UPTAKE EFFICIENCY OF NATURAL ANTIOXIDANTS INTO CHICKEN BREAST MEAT

Abstract

The efficiency of natural antioxidant uptake into fresh and frozen chicken breast meat was investigated. Uniform pieces of chicken breast fillets (4 × 2 × 2 cm) were immersed for increments between 0 and 60 min in solution containing extracts of natural antioxidants of rosemary, small red bean, sunflower seed, and ginger at200 mg total phenolic equivalent. Moisture uptake and antioxidant (phenolic content) diffusion into different layers of chicken breast fillets were monitored. The moisture uptake was found significantly highest (P fascia membrane side> the core. Fresh and frozen breast fillets dipped into rosemary solution had the highest total phenolic content over immersion time, while the highest penetration of phenolic content was found in frozen samples. Rapid absorption of phenolic content in fresh meat was in the first 20 min and the frozen meat was at 60 min. These finding proved that all antioxidants were capable of improving moisture uptake and phenolic content in chicken fillets when dipped in a natural antioxidant solution, suggesting that penetration of a particular solution into chicken meat may be very useful to increase water-holding capacity, decrease oxidation process and improving texture Since most margination solution that employed in commercial meat processing contain sever phenolic compound.

Keywords

• chicken breast
• immersed
• total phenolic content
• antioxidant
• lipid oxidation