Atchariya Chueachuaychoo
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
Saowakon Wattanachant
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
Soottawat Benjakul
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
ABSTRACT
The effects of different concentrations (0, 100, 150 and 200 mg/kg samples) of antioxidant from Tea Catechins (TC) on oxidative stability of raw and cooked spent hen Pectoralis major muscles during chilled storage were studied. Adding TC could delay the accumulation of oxidation in both meat without any effect on shear force value and yield throughout chilled storage. However, discoloration of meat caused by adding TC was more pronounced in cooked samples than that found in raw meat.
PDF References
How to cite this article
Atchariya Chueachuaychoo, Saowakon Wattanachant and Soottawat Benjakul, 2011. Quality Characteristics of Raw and Cooked Spent Hen Pectoralis major Muscle During Chilled Storage: Effect of Tea Catechins. International Journal of Poultry Science, 10: 12-18.
DOI: 10.3923/ijps.2011.12.18
URL: https://scialert.net/abstract/?doi=ijps.2011.12.18
DOI: 10.3923/ijps.2011.12.18
URL: https://scialert.net/abstract/?doi=ijps.2011.12.18
REFERENCES
- Ajuyah, A.O., R.T. Hardin, K. Cheung and J.S. Sim, 1992. Yield, lipid, cholesterol and fatty acid composition of spent hens fed full-fat oil seeds and fish meal diets. J. Food Sci., 57: 338-341.
CrossRef - Allen, K. and D. Cornforth, 2009. The effect of chelating agents and spice-derived antioxidants on myoglobin oxidation in a lipid-free model system. J. Food Sci., 74: C375-C379.
PubMed - Buege, J.A. and S.D. Aust, 1978. Microsomal Lipid, Peroxidation. In: Methods in Enzymology, Vol. 52, Flesicher, S. and L. Packer (Eds.)., Academic Press, New York, pp: 302-310.
CrossRefDirect Link - Bozkurt, H., 2006. Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage. Meat Sci., 73: 442-450.
CrossRefDirect Link - Chen, Z.Y. and P.T. Chan, 1996. Antioxidative activity of green tea catechins in canola oil. Chem. Physic. Lipids, 82: 163-172.
CrossRef - Halliwell, B. and J.M.C. Gutteridge, 1990. Role of free radicals and catalytic metal ions in human disease: An overview. Methods Enzymol., 186: 1-85.
CrossRefDirect Link - He, Y. and F. Shahidi, 1997. Antioxidant activity of green tea and its catechins in a fish meat model system. J. Agric. Food Chem., 45: 4262-4266.
Direct Link - Honikel, K.O., 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci., 49: 447-457.
CrossRefDirect Link - Jo, C., J.H. Son, C.B. Son and M.W. Byun, 2003. Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4°C. Meat Sci., 64: 13-17.
CrossRefDirect Link - Lee, S.O., J.S. Min, I.S. Kim and M. Lee, 2003. Physical evaluation of popped cereal snacks with spent hen meat. Meat Sci., 64: 383-390.
CrossRefDirect Link - Li, C.T., 2006. Myofibrillar protein extracts from spent hen meat to improve whole muscle processed meats. Meat Sci., 72: 581-583.
CrossRef - McCarthy, T.L., J.P. Kerry, J.F. Kerry, P.B. Lynch and D.J. Buckley, 2001. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci., 57: 177-184.
CrossRefDirect Link - Mitsumoto, M., M.N. O'Grady, J.P. Kerry and D.J. Buckley, 2005. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Sci., 69: 773-779.
CrossRefDirect Link - Nowsad, A.A.K.M., S. Kanoh and E. Niwa, 2000. Thermal gelation characteristics of breast and thigh muscles of spent hen and broiler and their surimi. Meat Sci., 54: 169-175.
CrossRef - Nowsad, A.A., S. Kanoh and E. Niwa, 2000. Thermal gelation properties of spent hen mince and surimi. Poult. Sci., 79: 117-125.
CrossRefDirect Link - O'Grady, M.N., M. Maher, D.J. Troy, A.P. Moloney and J.P. Kerry, 2006. An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef. Meat Sci., 73: 132-143.
CrossRef - Sams, A.R., 1990. Lathyrogen effects on the collagen heat stability and tenderness of spent fowl muscle. Poult. Sci., 69: 477-481.
Direct Link - Tang, S., J.P. Kerry, D. Sheehan and D.J. Buckley, 2001. A comparative study of tea catechins and α-tocopherol as antioxidants in cooked beef and chicken meat. Eur. Food Res. Technol., 213: 286-289.
CrossRefDirect Link - Tang, S., D. Sheehan, D.J. Buckley, P.A. Morrissey and J.P. Kerry, 2001. Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle. Int. J. Food Sci. Technol., 36: 685-692.
CrossRefDirect Link - Tang, S.Z., J.P. Kerry, D. Sheehan, D.J. Buckley and P.A. Morrissey, 2001. Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat. Meat Sci., 57: 331-336.
CrossRef - Tang, S.Z., J.P. Kerry, D. Sheehan and D.J. Buckley, 2002. Antioxidative mechanisms of tea catechins in chicken meat. Food Cham., 76: 45-51.
CrossRef - Tang, S.Z., S.Y. Ou, X.S. Huang, W. Li, J.P. Kerry and D.J. Buckley, 2006. Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions. J. Food Eng., 77: 248-253.
CrossRef - Wanasundara, U.N. and F. Shahidi, 1998. Antioxidant and pro-oxidant activity of green tea extracts in marine oils. Food Chem., 63: 335-342.
CrossRefDirect Link - Wattanachant, S., S. Benjakul and D.A. Ledward, 2004. Composition, color and texture of Thai indigenous and broiler chicken muscles. Poult. Sci., 83: 123-128.
CrossRefPubMedDirect Link - Wattanachant, S., S. Benjakul and D.A. Ledward, 2005. Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle. Food Chem., 93: 337-348.
CrossRef - Yanishlieva, N.V. and E.M. Marinova, 2001. Stabilisation of edible oils with natural antioxidants. Eur. J. Lipid Sci. Technol., 103: 752-767.
CrossRefDirect Link - Zandi, P. and M.H. Gondon, 1999. Antioxidant activity of extracts from old tea leaves. Food Chem., 64: 285-288.
CrossRefDirect Link - Zembayashi, M., D.K. Lunt and S.B. Smith, 1999. Dietary tea reduces the iron content of beef. Meat Sci., 53: 221-226.
CrossRef