Effect of Grape Seed Extract on Physicochemical Properties of Ground, Salted, Chicken Thigh Meat during Refrigerated Storage at Different Relative Humidity Levels

• Published in: Journal of food science 2008, Vol.73 (1), p.C36-C40
• Main Author: Brannan, R.G
• Format: Article
• Language: English
• Subjects: additives; Animals; antioxidant; antioxidant activity; Antioxidants - pharmacology; Biological and medical sciences; Chickens; Cold storage; Consumer Behavior; Cooking; food analysis; Food industries; Food Preservation - methods; Food Preservatives - pharmacology; Food science; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; grape seed extract; ground chicken meat; Humans; Humidity; Hydrogen-Ion Concentration; Lipid Peroxidation; Meat and meat product industries; meat composition; meat cuts; physicochemical properties; Phytochemicals; Plant Extracts - pharmacology; Poultry; Poultry Products - analysis; Poultry Products - standards; protein solubility; Proteins; Refrigeration; relative humidity; salted foods; Seeds - chemistry; shelf life; sodium chloride; Sodium Chloride - pharmacology; storage quality; TBARS; thighs; Thiobarbituric Acid Reactive Substances - analysis; thiobarbituric acid-reactive substances; Vitis - chemistry; water activity; water content
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2007.00588.x

The effect of grape seed extract (GSE, 0.1%) ± NaCl (1%) in ground chicken thigh meat during refrigerated storage at 59%, 76%, 88%, and 99% relative humidity (RH) was examined. Compared to the untreated control, GSE (0.1%) delayed the reduction of water activity (aw) that occurred during refrigerated storage at different relative humidity levels but had no effect on moisture content or pH compared to the untreated control. GSE inhibited the formation of a secondary marker of lipid oxidation (TBARS) compared to the untreated control and altered the effect of NaCl on TBARS formation. The formation of TBARS was affected by RH level across all treatment groups in the order of 99% > 88% > 76% > 59%. Further analysis revealed that this effect likely is due to the presence of NaCl, which suggests that RH storage does not affect the formation of TBARS except in salted patties, the effect of which is mitigated by the addition of GSE. NaCl, but not GSE, increased both sarcoplasmic and myofibrillar protein solubility after 12 d of refrigerated storage, suggesting increased protein denaturation. This study shows that GSE is an effective antioxidant in ground chicken thigh meat that does not affect moisture content or pH during storage, inhibits TBARS formation, helps to mitigate the prooxidative effects of NaCl, and may alter the effect of NaCl on protein solubility in salted chicken patties. Future work is needed to determine how the physicochemical interactions of GSE affect important cooked meat quality attributes.