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Antioxidant activity of Prunus mume extract in cooked chicken breast meat
Author(s) -
Jo SeongChun,
Nam KiChang,
Min ByoungRok,
Ahn DongUk,
Cho SungHwan,
Park WooPo,
Lee SeungCheol
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01234.x
Subject(s) - tbars , hexanal , food science , chicken breast , antioxidant , chemistry , cooked meat , thiobarbituric acid , lipid oxidation , prunus , biology , lipid peroxidation , biochemistry , botany
Summary The antioxidant properties of methanolic extracts from the fruit of Prunus mume were determined in chicken breast meat systems. When P. mume extract (PM) was added to chicken breast meat, 2‐thiobarbituric acid‐reactive substances (TBARS) value at day 3 was decreased by about 45% of the control. PM did not affect colour of chicken meat compared with the control. The amounts of volatile aldehydes and hydrocarbons were significantly decreased by the addition of PM. Especially, hexanal was the most predominant volatile compound in the control taking up almost more than 50% of the total volatiles and PM reduced the amount into 26% of the control meat at 3 days.