Effect of Antioxidants on the Oxidative Stability of Chicken Breast Meat in a Dispersion System |
Lin and Liang (2002)LIN, C.C. and LIANG, J.H., 2002. Effect of antioxidants on the oxidative stability of chicken breast meat in a dispersion system. Journal of Food Science, vol. 67, no. 2, pp. 530-533. http://dx.doi.org/10.1111/j.1365-2621.2002.tb10632.x. http://dx.doi.org/10.1111/j.1365-2621.20...
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Homogenized breast with 20mL phosphate 20mM |
24h to 37ºC |
Ascorbic acid Alpha-Tocopherol Catechin |
Trolox C |
Application of natural antioxidants in mechanically deboned poultry meat (CMS) |
Pereira (2009)PEREIRA, M.G., 2009. Aplicação de antioxidantes naturais em carne mecanicamente separada (CMS). Santa Maria: Universidade Federal de Santa Maria, 126 p. Dissertação de Mestrado em Ciência e Tecnologia dos Alimentos.
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Hip-bar, front and skinless neck chicken back |
No vacuum at 4ºC |
Yerba Mate Extract Marcela Extract Green tea extract Alcohol-free propolis extract |
BHA |
Wine industry residues extract as natural antioxidants in raw and cooked chicken meat during frozen storage |
Selani et al. (2011)SELANI, M.M., CONTRERAS-CASTILLO, C.J., SHIRAHIGUE, L.D., GALLO, C.R., PLATA-OVIEDO, M. and MONTES-VILLANUEVA, N.D., 2011. Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Science, vol. 88, no. 3, pp. 397-403. http://dx.doi.org/10.1016/j.meatsci.2011.01.017. PMid:21342750. http://dx.doi.org/10.1016/j.meatsci.2011...
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Ground beef |
Vacuum and frozen |
Isabel and Niagara Grape Bark and Seed Extract |
BHT Sodium erythrobate+ citric acid + sugar |
Mango ethanolic extracts as antioxidants for broilers |
Freitas et al. (2012)FREITAS, E.R., BORGES, A.S., TREVISAN, M.T.S., WATANABE, P.H., DA CUNHA, A.L., PEREIRA, A.L.F., ABREU, V.K. and DO NASCIMENTO, G.A.J., 2012. Extratos etanólicos da manga como antioxidantes para frangos de corte. Pesquisa Agropecuária Brasileira, vol. 47, no. 8, pp. 1025-1030. http://dx.doi.org/10.1590/S0100-204X2012000800001. http://dx.doi.org/10.1590/S0100-204X2012...
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Bare chest |
In a vacuum, cooled at 4ºC |
Peel extract and mango pit |
BHT |
Physical-chemical and sensory characteristics of fresh sausage from poultry prepared with different natural antioxidants |
Borba et al. (2012)BORBA, H., SCATOLINI-SILVA, A.M., GIAMPIETRO-GANECO, A., BOIAGO, M.M. and SOUZA, P.A., 2012. Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais. Revista Brasileira de Saúde e Produção Animal, vol. 13, no. 2, pp. 360-370. http://dx.doi.org/10.1590/S1519-99402012000200006. http://dx.doi.org/10.1590/S1519-99402012...
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Chest and thighs |
Polyethylene bags at 4ºC |
Clove Oregano Rosemary |
None |
Antioxidant activity of Cerrado plant extract in raw and cooked meat and chicken |
Nascimento et al. (2019)NASCIMENTO, K.M., SILVA, F.L. and MENDONÇA, A.M.C., 2019. Atividade antioxidante de extrato de plantas do cerrado em carne de frango crua e cozida. In: Anais do 29º Congresso Brasileiro de Zootecnia. Campinas: Galoá, pp. 109585.
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Ground thigh and drumstick meat |
In refrigerated vacuum |
Murici Extract, Mama-Bitch Extract, Monkey Pepper Extract, and Groundwood Extract |
BHT |
Incorporation of natural antioxidant in chicken burger: oxidative stability and descriptive and hedonic temporal sensory perception |
Menegali et al. (2020)MENEGALI, B.S., SELANI, M.M., SALDAÑA, E., PATINHO, I., DINIZ, J.P., MELO, P.S., PIMENTEL FILHO, N.J. and CONTRERAS-CASTILLO, C.J., 2020. Pink pepper extract as a natural antioxidant in chicken burger: effects on oxidative stability and dynamic sensory profile using Temporal Dominance of Sensations. LWT, vol. 121, pp. 108896. http://dx.doi.org/10.1016/j.lwt.2019.108986. http://dx.doi.org/10.1016/j.lwt.2019.108...
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Hamburger |
Without vacuum and vacuum at 2ºC |
Pink Pepper Extract |
BHT |
Impact of coffee husk extract (Coffea Arabica L.) on oxidative processes in chicken hamburger |
Farias Marques et al. (2022) FARIAS MARQUES, A.D.J., LIMA TAVARES, J., CARVALHO, L.M., LEITE ABREU, T., ALVES PEREIRA, D., MOREIRA FERNANDES SANTOS, M., SUELY MADRUGA, M., MEDEIROS, L.L. and KÊNIA ALENCAR BEZERRA, T., 2022. Oxidative stability of chicken burgers using organic coffee husk extract. Food Chemistry, vol. 393, pp. 133451. http://dx.doi.org/10.1016/j.foodchem.2022.133451. PMid:35751207. http://dx.doi.org/10.1016/j.foodchem.202...
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Hamburger |
No vacuum at -18°C |
Coffee Hull Extract |
BHT |
Use of pink pepper extract (Schinus terebinthifolius Raddi) in the control of lipid oxidation of fresh chicken sausage |
Araújo (2022)ARAÚJO, M.C.G., 2022. Utilização do extrato de pimenta rosa (Schinus terebinthifolius Raddi) no controle da oxidação lipídica da linguiça de frango frescal. Cuité: Universidade Federal de Campina Grande, 41 p. Trabalho de Conclusão de Curso em Nutrição.
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Fresh chicken sausage |
No vacuum at 4ºC |
Pink Pepper Extract |
Sodium Erythorbate |
Antioxidant activity of cerrado plant extracts added to chicken meatballs and antimicrobial action “in vitro” |
Carvalho (2020)CARVALHO, J.C., 2020. Atividade antioxidante e antimicrobiana dos extratos de plantas do cerrado em carne de peito de frango. Brasília: Universidade de Brasília, 85 p. Dissertação de Mestrado em Saúde Animal.
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Meatballs |
No vacuum at 4ºC and -12ºC |
Murici extract, Pau-terra, Mama-cadela and Pepper-de-monkey |
BHT |
Effect of pink pepper extract and type of packaging on the quality and oxidative stability of chicken hamburger |
Diniz (2022)DINIZ, J.P., 2022. Efeito do extrato de pimenta rosa e do tipo de embalagem sobre a qualidade e estabilidade oxidativa de hambúrguer de frango. Buri: Universidade Federal de São Carlos, 46 p. Trabalho de Conclusão de Curso em Engenharia de Alimentos.
|
Hamburger - chicken leg and drumstick |
PVC and vacuum cooled |
Pink pepper extract |
BHT |
Effect of bioactive-rich mango peel extract on physicochemical, antioxidant, and functional characteristics of chicken sausage |
Manzoor et al. (2022)MANZOOR, A., AHMAD, S. and YOUSUF, B., 2022. Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage. Applied Food Research, vol. 2, no. 2, pp. 100183. http://dx.doi.org/10.1016/j.afres.2022.100183. http://dx.doi.org/10.1016/j.afres.2022.1...
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Chicken sausage |
Hermetic bag at 4°C |
Mango peel extract |
None |
Ethanolic extract of mango seed used in the feeding of broilers: Effects on phenolic compounds, antioxidant activity, and meat quality |
Farias et al. (2020)FARIAS, N.N.P., FREITAS, E.R., GOMES, H.M., SOUZA, D.H., SANTOS, E.O., AGUIAR, G.C., FERNANDES, D.R., ARAÚJO, L.R.S. and WATANABE, P.H., 2020. Ethanolic extract of mango seed used in the feeding of broilers: effects on phenolic compounds, antioxidant activity, and meat quality. Canadian Journal of Animal Science, vol. 100, no. 2, pp. 299-307. http://dx.doi.org/10.1139/cjas-2018-0120. http://dx.doi.org/10.1139/cjas-2018-0120...
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Chicken breast |
Vacuum |
Mango seed extract |
BHT |
Oxidative stability in chicken hamburger added with antioxidants extracted from pomegranate pulp and seed (Punica granatum, L.) |
Menezes Santos et al. (2020)MENEZES SANTOS, J., DA SILVA BORGES, Â. and BELTRÃO LESSA CONSTANT, P., 2020. Estabilidade oxidativa em hambúrguer de frango adicionado de antioxidantes extraídos da polpa e semente da romã (Punica granatum, L.). Scientia Plena, vol. 16, no. 10. http://dx.doi.org/10.14808/sci.plena.2020.101502. http://dx.doi.org/10.14808/sci.plena.202...
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Hamburger |
Polyethylene bags at -18°C |
Pomegranate pulp and seed extract |
BHT |
Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties |
Basanta et al. (2018)BASANTA, M.F., RIZZO, S.A., SZERMAN, N., VAUDAGNA, S.R., DESCALZO, A.M., GERSCHENSON, L.N., PÉREZ, C.D. and ROJAS, A.M., 2018. Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties. Food Research International, vol. 106, pp. 1086-1094. http://dx.doi.org/10.1016/j.foodres.2017.12.011. PMid:29579902. http://dx.doi.org/10.1016/j.foodres.2017...
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Hamburger |
Polyethylene film, 4°C, closed environment. |
MCPs from Japanese plum peel and pulp |
None |