gin) (0.05%), mustard (Mtd) (0.25%), rosemary (RM) (0.1%), sage (S) (0.1%), soya protein (SP) (0.01%), tea catechins (TC) (0.01%) and whey protein concentrate (WPC) (2%). The optimum concentration of each test ingredient was incorporated into fresh, previously frozen and cooked chicken patties. Control meat (low vitamin E) was divided into 11 groups. Optimum concentrations of test ingredients were added (groups 1-9). BHA/BHT was group 10, control (group 11) and dietary vitamin E supplemented meat (group 12). In fresh meat, BHA/BHT was the most effective antioxidant, while RM was the most effective among the food ingredients tested. In previously frozen meat, Vitamin E, TC, S, BHA/BHT and RM were effective antioxidants. In cooked chicken patties, BHA/BHT was the most effective antioxidant, while TC were the most effective among the food ingredients tested. Antioxidants (BHA/BHT, RM, Vitamin E, TC and S) were more active in patties formed from previously frozen meat than patties formed from fresh meat and were most active in cooked patties. Thus, increasing the oxidative stress on the meat product, increased the effectiveness of added antioxidants. Overall, TC, RM and S had the best antioxidant potential in fresh, previously frozen and cooked chicken patties.
How to cite this article
Clare Maria O`Sullivan, Anna-Marie Lynch, Patrick Brendan Lynch, Denis Joseph Buckley and Joseph Patrick Kerry, 2004. Assessment of the Antioxidant Potential of
Food Ingredients in Fresh, Previously Frozen and Cooked Chicken Patties. International Journal of Poultry Science, 3: 337-344.
DOI: 10.3923/ijps.2004.337.344
URL: https://scialert.net/abstract/?doi=ijps.2004.337.344
DOI: 10.3923/ijps.2004.337.344
URL: https://scialert.net/abstract/?doi=ijps.2004.337.344