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Korean J Food Sci Anim Resour. 2017;37(3):429-439. doi: 10.5851/kosfa.2017.37.3.429. Epub 2017 Jun 30.

Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast.

Author information

1
Department of Food and Nutrition, Chosun University, Gwangju 61452, Korea.
2
Department of Nutrition and Culinary Science, Hankyong National University, Ansung 17579, Korea.
3
Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
4
Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.

Abstract

This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The IC50 value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was 333.33 μg/mL. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with increasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter's L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and volatile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products.

KEYWORDS:

antioxidative effect; cured chicken breast; grapefruit seed extract; quality properties; stability characteristics

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