Food Chemistry 172 (2015) 40–46
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Food Chemistry
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Effect of different format-solvent rosemary extracts (Rosmarinus officinalis) on frozen chicken nuggets quality ⇑ M. Rocío Teruel, M. Dolores Garrido, Miriam C. Espinosa, M. Belén Linares
Department of Food Technology, Nutrition and Bromatology, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain article info abstract
Article history: Three kinds of Rosmarinus officinalis extract (powder-acetone, liquid-methanol, liquid-acetone) were used Received 14 June 2014 to examine the effects of format-solvent on the active compounds extracted (total phenolic, carnosol and Received in revised form 4 September 2014 carnosic acid content) and antioxidant activity (FRAP, ABTS). The results showed that both, as the format Accepted 5 September 2014 but also the solvent used, had significant effect on the parameters analyzed (p < 0.05). The highest anti- Available online 16 September 2014 oxidant activity was found for the powder-acetone extract followed by the liquid methanol and liquid acetone extracts (p<0.05). The effect of the three different extracts on the physical–chemical and sensory Chemical compounds studied in this article: quality of frozen chicken nuggets was evaluated. At the dose proposed by the European Union Directive Carnosol (PubChem CID: 442009) 2010/69/EU for the carnosic and carnosol compounds [150 ppm (mg/kg fat basic)], the format-solvent Carnosic acid (PubChem CID: 65126) alpha-Tocopherol (PubChem CID: 14985) combination of the rosemary extracts used did not modify the chicken nuggets quality characteristics (pH, colour, sensory quality) and still underlines the effectiveness of these extracts. Keywords: Ó 2014 Published by Elsevier Ltd. Natural antioxidants Rosemary Extract Oxidative stability Nugget
1. Introduction towards ‘‘natural products’’. As a result, the industry faces a chal- lenge to find effective antioxidants from natural sources to prevent Chicken-based foodstuffs are becoming increasingly popular deterioration in meat and meat products during processing and mainly as ‘‘ready-to-eat’’ products, such as frozen chicken nuggets, storage (Brannan, 2009). Among natural antioxidant sources, rose- because of the reduced preparation time, their good nutritional mary (Rosmarinus officinalis L.), a woody aromatic herb that is quality as a protein source and the low cost and longer shelf-life native to the Mediterranean countries, has recently been autho- in frozen conditions (Magdelaine, Spiess, & Valceschini, 2008). rized by the European Union under Directive 95/2/EC and assigned The high polyunsaturated fatty acid profile of chicken meat, while E-392 as its E number (European Union Directives 2010/67/EU and nutritionally interesting, makes the product very susceptible to 2010/69/EU) for use in meat product preservation. The addition of oxidative reactions, which may be intensified by deep-frying, the rosemary extract to poultry products has been shown to be effec- usual preparation way of this product. Moreover, these lipid oxida- tive in retarding lipid oxidation, and previous studies in chicken tion reactions, which are considered the major deterioration form sausages (Liu, Tsau, Lin, Jan, & Tan, 2009) and patties (Naveena in stored muscle foods, may still occur during frozen storage et al., 2013) have pointed to the protective effect of rosemary (Soyer, Özalp, Dalmısß, & Bilgin, 2010). Such changes could affect extract (500–1500 ppm) and leaves (22.5–130 ppm) in inhibiting the physical–chemicals parameters and sensory attributes (odour, lipid oxidation. colour, and flavour) of the product, in addition to diminish the Rosemary antioxidant activity is related to components such as shelf-life (Selani et al., 2011). phenolic diterpenes, carnosol (CAS No. 5957-80-2) and carnosic Synthetic antioxidants have been successfully used to prevent acid (CAS No. 3650-09-7) (Rodriguez-Rojo, Visentin, Maestri, & lipid oxidation in chicken meat. However, increasing concerns over Cocero, 2012). The antioxidant capacity of phenolic compounds is the safety of synthetic food additives have resulted in a trend due to their ability to scavenge free radicals, donate hydrogen atoms and chelate metal cations (Shan, Cai, Sun, & Corke, 2005). Previous studies (Azmir et al., 2013; Wang, Wang, & Li, 2013) have ⇑ Corresponding author. Tel.: +34 868 884708; fax: +34 868 884147. E-mail address: [email protected] (M.B. Linares). reported that the yield of bioactive compounds can be changed or http://dx.doi.org/10.1016/j.foodchem.2014.09.018 0308-8146/Ó 2014 Published by Elsevier Ltd. M. Rocío Teruel et al. / Food Chemistry 172 (2015) 40–46 41 modified by using different extraction procedures, solvents, tem- the ferric reducing antioxidant power (FRAP) assay by the method peratures, pressures and times. In an earlier paper (Garrido, of Benzie and Strain (1996) with some modifications. Auqui, Martí, & Linares, 2011) extraction systems to obtain red grape pomace extracts were studied, and the extraction process 2.1.2.3. ABTS+ radical cation assay. Radical cation scavenging capac- was seen to have a clear effect on the extract composition (antiox- ity was measured for the extract against ABTS + generated as idant activity, total polyphenols and total anthocyanins) and on the described by Rodríguez-Carpena et al. (2011). inhibition of lipid oxidation in pork burgers. Therefore, the aims of this study were (1) to characterize three 2.2. Chicken nuggets different commercial rosemary extracts (R. officinalis) obtained in different ways (format-solvent combinations) and (2) to evaluate 2.2.1. Sample formulation, preparation and storage conditions the effect of these rosemary extracts on the physical–chemical The nuggets were experimentally manufactured following com- and sensory quality of frozen chicken nuggets during 9 months of mercial practices for pre-fried products. For this purpose deboned storage. skinless chicken breasts (60%) were minced with ice (23%) in a chopper for 30 s. The usual additives for commercial nuggets, 2. Material and methods 15% potato flakes (McCain alimentarie S.A.S., Harnes, France); 1% salt (Salinas del Odiel S.L, Huelva, Spain) and 1% albumin (Huevos 2.1. Characterization of rosemary extracts Guillén S.L., Valencia, España) were used. All components were thoroughly mixed to provide an uniform blend, and the chicken The rosemary extracts used in this study were elaborated by nugget samples were prepared in characteristic shapes of Natural Ingredients S.L. (Ingrenat S.L., Cartagena, Spain). The 5 Â 3 Â 1 cm, each weighing 25 g, and frozen at À18 °C. The pieces extracts were obtained from rosemary leaves by ‘‘Liquid–Solid were dipped in the prepared batter (wheat flour 93.57%, salt 1.17% Extraction’’ with methanol or acetone as principal extract and bicarbonate 0.24%, yeast 2.34% and xanthan gum 1.17%) for 15 s. solvents. Both solvents are usually used for phenolic diterpene Chicken nuggets were distributed into five different batches extraction due to their hydrogen-bonding ability that provides a according to the following formulas: a control batch without any high antioxidant yield (Erkan, Ayranci, & Ayranci, 2008). Both extract (1) and a batch with tocopherol extract (2) were used to extraction processes (with acetone or methanol) were optimized check the rosemary extract effect. Tocopherol was selected by the company to improve the purity and deodorization of the because it is a commonly antioxidant used in food matrixes extract, and are currently under patent. Two format types were (McCarthy, Kerry, Kerry, Lynch, & Buckley, 2001). The doses of considered: liquid and powders. Finally, the company obtained the three different rosemary extracts were selected to ensure three types of extracts: 150 ppm of carnosic and carnosol expressed as fat basic in prod- ucts according to European Union Directive 2010/69/EU on food Powder-acetone: powdered rosemary extract obtained using additives. Given the differences in the composition and antioxidant acetone as solvent. capacity of the three of extracts, the following doses were used Liquid-methanol: liquid rosemary oil extract obtained using doses to reach 150 ppm carnosic acid and carnosol: 600 ppm pow- methanol as solvent. der-acetone (3), 900 ppm liquid-methanol (4) and 300 ppm liquid- Liquid-acetone: liquid rosemary oil extract obtained using ace- acetone and liquid-tocopherol (5). tone as solvent. All the nugget batches were pre fried using a household fryer (Taurus S.L., Lérida, Spain) for 30 s at 165 °C in sunflower oil (Sove- na España S.A., Sevilla, Spain). The pre-fried nuggets were then 2.1.1. Concentration of carnosic acid and carnosol packaged in polyethylene bags and stored at À18 °C for 9 months. Carnosol and carnosic acid were identified and quantified in the Physical–chemical (lipid oxidation, colour and pH) and sensory extract samples using high performance liquid chromatography analysis were carried out in the samples after 0, 3, 6 and 9 month. (HPLC), as described by Okamura, Fujimoto, Kuwabara, and Yagi Physical–chemical (Lipid oxidation, colour and pH) and sensory (1994). Extract samples were dissolved in acetone (1:10, w/v), analyze were carried out in the samples after 0, 3, 6 and 9 month. and insoluble substances were removed by ultrasonic stirring A total of 480 chicken nuggets were used, 200 for the physical– and filtration through a 0.45 lm nylon mesh. The analysis was per- chemical analysis (5 nuggets * 5 batch * 4 time) by duplicated formed with an Agilent 1200 series HPLC instrument (Agilent and 280 for the sensorial analysis (7 nuggets * 5 batch * 4 time) Technologies, Waldbroon, Germany) equipped with an autosam- by duplicated. pler. The column was a HiChrom Hi-RPB 18 type with 0.46 Â 250 mm with a 5 lm particle size diameter (Hichrom Ltd, 2.2.2. Lipid oxidation Reading, United Kingdom). The mobile phase consisted ofacetonit- Thiobarbituric acid reactive substances (TBARS) were measured rile HPLC (A) and purified water containing 1% acetic acid HPLC (B) according to the method of Targladis, Watts, Younathan, and applying the following gradient: 0–10 min 30% A, 70% B; 10– Duggan (1960). The analysis was repeated by triplicate. 22.5 min 65% A, 35% B; 22.5–27.6 min 100% A, 0% B; 27.6 min 30% A, 70% B; stop 30 min. The flow rate was constant at 1.2 ml/ 2.2.3. Colour coordinates (L⁄,a⁄,b⁄) min. The detector was equipped with a diode array detector Colour was measured using a Minolta CR400 colorimeter stan- (DAD) operating at 284 nm based on the standard solutions of car- dardized using a white calibration plate (Minolta Camera Co., nosol and carnosic acid. Osaka, Japan) (8-mm-diameter aperture, d/0 illumination system, D65 illuminant and a 2° standard observer angle) by triplicate. 2.1.2. Antioxidant capacity Lightness (L⁄), green–red chromacity (a⁄) and blue–yellow chroma- 2.1.2.1. Total phenolic content. The total phenolic content (TPC) was city (b⁄) were measured according to the CIELab system. determined by the Folin–Ciocalteu colorimetric technique (Rodríguez-Carpena, Morcuende, Andrade, Kylli, & Estevez, 2011). 2.2.4. pH measurement The pH of the nugget samples was measured by triplicate using 2.1.2.2. Ferric reducing antioxidant power assay (FRAP). The total Crison GLP21 equipment (Crison Instruments S.A., Barcelona, antioxidant capacity of the different extracts was determined using Spain) (ISO 2917:1999). 42 M. Rocío Teruel et al. / Food Chemistry 172 (2015) 40–46
2.2.5. Sensory analyses: qualitative descriptive analysis (QDA) et al., 2013). The results showed that the phenolic contents varied For the sensory analysis, all evaluations were conducted in indi- considerably (from 18.62 to 23.23 g GAE/100 g extract) as a func- vidual booths which contained the instructions for the evaluation tion of the solvent and the format type, a finding similar to that procedure. The tasting room for sensory evaluation was air-condi- found by Dorman, Peltoketo, Hiltunen, and Tikkanen (2003) for tioned and free of disturbing factors. The pre-fried nuggets samples de-odourised aqueous rosemary extract. Shan et al. (2005) studied were fried in a household deep fat fryer (Taurus S.L., Lérida, Spain) the total phenolic constituents of 26 spice extracts and found the at 165 °C for 5 min, until reaching an internal temperature of 72 °C, value of 5.07 g GAE/100gr for the methanolic extract of rosemary, as measured by a portable T200 thermometer (Digitron Instrumen- which is lower than the results the present study. In contrast, tation Ltd., Hertford, United Kingdom). Rectangular pieces of Han and Rhee (2005) found higher values (30.4 g GAE/100 g) for approximately 2 x 1.5 cm were obtained and immediately pre- the total phenolic content in rosemary dry powder extract than sented to the panelists. those found in the current research, probably because their extract The panelists were trained according to ISO 8586 (2012). Seven was not subjected to deodorizing and bleaching processes. Previ- training sessions were carried out: in the three first, descriptors of ously, Sundram and Gapor (1994) observed that refined, bleached chicken nuggets were studied and the following four sessions were and deodorized process in oil, olein and stearin palm showed a par- concerned with identifying, selecting and quantifying attributes to tial loss (around 25%) of one of its mainly antioxidant, vitamin E. evaluate the nuggets. In training and panel performance sessions, The phenolic content was higher in the powder acetone extract samples were coded with random three digit numbers and were (23.23 g GAE/100 g) than in the two liquid extracts. It seems that presented individually to the panelists (Macfie, Bratchell, the dissolution process carried out to obtain the liquid extracts Greenhoff, & Vallis, 1989). Mineral water was provided for mouth decreases the phenolic compound content. As regards the liquid rinsing between samples. Sensory analysis was carried out using extracts, the results revealed that liquid methanol obtained higher an unstructured scale of 10 cm. The textural parameters analyzed values than liquid acetone. Acetone and methanol have been were crispness, juiciness, firmness, and cohesiveness. For the col- extensively used as solvents for the extraction of phenolic com- our, odour and taste characteristics the following attributes were pounds due to these compounds are distributed in low-to mid- considered: odour intensity, rancid odour, crust colour, mass col- polar extract (Trabelsi et al., 2010; Wang et al., 2013; Zhao et al., our, taste intensity, rancid taste. The sensory test was repeated 2006). However, the yield in the liquid extraction process mainly by triplicate. depends on the solvents chosen, probably due to the polarities involved and therefore to the capacity to solubilize chemical con- stituents of the samples (Azmir et al., 2013). In disagreement, 2.3. Statistical analysis Wang et al. (2013) studied the effect of different polarity solvents on the extraction of phenolic compounds of various extracts of Data were analyzed with the statistical package SPSS 15.0 (Sta- Malus baccata L. and obtained a major yield in samples extracted tistical Package for the Social Science for Window) (IBM, Armonk, with 80% acetone, ethanol, ethyl acetate and distilled water, New York, USA). The effect of the different type of extract on respectively. Zhao et al. (2006) also found that the acetone extract chicken nuggets quality was analyzed using ANOVA. When the dif- contained the highest amount of phenolic compounds followed by ferences among batches were significant (p<0.05), Tukey’s test at ethanol, methanol and water extract in barley (Hordeum vulgare L.). a significance level of p<0.05 was applied out to test differences The results of the present study could be explained by the extrac- between groups. tion of other chemical constituents in rosemary leaves such as essential oils, which would be included in the final extract. Rose- 3. Result and discussion mary essential oil includes compounds such as p-cimeno, linalool, gamma-terpineno, timol, beta-pineno, alfa-pineno, and eucalyptol, 3.1. Characterization of rosemary extracts monoterpene hydrocarbons with a low molecular weight, high vapour pressure and low polarity (Da Cruz Francisco & Sivik, 3.1.1. Composition of rosemary extract and antioxidant capacity 2002), which have more affinity for the acetone solvent, that inter- Table 1 shows the composition (total phenolics content, carno- fering in phenolic compounds extraction. This is evident in the sic acid, carnosol, and essential oil content) of the rosemary essential oil values obtained: liquid acetone extract is approxi- extracts (powder acetone, liquid acetone, and liquid rosemary). mately 4 times more concentrated than liquid methanol extract Phenolic compounds constitute the main type of secondary metab- (197.27 vs. 943 mg/kg extract). The results obtained for carnosic olite with antioxidant activity in plant and herbs (Shan et al., acid and carnosol concentration are in accordance those obtained 2005). In rosemary extracts, carnosic acid and its derivatives, car- for the measurement of total phenolics. nosol, rosmadial, rosmanol, rosmanol isomers and methyl carno- The powder rosemary extract was the most concentrated of sate are the main compounds involved in such activity (Naveena active compounds and antioxidant capacity measured by FRAP
Table 1 Composition (total phenolics, carnosic acid, carnosol, essencial oil) and antioxidant capacities (FRAP, ABTS) of rosemary extracts.
CompositionA,B Type of extract Powder acetone Liquid acetone Liquid methanol Total phenolics (mg GAE/100 g extract) 23.23 ± 0.39c 18.62 ± 0.55a 20.41 ± 0.20b Carnosic acid (g/kg) 179.16 ± 0.14c 46.53 ± 0.35a 67.44 ± 0.74b Carnosol (g/kg) 28.88 ± 0.76c 5.84 ± 0.17a 15.57 ± 0.06b Essential oil (mg/kg) 1052.00 ± 39.68c 943.00 ± 50.21b 197.27 ± 8.00a Antioxidant activityA,B FRAP (bmM/g) 2063.82 ± 7.00c 660.31 ± 4.04a 1186.54 ± 3.91b ABTS+ (mM Trolox/g) 1043.47 ± 12.85c 247.30 ± 2.06a 811.66 ± 17.12b
A All date are expressed as mean value ± standard deviation (n = 3). B Means with different letters (a, b) within the same column are significantly different (p<0.05). M. Rocío Teruel et al. / Food Chemistry 172 (2015) 40–46 43 and ABTS analysis. Some authors like Erkan et al. (2008) found that behaviour that they associated with the effect of both the low tem- rosemary extract was a more powerful antioxidant than blackseed peratures and the antioxidant capacity of the spices added. The dif- essential oil due to its higher phenolic content. Wang et al. (2013) ferences between the treatment groups were not statistically studied the effect of solvent in M. baccata L. extracts and described significant, probably because freezing made it difficult to detect a a higher antioxidant activity in the extract containing the higher clear deterioration of the product. The effectiveness of rosemary concentration of phenolic compounds. Amarowicz, Pegg, Rahimi- as an inhibitor of lipid oxidation in meat products has been docu- Moghaddam, Barl, and Weil (2004) observed a direct relation mented so, some authors (Naveena et al., 2013) evaluated the between the antioxidant activity and reducing power of certain effect of carnosic acid extracted from dried rosemary leaves in plant extracts, which have been shown to exert an antioxidant cooked chicken patties during refrigerated storage and observed action by breaking the free radical chain through the donation of a reduction of TBARS from 37% to 87% compared with the control hydrogen atom. The antioxidant activity mechanism of rosemary group. Others (Hwang et al., 2013) showed an increase in the shelf extracts is similar to that of other polyphenol and flavonoids. The life of raw and deep fried chicken nuggets containing other natural presence of a catechol group in the aromatic ring (C11–C12) of the antioxidants (Artemisia princeps Pamp and ascorbic acid) whose rosemary phenolic diterpene skeleton is probably the most impor- polyphenolic constituents inhibited lipid oxidation. tant structural element in the antioxidant activity of these com- pounds (Shan et al., 2005). Therefore, the extracts containing more phenolic compounds, in particular carnosic acid and carno- 3.2.2. pH and colour sol, prevent the formation of reactive radical species and produce The pH and colour measurements of nuggets during the a higher antioxidant effect. As can be viewed in the Table 1, the 9 months of frozen storage period are presented in Table 2. The ini- extract with more phenolic compounds is powder acetone extract tial pH values were similar to those found in previous studies in (23.23 mg GAE/100 g extract) which also has higher antioxidant refrigerated chicken nuggets (6.35) (Kumar, Kumar Biswas, activity, followed by liquid methanol extract (20.41 mg GAE/ Kumar Chatli, & Sahoo, 2011). Neither tocopherol nor rosemary 100 g extract) and liquid acetone extract (18.62 mg GAE/100 g extract significantly affected pH of the chicken nuggets (p>0.05). extract). Modi, Sachindra, Sathisha, Mahendrakar, and Narasimha Rao (2006) also did not find significant differences in pH during a stor- age period of 6 months in curry chicken, while Naveena et al. 3.2. Quality evaluation of chicken nuggets (2013) found no effect of rosemary addition or storage on pH in buffalo and chicken patties. Selani et al. (2011) and Mohamed 3.2.1. Lipid oxidation and Mansour (2012) neither showed changes due to the addition Fig. 1 shows the TBARS (mg malondialdehyde/kg sample) values natural extracts or frozen storage in cooked chicken meat and beef of the different chicken nugget batches stored at À18 °C. The val- patties, respectively. ues varied between 4.07 and 5.88 mg malondialdehyde/kg during As respect the colour coordinates, no significant effect (p>0.05) the 9 months storage period. These results agree with those of storage time was evident in any of the nugget groups. Selani obtained by Wang, Day, and Chen (1976) in a study that evaluated et al. (2011) observed similar results in cooked chicken meat frozen commercial fried chicken products, in which TBARS values stored frozen in similar time (9 months). Machado-Velasco and ranged between 2.1 and 9.2 mg malondialdehyde/kg sample. The Vélez-Ruiz (2008) studied the physical properties of different types control group (no antioxidant) showed significantly higher of Mexican foodstuffs, including cereal-based foods similar to nug- (p<0.05) lipid oxidation values associated with the storage time get crusts, during frozen storage, finding no alterations after two at 9 months. In the same way, Modi, Mahendrakar, Sachindra, months storage. In contrast, others like Giannou, Tzia and LeBail and Narasimha Rao (2004) reported increases in TBARS values dur- (2005) and Kindt, Mazzaracchio, and Barbiroli (2008) observed ing frozen storage (6 months) of chicken nuggets. However, the an increase in crust colour during the frozen storage of a mass- batches formulated with antioxidant (powder-acetone, liquid- fried-bakery product (dough) and pasta, which was attributed to methanol, liquid-acetone, and liquid-tocopherol) maintained con- the formation of white ice spots on the crust surface. However, stant TBARS values (p>0.05). A similar trend was observed by even after 9 months of frozen storage, the samples remained fairly Modi, Sachindra, Sathisha, Mahendrakar, and Narasimha rao acceptable from a commercial point of view. As regards the impact (2006) in chicken curry during 6 months of frozen storage, of treatment, there were no significant differences (p>0.05)
Fig. 1. Thiobarbituric acid reactive substances (TBARS) values (mg malonaldehyde/kg) in different chicken nuggets batters formulated samples for each frozen storage times (0, 3, 6, 9 months). Different letters (y–z) indicate significant differences among treatments (p < 0.05). 44 M. Rocío Teruel et al. / Food Chemistry 172 (2015) 40–46
Table 2 Colour CIELab (L⁄,a⁄ and b⁄) and pH values in different chicken nuggets batters formulated samples for each frozen storage time (0, 3, 6, 9 months).
Colour CIELab and pH values Treatment Storage time (months) A,B 0369 L⁄(lightness) Control 67.69 ± 1.85 70.58 ± 1.97 70.05 ± 1.72 68.60 ± 1.79 Liquid acetone 68.37 ± 3.95 70.46 ± 1.28 70.83 ± 2.16 69.79 ± 1.00 Liquid methanol 67.35 ± 1.92 69.61 ± 1.32 69.88 ± 0.52 68.90 ± 1.96 Powder acetone 68.95 ± 1.88 69.60 ± 0.95 70.08 ± 0.60 69.62 ± 1.98 Liquid tocopherol 68.23 ± 0.89 69.77 ± 0.95 69.98 ± 1.85 69.16 ± 1.29 a⁄ (redness) Control À0.59 ± 0.34b À0.64 ± 0.41b À1.20 ± 0.18 À0.93 ± 0.19a Liquid acetone À0.34 ± 0.43b À0.61 ± 0.27b À0.66 ± 0.55 À0.40 ± 0.31b Liquid methanol À1.23 ± 0.22a À1.16 ± 0.23a À1.27 ± 0.44 À0.86 ± 0.30ab Powder acetone À0.89 ± 0.25ab À0.92 ± 0.34ab À0.98 ± 0.26 À0.55 ± 0.11ab Liquid tocopherol À0.86 ± 0.31ab À1.03 ± 0.40a À0.84 ± 0.41 À0.59 ± 0.12ab b⁄ (yelowness) Control 12.23 ± 6.88 14.23 ± 2.11 13.46 ± 1.81 12.29 ± 2.97 Liquid acetone 13.89 ± 1.96 14.03 ± 1.90 14.46 ± 2.81 12.65 ± 1.40 Liquid methanol 13.71 ± 0.85 13.47 ± 1.57 14.70 ± 1.02 13.49 ± 1.82 Powder acetone 14.36 ± 1.10 12.94 ± 1.35 13.55 ± 0.42 13.45 ± 1.27 Liquid tocopherol 14.11 ± 3.01 12.67 ± 1.51 12.38 ± 0.67 12.95 ± 0.58 pH Control 6.30 ± 0.03 6.32 ± 0.07 6.36 ± 0.17 6.28 ± 0.13 Liquid acetone 6.32 ± 0.08 6.34 ± 0.04 6.34 ± 0.05 6.33 ± 0.12 Liquid methanol 6.33 ± 0.18 6.35 ± 0.07 6.39 ± 0.01 6.31 ± 0.03 Powder acetone 6.43 ± 0.13 6.42 ± 0.09 6.49 ± 0.03 6.40 ± 0.07 Liquid tocopherol 6.39 ± 0.08 6.38 ± 0.07 6.41 ± 0.04 6.41 ± 0.03
A All date are expressed as mean value ± standard deviation (n = 3). B Means with different letters (a, b) within the same column are significantly different (p<0.05).
between treatments and the control samples in L⁄ and b⁄ values. However, a significant effect (p < 0.05) was observed with regard Table 3 to a⁄ values, although this trend did not follow a consistent evolu- Texture attributes of different chicken nuggets batters formulated in different frozen tion, probably due to the small differences resulting from the storage times (0, 3, 6, 9 months). ‘‘homemade’’ production process more than to the effect of Sensory Evaluation of texture attributes⁄ extracts themselves. Accordingly, this result realized that the col- A,B,C Treatment Storage time (months) our of the extracts has not interfered with the characteristic batter 03 6 9 colour and therefore the doses used can be commercially applied in such products. Other natural antioxidants have been seen to Crispness z z y ab,y adversely affect colour in chicken and chicken products; for exam- Control 6.40 ± 1.45 6.27 ± 1.64 5.07 ± 0.94 4.67 ± 1.21 Liquid acetone 6.00 ± 1.41z 6.18 ± 1.72z 5.40 ± 1.60yz 4.60 ± 1.37a,y ple, the application of wine-making residues in precooked and Liquid methanol 6.43 ± 1.61 6.34 ± 1.75 5.93 ± 1.34 5.62 ± 1.23b cooked chicken meat (Ganhão, Morcuende & Estevez, 2010; Powder acetone 6.29 ± 1.44 6.14 ± 1.71 4.88 ± 1.37 5.42 ± 1.02ab Selani et al., 2011). Liquid tocopherol 6.84 ± 1.25z 5.88 ± 1.29y 5.67 ± 1.10y 5.20 ± 1.22ab,y Juiciness Control 6.52 ± 1.00z 5.82 ± 1.20yz 5.10 ± 0.86xy 4.99 ± 0.73x 3.2.3. Sensory evaluation Liquid acetone 6.35 ± 1.19z 6.16 ± 1.27z 5.53 ± 1.22yz 5.10 ± 0.83y Tables 3 and 4 show the sensory analysis results for the five Liquid methanol 6.31 ± 1.30z 6.13 ± 1.47yz 5.42 ± 0.96y 5.45 ± 0.82y z z yz y treatment groups (control, powder-acetone, liquid-methanol, Powder acetone 6.41 ± 1.12 6.20 ± 1.28 4.99 ± 1.48 5.33 ± 0.78 Liquid tocopherol 6.69 ± 1.08z 6.17 ± 1.44yz 5.64 ± 0.98xy 5.26 ± 0.88x liquid-acetone, and liquid-tocopherol) after frozen storage for 0, 3, 6, and 9 months. Firmness Control 4.00 ± 1.70 4.68 ± 0.98 4.08 ± 1.20 4.00 ± 0.94 The texture attributes (crispness, juiciness, firmness, and cohe- Liquid acetone 4.33 ± 1.28 3.97 ± 1.15 3.90 ± 1.01 3.83 ± 1.08 siveness) (Table 3) showed no clear treatment-related trends. In Liquid methanol 3.70 ± 1.08 4.23 ± 1.43 3.96 ± 1.19 3.75 ± 1.65 agreement, Mohamed and Mansour (2012) did not detect signifi- Powder acetone 3.67 ± 0.93 3.93 ± 0.82 3.60±.98 3.63 ± 1.33 cant changes in juiciness and firmness scores in beef patties with Liquid tocopherol 3.72 ± 1.47 3.89 ± 1.17 3.99 ± 1.15 3.63 ± 1.12 added antioxidant extracts (rosemary and majoran). Significant Cohesiveness differences (p<0.05) were found in crispness and juiciness due Control 3.84 ± 1.56 4.53 ± 1.14 4.86 ± 1.42b 4.00 ± 1.20 ab to frozen storage, possibly associated with the ice crystals pro- Liquid acetone 4.53 ± 1.46 4.06 ± 1.45 4.56 ± 0.90 3.88 ± 1.11 Liquid methanol 4.42 ± 1.58 4.03 ± 1.33 3.87 ± 1.23ª 4.18 ± 1.33 duced by the frozen process that may damage the tissues and Powder acetone 3.93 ± 1.28 4.35 ± 1.08 3.87 ± 1.06a 3.97 ± 1.46 result in drip losses during thawing (Totosaus & Kerry, 2012). Liquid tocopherol 4.03 ± 1.24 3.73 ± 1.70 3.68 ± 1.47a 3.87 ± 1.44 The use of natural extracts (rosemary and tocopherol) did not A All date are expressed as mean value ± standard deviation (n = 3). affect mass or crust colour, odour intensity or taste intensity B Means with different letters (a,b) within the same column are significantly (Table 4). The results of the sensory evaluation are similar to those different (p<0.05). described with the instrumental evaluation (Table 2), in which col- C Means with different letters (x–z) within the same line are significantly dif- our did not vary between treatments or between sampling times ferent (p<0.05). M. Rocío Teruel et al. / Food Chemistry 172 (2015) 40–46 45
Table 4 Sensory attributes (Odour, Colour, Taste) of different chicken nuggets batters formulated in different frozen storage times (0, 3, 6, 9 months).
Sensory evaluation of taste and odour attributes Treatment Storage time (months) A,B,C 0369 Odour intensity Control 9.96 ± 0.19z 9.38 ± 0.70xy 9.00 ± 0.63x 9.45 ± 0.61y Liquid acetone 9.92 ± 0.41z 9.14 ± 0.87yz 9.29 ± 0.64yz 9.04 ± 2.00y Liquid methanol 9.86 ± 0.45z 9.44 ± 0.62y 9.28 ± 0.54y 9.43 ± 0.59y Powder acetone 9.92 ± 0.28z 9.62 ± 0.50yz 9.00 ± 0.73x 9.30 ± 0.53xy Liquid tocopherol 9.96 ± 0.14z 9.34 ± 0.83y 9.35 ± 0.65y 9.50 ± 0.5y Rancid odour Control 0.00 ± 0.00 0.00 ± 0.00 0.06 ± 0.25 0.05 ± 0.22 Liquid acetone 0.01 ± 0.04 0.10 ± 0.31 0.00 ± 0.00 0.16 ± 0.47 Liquid methanol 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00 0.04 ± 2.09 Powder acetone 0.00 ± 0.00 0.00 ± 0.00 0.03 ± 0.14 0.03 ± 0.11 Liquid tocopherol 0.00 ± 0.00 0.03 ± 0.18 0.00 ± 0.00 0.00 ± 0.00 Crust colour Control 9.85 ± 0.60b,z 9.54 ± 0.64z 8.94 ± 0.68ª.y 9.60 ± 0.59z Liquid acetone 9.33 ± 1.17ab 9.21 ± 1.01 9.23 ± 0.67ab 9.52 ± 0.77 Liquid methanol 9.57 ± 0.92ab 9.00 ± 1.67 9.48 ± 0.59b 9.74 ± 0.45 Powder acetone 9.69 ± 0.63ab,z 9.65 ± 0.43yz 9.28 ± 0.61ab,y 9.51 ± 0.52yz Liquid tocopherol 8.96 ± 1.58a 9.03 ± 0.78 9.48 ± 0.60b 8.88 ± 1.95 Mass colour Control 9.78 ± 0.64z 9.50 ± 0.51b,yz 9.06 ± 0.57y 9.65 ± 0.59z Liquid acetone 9.79 ± 0.66z 8.76 ± 2.41ª,y 9.32 ± 0.75yz 9.52 ± 0.77yz Liquid methanol 9.43 ± 1.62 9.38 ± 0.61b 9.40 ± 0.58 9.74 ± 0.45 Powder acetone 9.73 ± 0.81z 9.54 ± 0.52b,yz 9.18 ± 0.63z 9.51 ± 0.52yz Liquid tocopherol 9.85 ± 0.36 9.31 ± 0.78ab 9.09 ± 0.80 9.62 ± 0.57 Taste intensity Control 9.89 ± 0.32z 9.42 ± 0.75yz 8.69 ± 0.94y 8.65 ± 2.13y Liquid acetone 9.88 ± 0.45z 8.41 ± 2.51y 9.17 ± 0.70yz 9.24 ± 0.78yz Liquid methanol 9.89 ± 0.42z 9.38 ± 0.71y 9.24 ± 0.60y 9.52 ± 0.67yz Powder acetone 9.74 ± 0.50z 9.41 ± 0.65yz 8.78 ± 0.87yz 8.42 ± 2.50y Liquid tocopherol 9.96 ± 0.20z 9.13 ± 0.87xy 8.52 ± 1.93x 8.88 ± 1.95yz Rancid taste Control 0.00 ± 0.00 0.00 ± 0.00 0.13 ± 0.34 0.15 ± 0.49 Liquid acetone 0.00 ± 0.00 0.14 ± 0.35 0.06 ± 0.25 0.48 ± 1.82 Liquid methanol 0.00 ± 0.00 0.03 ± 0.18 0.36 ± 1.80 0.17 ± 0.38 Powder acetone 0.00 ± 0.02 0.02 ± 0.12 0.50 ± 1.78 0.13 ± 0.41 Liquid tocopherol 0.00 ± 0.00 0.03 ± 0.18 0.13 ± 0.34 0.42 ± 1.77
A All date are expressed as mean value ± standard deviation (n = 3). B Means with different letters (a,b) within the same column are significantly different (p<0.05). C Means with different letters (x–z) within the same line are significantly different (p<0.05).
(0, 3, 6, and 9 months). Naveena et al. (2013) described lower col- oxidants (rosemary and majoran) to beef patties did not signifi- our and higher off-odour scores in raw and cooked ground buffalo cantly affect flavour scores during frozen storage, although the meat patties and chicken patties containing unrefined rosemary same authors found significant differences (p<0.05) when samples extract (22.5–130 ppm), when was used refined oleoresins were prepared with mechanically deboned poultry meat (200 g/kg) resulted in just detectable off-odour and did not affect (p>0.05) due to the reduction in the rate of lipid oxidation by antioxidants either colour or overall acceptability scores. Liu et al. (2009) also during storage. reported that use of rosemary at higher concentrations than 1500 ppm resulted in lower colour scores and higher off-odour scores than control values in fresh chicken sausages during refrig- 4. Conclusion erated storage. Selani et al. (2011) observed that the addition with natural antioxidants in this case of industry residue extract led to a The format and solvent types used in the present study influ- significantly lower colour score (p<0.05) than the control which enced the amount of phenolic compounds in the rosemary extracts remark the importance of bleaching and deodorizing of extracts obtained and therefore in their antioxidant capacity. After charac- in addition to the doses added in products. terization of the different extracts, it can be concluded that the Regarding effect of frozen storage (9 months), the attributes powder acetone had the higher antioxidant potential followed by crust colour and mass colour were unaffected. A similar result liquid methanol and liquid acetone. was found Selani et al. (2011) in cooked chicken meat with respect The addition of these rosemary extracts to chicken nuggets had frozen storage (9 months). In general, the odour and taste intensity no affect on the physical–chemical characteristics (colour, pH) and scores gradually decreased (p<0.05) during the 9 months of frozen sensory quality of the product, that pointed out to their potential storage compared with initial values (Table 4), although scores use as alternatives in the production of pre-fried products. After were still high (8.90–9.41). A decrease in sensory scores with time 9 months of storage, a slight tendency as regarding the effective- has been reported by other authors in frozen chicken curry (Modi ness of these natural extracts as antioxidant compounds was et al., 2006) and refrigerated chicken nuggets (Modi et al., 2004). observed, but possibly a longer storage would be required to con- According to Mohamed and Mansour (2012), the addition of anti- firm this subject. 46 M. Rocío Teruel et al. / Food Chemistry 172 (2015) 40–46
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