Journal
MEAT SCIENCE
Volume 80, Issue 4, Pages 1326-1332Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2008.06.010
Keywords
Almond skins; Chicken breasts; Electron beam irradiation; Natural antioxidants
Categories
Funding
- USDA Cooperative Research, Education [2006-35503-17600]
- Extension Service Improving Food Quality and Value Program
- Southern California Institute of Food Technologists
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Antioxidant effects of electron beam irradiated almond skin powder (ASP) in raw minced chicken breasts (MCB) during refrigerated and frozen storage were studied. MCB samples were treated with BHT, nonirradiated ASP (0 kGy), irradiated ASP (10 kGy. 20 kGy and 30 kGy) and compared to MCB without antioxidants. Colour was determined on initial and final day of analysis while conjugated dienes (CD), peroxide values (POV), TBARS and hexanal content were evaluated periodically for 12 days of refrigerated storage and seven months of frozen storage. ASP addition lowered V values compared to MCB without ASP or BHT. During refrigerated storage, MCB containing ASP had decreased formation of lipid oxidation products ranging from 0 to 66%, 7 to 24%, 0 to 37% and 4 to 71% reduction in POV, CD, TBARS and hexanal content, respectively, as compared to MCB without antioxidants over duration of study. A 15-65%, 3-25%, 14-50% and 28-82% reduction in POV, CD, TBARS and hexanal content, respectively, for frozen MCB was detected. (C) 2008 Elsevier Ltd. All rights reserved.
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