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Augmentation of Oxidative Stability, Descriptive Sensory Attributes and Quality of Meat Nuggets from Broilers by Dietary Quercetin and ALPHA‐Tocopherol Regimens
Author(s) -
Sohaib Muhammad,
Butt Masood Sadiq,
Anjum Faqir Muhammad,
Khan Muhammad Issa,
Shahid Muhammad
Publication year - 2016
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12614
Subject(s) - food science , quercetin , antioxidant , quantitative descriptive analysis , broiler , lipid oxidation , tocopherol , chemistry , biochemistry , vitamin e , flavor
The present study was conducted to explicate the influence of dietary quercetin and α‐tocopherol on oxidative stability, color, textural and sensory characteristics of nuggets tested at freezing conditions for 60 days. Purposely, three levels of quercetin at 100, 200 and 300 mg/kg feed and α‐tocopherol at 150, 225 and 300 mg/kg were given to broiler birds. The resultant meat was used for the preparation of nuggets, which were analyzed for storage stability, color, texture and descriptive sensory attributes. The results indicated that antioxidant supplementation decreased the 2‐thiobarbituric acid reactive substances in nuggets ( P ≤ 0.05) by decreasing the production of malondialdehydes. The rate of decline of lightness and hardness of tested nuggets at various storage intervals was also decreased. Descriptive sensory analysis indicated that consumer acceptability of product increased with dietary antioxidants; however, it decreased with progression of storage. Conclusively, quercetin and α‐tocopherol provision through diet improved oxidative stability, color, texture and sensory characteristics of nuggets. Practical Applications The key objective of this study was to explore the combination of antioxidants such as quercetin and α‐tocopherol on lipid degradation, color and textural characteristics, and descriptive sensorial attributes. Currently, poultry industry is looking for antioxidant combination to augment the oxidative stability and descriptive sensory profile in cooked meat products. Accordingly, this study will help the poultry husbandry and meat professionals to improve the meat quality and product stability through deploying dietary antioxidant regimens.