Meat Science 88 (2011) 397403

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Meat Science
j o u r n a l h o m e p a g e : w w w. e l s ev i e r. c o m / l o c a t e / m e a t s c i

Wine industry residues extracts as natural antioxidants in raw and cooked chicken
meat during frozen storage
M.M. Selani a, C.J. Contreras-Castillo a,, L.D. Shirahigue a, C.R. Gallo a,
M. Plata-Oviedo b, N.D. Montes-Villanueva c
a
Departamento de Agroindstria, Alimentos e Nutrio, Escola Superior de Agricultura Luiz de Queiroz, Universidade de So Paulo, CP 9, CEP 13418-900, Piracicaba, So Paulo, Brazil
b
Departamento de Alimentos to Programa de Ps-Graduao em Tecnologia de Alimentos (PPGTA), Universidade Tecnolgica Federal do Paran, CP 271, CEP 87301-006, Campo Mouro, Paran, Brazil
c
CENTRUM Catlica-Centro de Negocios, Ponticia Universidad Catlica del Per. Jr. Daniel Aloma Robles 125-129, Los lamos de Monterrico-Santiago de Surco, Lima, Peru

a r t i c l e i n f o a b s t r a c t

Article history: The effect of Isabel (IGE) and Niagara (NGE) grape seed and peel extracts on lipid oxidation, instrumental
Received 23 March 2010 colour, pH and sensory properties of raw and cooked processed chicken meat stored at 18 C for nine
Received in revised form 20 January 2011 months was evaluated. The pH of raw and cooked samples was not affected by the addition of grape extracts.
Accepted 20 January 2011
IGE and NGE were effective in inhibiting the lipid oxidation of raw and cooked chicken meat, with results
comparable to synthetic antioxidants. The extracts caused alterations in colour, as evidenced by the
Keywords:
Grape seed and peel extract
instrumental (darkening and lower intensity of red and yellow colour) and sensory results of cooked samples.
Natural antioxidants In the sensory evaluation of odour and avour, IGE produced satisfactory results, which did not differ from
Processed chicken meat synthetic antioxidants. These ndings suggest that the IGE and NGE are effective in retarding lipid oxidation of
Lipid oxidation raw and cooked chicken meat during frozen storage.
2011 Elsevier Ltd. All rights reserved.

1. Introduction In an attempt to control this process, food industries use synthetic

additives with antioxidant properties. However, due to reports of
Changes in eating habits arising from the development of society possible toxic effects from synthetic antioxidants and to increasingly
in recent decades have led people to search for affordable and demanding consumer preferences for natural products and health
healthier foods with satisfactory taste and pleasant appearance. Thus, benets, the interest for alternative methods to retard lipid oxidation
the food industry continually seeks to adapt and develop new in foods, such as the use of natural antioxidants, has increased. These
formulations designed to increase shelf life and to improve quality methods include spice extracts (El-Alim, Lugasi, Hvri, & Dworchk,
and food safety. 1999), fruit juice (Naveena, Sen, Vaithiyanathan, Babji, & Kondaiah,
Chicken meat, especially its industrial products, presents serious 2008), tea extracts (Rababah, Hettiarachchy, & Horax, 2004), seed
problems of processing and storage. Unsaturated lipids, ne grinding, extracts (Brannan & Mah, 2007) and others.
incorporation of air, haem pigments, metal contact and high Residues from the wine industry account for approximately 30% of
temperature during processing contribute to lipid oxidation (Field, the total volume of grapes used for wine production. These by-products,
1988). After microbial deterioration, lipid oxidation is the main such as seeds and peels, are rich in phenolic compounds, which are
process that results in loss of quality (Gray, Gomaa, & Buckley, 1996). responsible for their high antioxidant activity (Guendez, Kallithraka,
Lipid oxidation generates undesirable products from the sensory Makris, & Kefalas, 2005). Flavonols are the most abundant phenolic
point of view, making the food unt for consumption. In addition, it compounds in grape peels, while grape seeds are rich in avan-3-ol
causes the degradation of fat soluble vitamins and essential fatty (Cheynier & Rigaud, 1986; Souquet, Cheynier, & Moutounet, 2000).
acids, and it interferes with the integrity and safety of foods through According to Shirahigue et al. (2010), the grape residue extracts
the formation of potentially toxic compounds (Silva, Borges, & (mixture of seeds and peels) from the Isabel and Niagara varieties
Ferreira, 1999), such as malonaldehyde (MDA). showed considerable amounts of total phenolic compounds, containing
the avonoids catechin and epicatechin as major compounds. In
addition, the extracts from both varieties had high antioxidant activity
in vitro as determined by methods measuring of DPPH free radical
Corresponding author at: Departamento de Agroindstria, Alimentos e Nutrio, scavenging and the inhibition of lipid peroxidation. The possibility of
Escola Superior de Agricultura Luiz de Queiroz, Universidade de So Paulo. Av. Pdua
Dias, 11, 13418-900, Piracicaba-SP, Brazil. Tel.: +55 19 34294150; fax: +55 19
using this residue as a natural antioxidant in the food industry, allowing
34294288. not only reduction in environmental impact but also higher food
E-mail address: ccastill@esalq.usp.br (C.J. Contreras-Castillo). utilisation rate, has attracted considerable attention.

0309-1740/$ see front matter 2011 Elsevier Ltd. All rights reserved.
doi:10.1016/j.meatsci.2011.01.017
398 M.M. Selani et al. / Meat Science 88 (2011) 397403

Thus, studies have been conducted to evaluate the potential use of Tokyo, Japan) at 765 nm after 2 h of incubation in the dark at room
grape residues as natural antioxidants in poultry meat (Lau & King, temperature. PC were expressed in gallic acid equivalents (GAE) per
2003; Rababah, Ereifej, Mahasneh, & Rababah, 2006; Brannan & Mah, 100 g (dry weight) of grape residue.
2007; Brannan, 2009; Shirahigue et al., 2010).
The objective of this study was to evaluate the effects of Isabel 2.4. Preparation of chicken meat samples
(IGE) and Nigara (NGE) (Vitis Labrusca L.) grape seed and peel
extracts on lipid oxidation, instrumental colour, pH and sensory In a preliminary experiment, using seeds and peels of grapes from
properties of raw and cooked chicken meat that was vacuum-packed the same batch as those used in this study, IGE and NGE were more
and stored at 18 C for nine months. effective at preventing lipid oxidation of processed chicken drum-
sticks and thighs when added at a concentration of 60 mg of total
2. Materials and methods phenolic compounds (PC)/kg of meat (Shirahigue et al., 2010). This
concentration was used for this study.
2.1. Materials Boneless and skinless chicken thighs (8 kg) and drumsticks (8 kg),
obtained from birds slaughtered at approximately 42 days of age,
The raw material consisted of pressed grape residue (mixture of were ground (0.8 cm plate) in a grinder (Hobart 4B22-2, Troy, Ohio,
seeds and peels) derived from Niagara and Isabel (Vitis labrusca) wine USA) and divided into 5 treatments as follows: 1) IGE (concentration
production provided from a local winery. Chicken meat, (drumsticks of 60 mg PC/kg of meat); 2) NGE (concentration of 60 mg PC/kg
and thighs), was obtained from a local slaughterhouse. The following meat); 3) BHT (0.01% according to Decree No 1004 of the Secretariat
chemicals were used in this study: Butylated hydroxytoluene (BHT), of Health Surveillance, Brazil) dissolved in 5 ml of soybean oil without
ethanol and sodium carbonate (Na2CO3) (Synth, Diadema, So Paulo, antioxidant; 4) SE (0.37%, which is the concentration usually
Brazil); the commercial mixture of sodium erythorbate, citric acid employed in industry) dispersed in salt; and 5) control without
and sugar (SE) (Ibracor 501, Ibrac, Rio Claro, So Paulo, Brazil); addition of antioxidants. In all treatments, sodium chloride (1.5%) was
1,1,3,3-tetraethoxypropane (TEP; approximately 97%) and 2-Thio- added. Immediately after the addition of ingredients, the treatments
barbituric acid (TBA; minimum 98%) (Sigma-Aldrich, St. Louis, were homogenised in a cutter (Hobart 84142, Troy, Ohio, USA). From
Missouri, USA); Propyl-3,4,5-trihydroxy-benzoate (PB) (Merck, the homogenised meat mixture, 25 g portions were shaped in the
Hohenbrunn, Baviera, Germany); Trichloroacetic acid (TCA), Ethyle- form of meatballs. Some of the samples were cooked in a hot plate
nedinitrilotetraacetic acid, disodium salt dihydrate (Titriplex III) (Edanca, So Bernardo do Campo, So Paulo, Brazil) until the internal
(Merck, Darmstadt, Hessen, Germany), Gallic acid (Vetec, Rio de temperature reached 72 C for 5 min. Raw and cooked samples were
Janeiro, Rio de Janeiro, Brazil), Folin-Ciocalteau (Dinmica, Diadema, vacuum packaged separately (Sealer Selovac 300B, So Paulo, So
So Paulo, Brazil). Packages with an ethylene vinyl acetate (EVA) Paulo, Brazil) in vacuum bags with ethylene-vinyl acetate copolymer
multilayer structure with an oxygen permeability rate of b25 m3/m2 multilayer structure (Cryovac, So Paulo, So Paulo, Brazil), with 6
day at 1 atm/23 C/0% relative humidity (RH) and with a water vapour samples from the same treatment/bag and stored under freezing
permeability rate of b10 g H2O/m2 day at 1 atm/38 C/90% RH temperature (18 C) for nine months. The procedure was per-
(Cryovac, Sao Paulo, So Paulo, Brazil) and were used for characteris- formed in triplicate.
ing vacuum packaging.

2.2. Preparation of grape extracts 2.5. Analysis of samples

Residues (mixture of seeds and peels) were dried in an oven with 2.5.1. Thiobarbituric acid reactive substances (TBARS)
forced air circulation (Nova tica 400/D, Vargem Grande Paulista, The TBARS values were determined in duplicate using an extraction
Brazil) at 40 C for 24 h and ground in an analytical mill (Quimis method described by Vyncke (1970), (1975) and Sorensen and
Q298A21, Diadema, So Paulo, Brazil) to a grain diameter of less than Jorgensen (1996) with modications. For extraction, 5 g of meat was
0.5 mm. Twenty grams of dried and ground residue were macerated homogenised in an Ultra Turrax (Ika T18 basic, Wilmington, North
with 100 ml of ethanol 80% (v/v) under constant mechanical agitation Carolina, USA) at 10,000 rpm for 30 s with 15 ml of a solution (7.5%
on a rotary shaker (Nova tica 304D, Vargem Grande Paulista, So TCA, 0.1% PB and 0.1% EDTA). After ltration with qualitative lter
Paulo, Brazil) at room temperature and protected from light for 48 h. paper (12.5 mm), 5 ml of the ltrate was mixed with 5 ml of an
The extract was ltered (12.5 mm qualitative lter paper), and the aqueous solution (0.02 M TBA) in capped test tubes. The samples were
ltrate obtained was concentrated in a vacuum rotary evaporator incubated in a water bath at 100 C for 40 min and then cooled in cold
(Tecnal TE-210, Piracicaba, So Paulo, Brazil) at 65 C until the solvent water. The absorbance was measured at 532 nm and 600 nm by a
was evaporated. The residues were dissolved in water to a nal volume spectrophotometer (Shimadzu, UVVis mini 1240, Chiyoda-ku, Tokyo,
of 50 ml. These grape seed and peel extracts, NGE and IGE, were stored Japan) against a blank containing 5 ml of the same TCA, PB and EDTA
in amber glass bottles and kept under refrigeration (6 2 C). solution and 5 ml of TBA solution. The difference (A532 nmA600 nm) was
used as absorbance values corrected for turbidity. The results were
2.3. Measurement of total phenolic content calculated from the standard curve of TEP and expressed as mg of MDA
per kg of meat. The TBARS value determination was performed after
The total phenolic content (PC) was analysed each time the processing and after three, six and nine months of freezing.
chicken samples were processed to determine the volume of grape
residue extract that needed to be added in the meat (the volume was 2.5.2. pH
calculated to obtain a concentration of 60 mg PC/kg of meat). The The pH was determined directly on samples using a potentiometer
analysis was performed in triplicate. Total phenolic content of IGE and (Oakton pH 300 series 35618, Vernon Hills, Illinois, USA) with
NGE was determined colorimetrically through the method proposed automatic temperature compensation and a glass penetration
by Singleton, Orthofer, and Lamuela-Raventos (1999). The extract electrode (Digimed, Presidente Prudente, So Paulo, Brazil). For the
solutions (0.1 mL) were mixed with 5 mL of distilled water and 0.5 mL analysis, the samples were thawed for 12 h at 6 2 C. The analysis
of Folin-Ciocalteau reagent. After 3 min of reaction, 1.5 mL of Na2CO3 was performed on ve processed samples of each treatment after
(20%) and 2.9 mL of distilled water were added. The absorbance was three, six and nine months of freezing using two readings in each
measured in a spectrophotometer (Shimadzu UV-1240, Chiyoda-ku, sample.
 M.M. Selani et al. / Meat Science 88 (2011) 397403 399

2.5.3. Instrumental colour and storage time averages were performed using the Tukey HSD test
The instrumental colour was determined using a colorimeter (p 0.05).
(Konica Minolta, Chroma Meter, CR-400, Mahwah, New Jersey, USA)
using the following parameters: L* (lightness), a* (redness) and b*
3. Results and discussion
(yellowness) (CIELAB). The parameters were calibrated in a standard
white porcelain with Y = 93.7, x = 0.3160 and y = 0.3323 and with a
3.1. Total phenolic content
measurement area of 8 mm in diameter, an observation angle of 10
and an illuminant D65 with the specular component included. For the
The Isabel grape residue extract had a signicantly higher content
analysis, the samples were thawed for 12 hours at 6 2 C. To
of total phenolic compounds compared to the Niagara grape residue
determine the colour, a surface layer was removed from both sides
extract (Table 2). Similar results were found by Soares, Welter,
of the product. The analysis was performed on ve samples from each
Kuskoski, Gonzaga, and Fett (2008), who observed values of
treatment after three, six and nine months of freezing with two
854.03 mg GAE/100 g (dry weight) in the Isabel grape peel extract
readings in each sample.
and 1014.04 mg GAE/100 g (dry weight) in the Niagara grape peel
extract.
2.5.4. Sensory evaluation
The content of phenolic compounds obtained from the grape
For the sensory evaluation, a group of 12 panelists was trained. Two
residues of the Isabel and Niagara varieties was higher compared to
training sessions (2 h each) were performed. At these sessions, the
other fruits residues. Oliveira et al. (2009), who used extraction with
description of the colour, odour and avour attributes of the processed
methanol, found values of 681 mg GAE/100 g (dry weight) in an
chicken meat were studied. After the description of the attributes,
acerola pulp and peel extract, 275 mg GAE/100 g (dry weight) in a
reference standards (Table 1) were presented to the panelists to
pineapple seed, pulp and peel extract and 103 mg GAE/100 g (dry
delimit the ends of the scale in the evaluation of the samples. The
weight) in a passion fruit seed and pulp extract. Soares, Welter,
objective of this training was to evaluate the possible alterations
Gonzaga, et al. (2008), who derived extracts from apple pulp with
caused by the addition of the extracts and by the lipid oxidation on the
acetone at concentrations of 75% and 100%, found values of 467.24 mg
colour, avour and odour of the product. During the experiment, the
GAE/100 g (dry weight) and 522.74 mg GAE/100 g (dry weight),
panelists were trained to recall the reference standards that were used.
respectively.
The trained panel evaluated the products after processing and after
three, six and nine months of freezing. At each storage time, the
panelists evaluated the product in two replications. Five samples per 3.2. Thiobarbituric acid reactive substances (TBARS)
session were presented to the panelists that were coded with random
numbers of three digits. For the analysis of avour and odour The treatments had a signicant effect on the lipid oxidation of
alterations, the samples were cut into cubes of uniform size and cooked samples (p 0.05), and no signicant effect was observed for
heated in a microwave (10 s). Regarding the colour alteration, whole the storage period and interaction (p N 0.05).
samples were presented with only the surface layer removed of the The control treatment had signicantly higher TBARS values
product for better visualisation of the inner colour. The panelists (p 0.05) when compared to other treatments with antioxidants
evaluated the samples for colour, avour and odour alterations using a (Table 3). According to Al-Kahtani et al. (1996), meat products can be
10 point unstructured scale ranging from absent (0) to intense (10). considered well preserved in regards to oxidative changes, when they
had less than 3 mg MDA/kg sample. Thus, in the cooked product, only
2.6. Statistical analysis the control treatment showed values higher than 3 mg MDA/kg meat,
indicating that the samples had advanced oxidation and were
A 5 4 full factorial experiment was conducted, considering as unsuitable for consumption. In relation to natural antioxidants, the
factors the treatments (control, BHT, IGE, NGE and SE) and the storage concentration that was used was sufcient for maintaining the
times (0, 3, 6 and 9 months). The experiment was performed in oxidative stability of the chicken product for nine months of frozen
triplicate. An analysis of variance -ANOVA (p 0.05) was carried out storage.
to analyse the experimental results considering in the statistical There was no signicant difference (pN 0.05) between treatments
model the effects of treatments, storage time and interaction of with synthetic antioxidants (BHT and SE) and treatments with natural
treatment x storage time. The comparisons of treatments averages extracts (IGE and NGE), demonstrating the efciency of grape residue
extracts as antioxidants in chicken meat. These results agree with those
observed by Rababah et al. (2006) and Shirahigue et al. (2010), who
found a reduction in TBARS in chicken meat with grape seed extract
during refrigerated storage. The mechanism of the protective effect on
Table 1
Attributes, standard references and rating used in the sensory evaluation of cooked lipid oxidation may be due to the fact that the grape seed extract
chicken meat with different antioxidant treatments after processing and after three, six obtained from wine and juice processing is rich in proanthocyanidins,
and nine months of frozen storage ( 18 C). which has multiple mechanisms for its antioxidant activity and the
Attribute Reference Rating abilities to sequestrate radicals, chelate metals and synergise with other
antioxidants (Lu & Foo, 1999).
Odour Unoxidised soybean oil 0
alteration Cooked fresh chicken meat, without concentrated 0
grape juice
Oxidised soybean oil 10 Table 2
Cooked fresh chicken meat, with concentrated grape juice 10 Averages values ( standard deviations) of total phenolic content (PC) in IGE and NGE
Colour Cooked fresh chicken meat, without dye 0 expressed in terms of gallic acid equivalents (GAE).
alteration Cooked fresh chicken meat, with dark red dye 10
Samples PC (mg GAE/100 g dry weight)
Cooked fresh chicken meat, with green dye 10
Flavour Unoxidised soybean oil 0 IGE 784.25 175.86b
alteration Cooked fresh chicken meat, without concentrated 0 NGE 941.66 126.59a
grape juice
Oxidised soybean oil 10 Averages followed by different letters in the same column differ signicantly (p 0.05)
Cooked fresh chicken meat, with concentrated grape juice 10 by the Tukey HSD test.
IGE: Isabel grape seed and peel extract; NGE: Niagara grape seed and peel extract.
400 M.M. Selani et al. / Meat Science 88 (2011) 397403

A signicant effect (p 0.05) of treatments and storage time was 3.3. pH

observed in raw samples, however there was no interaction effect
(Table 3). The BHT treatment was the only treatment that signicantly There were no signicant differences (p N 0.05) in the pH values
differed (p 0.05) from the control with the lowest TBARS values. IGE between treatments in both raw and cooked samples, indicating that
and NGE treatments had no signicant difference (p N 0.05) when the pH of the extracts did not affect the pH of the chicken product. No
compared to the control or treatments with synthetic antioxidants effect was observed from the interaction (p N 0.05). The pH values
(Table 3), suggesting that there was little difference in the lipid were approximately 6.5 for cooked samples and 6.32 for raw samples
oxidation among raw products with grape extracts, synthetic (data not shown). These results were similar to previous research
antioxidants and the control. Lack of cooking, vacuum packaging with cooked and refrigerated ground chicken meat (Brannan, 2009)
and frozen storage are factors that provide additional protection for a and cooked and refrigerated chicken breast (Rababah et al., 2006),
product against the development of lipid oxidation. For that reason, which also demonstrated no change in pH values of samples to which
the TBARS values of the raw samples (Table 3) showed averages grape seed extract was added. These previous reports were in
ranging from 0.13 to 0.86 with values much lower than those found in agreement with the ndings of this research.
the cooked product. Thus, due to the low rates of lipid oxidation that However, there were signicant changes (p 0.05) in pH values
were observed, the effect of the antioxidants in raw samples was not during the storage period of the samples. The pH values after
substantial. These results indicate that IGE and NGE are comparable to processing and after three, six and nine months of frozen storage for
commercial antioxidants and that their action is more effective in cooked products were 6.47, 6.59, 6.48 and 6.44, respectively, and the
cooked samples, in which oxidation is induced by cooking. pH values for raw product were 6.19, 6.51, 6.31 and 6.29, respectively.
For the storage period, the TBARS values increased over time with Although pH has a signicant effect during storage time, differences of
an average of 0.13 mg MDA/kg meat at the beginning of the 0.15 (cooked samples) and 0.32 (raw samples) were marginal and not
experiment and an average of 0.74 mg MDA/kg meat at the end of signicant on a practical level.
the experiment (nine months). The development of oxidative rancidity
occurs even during the storage of frozen chicken meat because while 3.4. Instrumental colour
the rate of the deteriorative reactions (microbiological and enzymatic)
can be inhibited by low temperatures, lipid oxidation still occurs The results of the three colour parameters (L*, a* and b*) for the
normally, although at low rates (Grau, Guardiola, Boatella, & Codony, cooked samples showed no signicant effect (p N 0.05) during the
2000). Similar results were reported by Brannan (2008), that observed storage time. However, there was a signicant effect (p 0.05) due to
an increase in the TBARS values of chicken meat during refrigerated the treatments, which indicates that the addition of the grape residue
storage. extracts promoted colour alterations in the chicken product (Table 4).
In contrast to this study in which no signicant difference (p N 0.05) The treatments IGE, NGE and SE generated a signicant reduction in
between the control and the treatments (IGE and NGE) was observed, the L* value compared to the BHT treatment, which had the clearest
the study of Brannan (2008), with chicken meat, found signicant samples. The reduction in L* values of the treatments IGE and NGE
reductions in TBARS values in treatments with the addition of grape may have been caused by addition of the extracts, especially IGE,
extract when compared to control. The differences between this study which presented a dark red colour. The darkening of samples with the
and the study of Brannan (2008) may be due to the quality of the grape addition of grape extract was also reported in precooked chicken meat
residue extract used, since this study used extract obtained in the (Brannan, 2009).
laboratory, without purication steps and the study of Brannan (2008) The extracts of both grape varieties caused a signicant reduction
used commercial grape seed extract. Moreover factors such as (p 0.05) in the redness of cooked chicken meat compared to other
maturity, variety, cultivation practices, geographic origin, growth treatments (Table 4). Treatment with SE had the highest a* value and
stage, harvest conditions and storage process will inuence the total gave greater stability to the samples with regard to red discolouration.
content of phenolic compounds (Kim, Jeong, & Lee, 2003). Signicant changes in a* values were also observed in chicken meat

Table 3
Averages values ( standard deviations) of TBARS in cooked and raw chicken meat with different antioxidant treatments after processing and after three, six and nine months of
frozen storage ( 18 C).

Treatment TBARS (mg malonaldehyde/kg meat) Average

Storage time (months)

0 3 6 9

Cooked chicken meat

a
C 4.75 2.37 7.24 1.19 7.83 0.81 7.71 1.68 6.88 1.90
b
BHT 0.84 1.37 0.90 0.24 0.86 0.97 0.91 0.73 0.88 0.94
b
IGE 1.66 1.72 2.04 1.15 1.86 0.92 2.24 1.38 1.95 1.15
b
NGE 1.35 1.48 1.79 1.34 1.50 1.36 2.12 1.53 1.69 1.26
b
SE 1.42 2.19 0.83 1.26 0.94 1.02 1.88 2.38 1.27 1.60
A
Average 2.00 2.14 2.54 2.68 A 2.60 2.87 A
2.97 2.86 A

Raw chicken meat

C 0.24 0.13 0.42 0.06 1.48 1.51 1.29 0.91 0.86 0.88 a
BHT 0.10 0.06 0.08 0.01 0.21 0.04 0.13 0.01 0.13 0.06 b
IGE 0.12 0.02 0.25 0.04 0.58 0.17 0.81 0.40 0.43 0.33 ab
NGE 0.10 0.01 0.29 0.04 0.75 0.55 0.81 0.30 0.49 0.40 ab
SE 0.10 0.06 0.19 0.02 0.54 0.12 0.70 0.13 0.38 0.27 ab
C BC AB AB
Average 0.13 0.08 0.24 0.12 0.71 0.70 0.74 0.52

For each treatment, averages followed by different lowercase letters in the same column differ signicantly (p 0.05) by the Tukey HSD test.
For each storage time, averages followed by different capital letters in the same row differ signicantly (p 0.05) by the Tukey HSD test.
C: control, BHT: Butylated hydroxytoluene; IGE: Isabel grape seed and peel extract; NGE: Niagara grape seed and peel extract; SE: sodium erythorbate, citric acid and sugar.
 M.M. Selani et al. / Meat Science 88 (2011) 397403 401

Table 4
Average values ( standard deviations) of instrumental colour (L*, a* and b*) in cooked chicken meat with different antioxidant treatments after processing and after three, six and
nine months of frozen storage ( 18 C).

Treatment Storage time (months) Average

0 3 6 9

L* (lightness)
ac
C 68.99 0.50 69.32 0.81 67.76 0.80 68.26 0.51 68.58 0.86
a
BHT 69.86 0.69 69.64 0.63 68.72 0.71 69.81 1.16 69.51 0.85
b
IGE 66.53 0.51 66.31 1.72 66.47 1.44 66.93 1.74 66.56 1.25
bc
NGE 67.28 1.49 67.09 0.64 67.27 0.74 67.19 1.51 67.21 1.00
bc
SE 68.27 1.89 67.62 0.80 68.09 1.53 67.97 2.60 67.99 1.57
A A A A
Average 68.19 1.57 68.00 1.58 67.66 1.22 68.03 1.75

a* (redness)
b
C 5.04 0.10 5.09 0.25 5.07 0.24 5.18 0.21 5.10 0.19
b
BHT 5.04 0.24 5.11 0.18 5.20 0.26 5.20 0.42 5.14 0.25
d
IGE 4.30 0.15 4.31 0.36 4.30 0.02 4.65 0.22 4.39 0.25
c
NGE 4.63 0.18 4.71 0.32 4.71 0.23 4.80 0.26 4.71 0.23
a
SE 5.56 0.16 5.49 0.04 5.69 0.08 5.75 0.26 5.62 0.17
A
Average 4.91 0.46 4.94 0.47 A 4.99 0.51 A
5.12 0.46 A

b* (yellowness)
a
C 16.21 1.74 15.41 0.58 16.13 0.71 15.11 0.50 15.72 0.99
a
BHT 15.84 1.13 16.04 0.47 15.95 0.67 15.15 0.79 15.75 0.78
b
IGE 13.74 0.80 13.49 0.94 13.33 1.01 13.34 0.93 13.48 0.81
b
NGE 14.16 1.33 14.18 0.57 14.23 1.00 14.11 1.23 14.17 0.92
a
SE 15.97 1.24 15.98 1.71 16.26 0.84 15.52 1.32 15.93 1.15
A A A A
Average 15.18 1.52 15.02 1.33 15.18 1.42 14.65 1.19

For each treatment, averages followed by different lowercase letters in the same column differ signicantly (p 0.05) by the Tukey HSD test.
For each storage time, averages followed by different capital letters in the same row differ signicantly (p 0.05) by the Tukey HSD test.
C: control, BHT: Butylated hydroxytoluene; IGE: Isabel grape seed and peel extract; NGE: Niagara grape seed and peel extract; SE: sodium erythorbate, citric acid and sugar.

(Brannan, 2009), however, this author reported an increase in a* samples. Similar results were observed in cooked ground chicken
values of samples with grape seed extract, which was different from (Brannan, 2009).
what we observed. This variation in results may be due to different In raw samples, no signicant change was observed (p N 0.05) in
colourations of the grape extracts used, which may have interfered the L*, a* and b* colour parameters in all of the treatments (Table 5)
with the meat colour in different ways. and no effect was observed from the interaction. Rojas and Brewer
The b* value was also affected by the addition of the extracts, (2008) observed that the instrumental colour of raw and frozen pork
which signicantly decreased (p 0.05) the yellowness of the cooked samples with natural antioxidants, including grape seed extract, was

Table 5
Average values ( standard deviations) of instrumental colour (L*, a* and b*) in raw chicken meat with different antioxidant treatments after processing and after three, six and nine
months of frozen storage ( 18 C).

Treatment Storage time (months) Average

0 3 6 9

L* (lightness)
a
C 57.45 1.51 59.24 1.15 57.88 2.84 58.66 0.93 58.31 1.53
a
BHT 58.79 0.59 60.33 0.25 61.06 4.00 60.60 2.93 60.20 2.10
a
IGE 53.45 5.82 55.60 3.26 54.36 6.75 55.38 6.38 54.70 4.42
a
NGE 56.11 4.71 55.31 4.19 54.58 6.84 56.53 6.07 55.63 4.27
a
SE 55.86 4.09 56.15 3.43 56.10 7.74 57.49 9.08 56.40 4.99
A A A A
Average 56.33 3.45 57.33 3.05 56.80 5.14 57.73 4.73

a* (redness)
a
C 9.70 0.94 9.51 2.23 8.35 0.21 9.74 0.47 9.33 1.12
a
BHT 10.47 0.30 8.86 1.05 7.34 1.04 7.93 0.44 8.65 1.40
a
IGE 9.53 1.26 9.17 1.00 8.19 1.61 8.93 0.11 8.96 1.01
a
NGE 8.76 0.36 9.23 0.34 8.22 0.76 9.44 0.57 8.91 0.65
a
SE 10.10 0.94 9.64 0.04 9.11 0.82 10.10 1.41 9.74 0.83
A AB BC AB
Average 9.71 0.88 9.28 0.94 8.24 0.95 9.23 0.97

b* (yellowness)
a
C 15.59 1.43 14.47 0.89 14.22 2.18 13.13 0.01 14.35 1.40
a
BHT 15.39 0.92 15.22 0.25 16.40 2.33 16.46 1.32 15.87 1.23
a
IGE 12.81 3.30 12.18 2.51 11.97 4.07 12.02 2.47 12.25 2.41
a
NGE 13.84 3.46 12.81 3.08 12.69 4.00 13.36 2.74 13.18 2.58
a
SE 14.49 3.18 13.40 2.79 12.95 5.34 13.90 3.49 13.69 2.96
A A A A
Average 14.42 2.27 13.62 2.02 13.65 3.26 13.77 2.34

For each treatment, averages followed by different lowercase letters in the same column differ signicantly (p 0.05) by the Tukey HSD test.
For each storage time, averages followed by different capital letters in the same row differ signicantly (p 0.05) by the Tukey HSD test.
C: control, BHT: Butylated hydroxytoluene; IGE: Isabel grape seed and peel extract; NGE: Niagara grape seed and peel extract; SE: sodium erythorbate, citric acid and sugar.
402 M.M. Selani et al. / Meat Science 88 (2011) 397403

similar to the colour of the control samples. Furthermore, Sasse, Table 6

Colindres, and Brewer (2009) reported that the addition of grape seed Average values ( standard deviations) of sensory scores in cooked chicken meat with
different antioxidant treatments after processing and after three, six and nine months
extract did not change the a* and b* values of raw pork. of frozen storage ( 18 C).
Regarding storage time, a signicant effect was veried (p 0.05)
only in relation to the a* value of the raw samples. A slight reduction in Treatment Storage time (months) Average

the a* value was observed in the sixth month of freezing. Despite the 0 3 6 9
signicant effect, the variation in the a* value after the samples were Colour alteration
processed (9.71) and after 6 months of frozen storage (8.24) was C 1.9 1.19 2.2 0.57 1.8 0.86 2.1 0.98 2.0 0.81 b

b
marginal. However, the reduction in the intensity of red colour during BHT 1.8 0.67 2.0 0.75 2.0 0.35 1.8 0.91 1.9 0.61
a
storage could be explained due to the interdependence between lipid IGE 5.2 2.25 5.3 0.41 5.8 0.71 5.2 0.92 5.4 1.13
a
NGE 5.1 3.08 5.4 1.49 5.2 0.96 4.7 0.47 5.1 1.55
oxidation and colour oxidation in meats (Lynch & Faustman, 2000). SE 3.0 1.09 2.7 0.96 3.3 0.78 2.9 0.86 3.0 0.82 b

The pigment oxidation may catalyse lipid oxidation, and free radicals Average 3.4 2.20 A
3.5 1.74 A
3.6 1.82 A
3.3 1.59 A

produced during oxidation may oxidise the iron atoms or denature the
myoglobin molecules, negatively changing the colour of the products. Flavour alteration
ac
C 4.0 1.09 3.7 0.80 3.7 0.69 3.4 0.62 3.7 0.74
Thus, because the TBARS values of raw samples in this study increased b
BHT 2.4 0.98 2.8 0.38 2.4 0.88 2.3 0.36 2.5 0.64
slightly throughout the storage time, this trend of decreasing a* values IGE 3.0 0.61 3.2 0.13 2.7 0.59 3.0 0.45 3.0 0.46 bc

may be due to interference with the lipid oxidation in the myoglobin NGE 3.8 1.14 4.2 0.64 4.1 0.42 4.1 0.69 4.1 0.67 a

b
oxidation. Furthermore, the temperature ( 18 C) may have affected SE 2.3 0.93 2.3 0.22 2.4 0.51 2.5 0.11 2.4 0.47
A A A A
the a* value during the nine months of storage. According to Young and Average 3.1 1.10 3.3 0.79 3.1 0.91 3.1 0.79

West (2001), the colour of meat stored under freezing temperatures Odour alteration
becomes dark red (red-brownish) from the combination of low light C 3.1 0.60 3.9 0.59 3.5 0.58 3.7 0.64 3.5 0.61 a

reection, surface dehydration and metmyoglobin formation. BHT 1.5 0.24 2.3 0.65 1.7 0.58 2.2 0.31 1.9 0.52 b

b
Between the treatments, the BHT had a more evident reduction in IGE 2.2 0.88 2.2 0.76 2.5 0.72 2.9 0.19 2.5 0.65
a
NGE 2.6 1.31 4.0 0.97 3.5 0.43 4.0 0.16 3.5 0.94
the a* value over nine months of frozen storage. Similar results were b
SE 1.7 0.59 2.2 0.84 2.0 0.28 2.4 0.41 2.1 0.55
reported by Decker and Crum (1991), who studied the effect of Average 2.2 0.90 B
2.9 1.08 A
2.6 0.90 AB
3.0 0.81 A

carnosine, sodium tripolyphosphate, -tocopherol and BHT on lipid

For each treatment, averages followed by different lowercase letters in the same
oxidation of raw and frozen pork. They observed that BHT and sodium column differ signicantly (p 0.05) by the Tukey HSD test.
tripolyphosphate were not effective in preventing colour alterations For each storage time, averages followed by different capital letters in the same row
in pork. These results can be explained because, although lipid soluble differ signicantly (p 0.05) by the Tukey HSD test.
free radical scavengers (Butylated hidroxytoluene) can inhibit C: control, BHT: Butylated hydroxytoluene; IGE: Isabel grape seed and peel extract;
NGE: Niagara grape seed and peel extract; SE: sodium erythorbate, citric acid and sugar.
myoglobin oxidation, their inability to inactivate water-soluble free
radicals make them less effective than grape residue extracts at
preventing colour changes.

3.5. Sensory evaluation signicantly differed (p 0.05) from the synthetic antioxidant scores.
This result may be indicative of alterations due to the lipid oxidation
According to the evaluation of colour alteration attributes, the process, which may lead to the formation of undesirable avours.
treatments had a signicant effect (p 0.05). In contrast, the storage However, the high value of avour alteration at the beginning of the
time and interaction had no signicant effect (p N 0.05). storage period (4.0) was probably caused by the warmed over avour
It was observed that the treatments with natural antioxidants had (WOF). The term WOF was rst introduced by Tims and Watts (1958)
signicantly higher (p 0.05) colour alterations compared to control to describe the rapid attack of rancidity in cooked meat during
and synthetic antioxidant treatments (Table 6). In regards to colour, refrigerated storage, which was an undesirable sensory characteristic
the results of the sensory evaluation corroborate with the results of to the panelists (St. Angelo, Vercellotti, Dupuy, & Spanier, 1988).
the instrumental evaluation presented in Table 4, in which colour Unlike rancidity that develops slowly and becomes evident only after
alterations were observed in cooked samples with grape seed and prolonged storage under freezing, the oxidised avours were readily
peel extract. This colour alteration of samples, as previously detectable after 48 h (Pearson, Gray, Wolzac, & Horenstein, 1983).
mentioned, may be due to the addition of the extracts, especially In regards to the attribute of odour alteration, the results
IGE, which has a dark colour. Signicant colour alterations of samples demonstrated a signicant effect (p 0.05) from the treatments and
with grape seed extract (meat darkening) were also observed by storage time but no effect from the interaction (p N 0.05). NGE and
Brannan (2009) in precooked and refrigerated chicken meat and by control had signicantly (p 0.05) higher odour alterations than the
Lau & King (2003) in turkey meat. other treatments (Table 6). These results were similar to the avour
For data on avour alteration attributes, there was a signicant data, and this alteration was probably due to the same causes. In
effect (p 0.05) from the treatments, but no effect was observed from samples from the NGE treatment, there may have been interference of
the storage time and interaction (p N 0.05) (Table 6). Treatment with the odour from the grape extract in the characteristic cooked chicken
the addition of NGE had the highest avour alteration, which odour. In the sensory evaluation, a wine/grape odour was reported by
signicant differed (p 0.05) from the other treatments with the panelists. Wine odour in turkey meat samples with grape seed
antioxidants. extract was also observed by Lau & King (2003), which supports the
Between the natural antioxidants, IGE had better results that were data from this study. In samples from the control treatment, the
more comparable to the synthetic antioxidants (BHT and sodium alteration was probably due to the occurrence of lipid oxidation with
erythorbate). According to the sensory evaluation reports, some the formation of volatile compounds that are characteristic of
panelists noticed a grape/wine avour in samples from the NGE oxidative rancidity, as was indicated by the high TBARS levels and
treatment. Thus, it appears that the addition of NGE inuenced the the reports of bad/rancid odour by some panelists during the sensory
characteristic chicken meat avour. In a preliminary sensory analysis evaluation.
with untrained panelists, Lau & King (2003) also found a light masking The odour alteration of samples was lower in treatments with the
in the avour of turkey meat with the addition of grape seed extract. addition of BHT, SE and IGE, with no signicant differences (pN 0.05)
The control treatment had a high score of avour alteration and among them. Thus, for this attribute, IGE had positive results.
 M.M. Selani et al. / Meat Science 88 (2011) 397403 403

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