Effect of Type I and Type II Antioxidants on Oxidative Stability, Microbial Growth, pH, and Color in Raw Poultry Meat

Xiaoxi  Wang; Karin  Allen; Abdulla  Khan

doi:10.4236/fns.2015.616159

Journals by Subject

Journals by Title

FNS Vol.6 No.16 , December 2015

Effect of Type I and Type II Antioxidants on Oxidative Stability, Microbial Growth, pH, and Color in Raw Poultry Meat

Abdulla Khan, Karin Allen, Xiaoxi Wang

Abstract: Meat color is an intrinsic property that plays a major role in consumer’s perception. Lipid oxidation by-products as well as free iron can adversely affect meat color. This study was to compare the effect of Type I (radical quenching) antioxidants eugenol and rosmarinic acid (RA) to that of Type II (metal chelating) antioxidants milk mineral (MM), phytate, and sodium tri-polyphosphate (STPP) in raw ground chicken patties packed with a single layer of polyvinylchloride (PVC) overwrap. Packaged patties were stored at 4℃ and analyzed on 0, 1, 4, 7, and 10 days for pH, surface color, extent of lipid oxidation, oxymyoglobin content, and microbial load. Color stability was measured using Hunter MiniScan calorimeter (L*, a*, b* values). An effect was observed in L* values (P < 0.05) of meat color between treatments due to the type of antioxidant. Lightness values for STPP and phytate were low and differed (P < 0.05) from eugenol and rosmarinic acid. Milk mineral effectively preserved fresh color and slowed lipid oxidation in chicken patties by day 10. Aerobic plate counts increased over the entire testing period while values for lightness, redness, yellowness and chroma decreased indicating an increase in pH favored microbial spoilage of the meat or vice versa. By day 10, eugenol and MM were more effective and significantly different (P < 0.05) than STPP in controlling lipid oxidation measured as thiobarbituric acid reactive substances (0.198 mg/kg, 0.198 mg/kg, and 0.268 mg/kg, respectively). A positive correlation (r = 0.24, P < 0.005) between lipid oxidation and color saturation was observed indicating that poultry color darkened with increasing lipid oxidation levels.

Keywords: Poultry Color, Antioxidants, Myoglobin Oxidation, Lipid Oxidation, Metal Chelation

Cite this paper: Khan, A. , Allen, K. and Wang, X. (2015) Effect of Type I and Type II Antioxidants on Oxidative Stability, Microbial Growth, pH, and Color in Raw Poultry Meat. Food and Nutrition Sciences, 6, 1541-1551. doi: 10.4236/fns.2015.616159.

References

[1] Blessing, M.H. and Müller, G. (1974) Myoglobin Concentration in the Chicken, Especially in the Gizzard (a Biochemical, Light and Electron Microscopic Study). Comparative Biochemistry and Physiology Part A: Physiology, 47, 535-540.
http://dx.doi.org/10.1016/0300-9629(74)90017-6

[2] Fox, J.B. (1966) Chemistry of Meat Pigments. Journal of Agricultural and Food Chemistry, 14, 207-210.
http://dx.doi.org/10.1016/0300-9629(74)90017-6

[3] Han, D., McMillin, K.W. and Godber, J.S. (1994) Hemoglobin, Myoglobin, and Total Pigments in Beef and Chicken Muscles: Chromatographic Determination. Journal of Food Science, 59, 1279-1282.
http://dx.doi.org/10.1111/j.1365-2621.1994.tb14695.x

[4] Livingston, D.J. and Brown, W.D. (1981) The Chemistry of Myoglobin and Its Reactions [Meat Pigments, Food Quality Indices]. Food Technology, 38, 238-252.

[5] Naveena, B.M., Faustman, C., Tatiyaborworntham, N., Yin, S., Ramanathan, R. and Mancini, R.A. (2010) Detection of 4-Hydroxy-2-Nonenal Adducts of Turkey and Chicken Myoglobins Using Mass Spectrometry. Food Chemistry, 122, 836-840.
http://dx.doi.org/10.1016/j.foodchem.2010.02.062

[6] Sánchez-Escalante, A., Djenane, D., Torrescano, G., Beltrán, J.A. and Roncalés, P. (2001) The Effects of Ascorbic Acid, Taurine, Carnosine and Rosemary Powder on Colour and Lipid Stability of Beef Patties Packaged in Modified Atmosphere. Meat Science, 58, 421-429.
http://dx.doi.org/10.1016/S0309-1740(01)00045-6

[7] Bolumar, T., Andersen, M.L. and Orlien, V. (2011) Antioxidant Active Packaging for Chicken Meat Processed by High Pressure Treatment. Food Chemistry, 129, 1406-1412.
http://dx.doi.org/10.1016/j.foodchem.2011.05.082

[8] Hernández, E.H., Ponce, E.A., Jaramillo, M.E.F. and Guerrero, I.L. (2009) Antioxidant Effect Rosemary (Rosmarinus officinalis L.) and Oregano (Origanum vulgare L.) Extracts on TBARS and Colour of Model Raw Pork Batters. Meat Science, 81, 410-417.
http://dx.doi.org/10.1016/j.meatsci.2008.09.004

[9] Lee, K.G. and Shibamoto, T. (2001) Antioxidant Property of Aroma Extract Isolated from Clove Buds [Syzygium aromaticum (L.)]. Food Chemistry, 74, 443-448.
http://dx.doi.org/10.1016/S0308-8146(01)00161-3

[10] Choe, E. and Min, D.B. (2006) Mechanisms and Factors for Edible Oil Oxidation. Comprehensive Reviews in Food Science and Food Safety, 5, 169-186.
http://dx.doi.org/10.1111/j.1541-4337.2006.00009.x

[11] Vasavada, M.N., Dwivedi, S. and Cornforth, D. (2006) Evaluation of Garam Masala Spices and Phosphates as Antioxidants in Cooked Ground Beef. Journal of Food Science, 71, C292-C297.
http://dx.doi.org/10.1111/j.1750-3841.2006.00039.x

[12] Genena, A.K., Hense, H., Smania Jr., A. and de Souza, S.M. (2008) Rosemary (Rosmarinus officinalis): A Study of the Composition, Antioxidant and Antimicrobial Activities of Extracts Obtained with Supercritical Carbon Dioxide. Food Science and Technology, 28, 463-469.
http://dx.doi.org/10.1590/s0101-20612008000200030

[13] Muraoka, S. and Miura, T. (2004) Inhibition of Xanthine Oxidase by Phytic Acid and Its Antioxidative Action. Life Sciences, 74, 1691-1700.
http://dx.doi.org/10.1016/j.lfs.2003.09.040

[14] Allen, K. and Cornforth, D. (2007) Antioxidant Mechanism of Milk Mineral-High-Affinity Iron Binding. Journal of Food Science, 72, C078-C083.
http://dx.doi.org/10.1111/j.1750-3841.2006.00199.x

[15] John, C. and Henry, M. (1967) Sodium Tripolyphosphate Granular Product.
http://patft1.uspto.gov/netacgi/nph-Parser?patentnumber=3338671

[16] Tougan, P.U., Dahouda, M., Salifou, C.F.A., Ahounou, S.G.A., Kpodekon, M.T., Mensah, G.A. and Karim, I.Y.A. (2013) Conversion of Chicken Muscle to Meat and Factors Affecting Chicken Meat Quality: A Review. International Journal of Agronomy and Agricultural Research, 3, 1-20.

[17] Allen, K. and Cornforth, D. (2010) Comparison of Spice-Derived Antioxidants and Metal Chelators on Fresh Beef Color Stability. Meat Science, 85, 613-619.
http://dx.doi.org/10.1016/j.meatsci.2010.03.012

[18] Bowen, W.J. (1949) The Absorption Spectra and Extinction Coefficients of Myoglobin. Journal of Biological Chemistry, 179, 235-245.

[19] Allen, K. and Cornforth, D. (2009) Effect of Chelating Agents and Spice-Derived Antioxidants on Myoglobin Oxidation in a Lipid-Free Model System. Journal of Food Science, 74, C375-C379.
http://dx.doi.org/10.1111/j.1750-3841.2009.01170.x

[20] Hunt, M.C. (1991) Guidelines for Meat Color Evaluation. Proceedings of the 44th Reciprocal Meat Conference, Manhattan, 9-12 June 1991, American Meat Science Association, Savoy, 9-10.

[21] Buege, J.A. and Aust, S.D. (1978) Microsomal Lipid Peroxidation. Methods in Enzymology, 52, 302-310.
http://dx.doi.org/10.1016/S0076-6879(78)52032-6

[22] Carpenter, C.E. and Clark, E. (1995) Evaluation of Methods Used in Meat Iron Analysis and Iron Content of Raw and Cooked Meats. Journal of Agricultural and Food Chemistry, 43, 1824-1827.
http://dx.doi.org/10.1021/jf00055a014

[23] Folch, J., Lees, M. and Stanley, G.H.S. (1957) A Simple Method for the Isolation and Purification of Total Lipids from Animal Tissues. Journal of Biological Chemistry, 226, 497-509.

[24] Luna, A.M. (2011) A Simplified Chloroform-Methanol Method for the Quantitative Determination of Total Lipids in Meat and Poultry. Proceedings of the 35th National Nutrient Databank Conference, Bethesda, 8 April 2011.

[25] Jaspreet, A., David, H., Janet, R. and Pamela, P. (2014) Agricultural Research Service Report: USDA National Nutrient Databank for Food Composition (No. 8040-52000-064-00). USDA-ARS, Washington DC.
http://www.ars.usda.gov/research/projects/projects.htm?ACCN_NO=426560

[26] National Chicken Council (2012) The Nutritional Value of Chicken.
http://www.nationalchickencouncil.org/chicken-the-preferred-protein-for-your-health-and-budget/
the-nutritional-value-of-chicken/

[27] International Commission on Illumination (1978) Recommendations on Uniform Color Spaces, Color-Difference Equations, Psychometric Color Terms. Vols. 1-CIE Publication No. 15, Vol. Supplement No. 2, Paris.

[28] Melvin, H. and Andy, K. (2012) Meat Color Measurement Guidelines. American Meat Science Association, Champaign.

[29] Turp, G.Y. and Serdaroglu, M. (2004) The Effect of Ascorbic Acid, Rosemary Extract and α-Tocopherol/Ascorbic Acid on Some Quality Characteristics of Chicken Patties Stored at 4℃ for 7 Days. Journal of Food Science and Technology, 7, 153-157.

[30] Chouliara, E., Karatapanis, A., Savvaidis, I.N. and Kontominas, M.G. (2007) Combined Effect of Oregano Essential Oil and Modified Atmosphere Packaging on Shelf-Life Extension of Fresh Chicken Breast Meat, Stored at 4℃. Food Microbiology, 24, 607-617.
http://dx.doi.org/10.1016/j.fm.2006.12.005

[31] Jay, J.M. (1995) Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth. In: Jay, J.M., Loessner, M.J. and Golden, D.A., Eds., Modern Food Microbiology, 6th Edition, Aspen Publishers, New York, 38-66.
http://dx.doi.org/10.1007/978-1-4615-7476-7

[32] Min, B. and Ahn, D.U. (2009) Factors in Various Fractions of Meat Homogenates That Affect the Oxidative Stability of Raw Chicken Breast and Beef Loin. Journal of Food Science, 74, C41-C48.
http://dx.doi.org/10.1111/j.1750-3841.2008.01003.x

[33] Pradhan, A.A., Rhee, K.S. and Hernández, P. (2000) Stability of Catalase and Its Potential Role in Lipid Oxidation in Meat. Meat Science, 54, 385-390.
http://dx.doi.org/10.1016/S0309-1740(99)00114-X

[34] Allen, C.D., Fletcher, D.L., Northcutt, J.K. and Russell, S.M. (1998) The Relationship of Broiler Breast Color to Meat Quality and Shelf-Life. Poultry Science, 77, 361-366.
http://dx.doi.org/10.1093/ps/77.2.361

[35] Harmayani, E., Sofos, J.N. and Schmidt, G.R. (1991) Growth and Aminopeptidase Activity of Pseudomonas fragi in Presence of Phosphates. Lebensmittel Wissenschaft Technologie, 24, 350-354.