Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage.

Autor:	Rupasinghe RA; Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka., Alahakoon AU; Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka., Alakolanga AW; Department of Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka., Jayasena DD; Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka., Jo C; Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.
Jazyk:	angličtina
Zdroj:	Food science of animal resources [Food Sci Anim Resour] 2022 Jan; Vol. 42 (1), pp. 61-72. Date of Electronic Publication: 2022 Jan 01.
DOI:	10.5851/kosfa.2021.e62
Abstrakt:	Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 μg/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuum-packed chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings. Competing Interests: The authors declare no potential conflicts of interest. (© Korean Society for Food Science of Animal Resources.)
Databáze:	MEDLINE
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