Advanced SearchSearch Tips
Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken Nuggets
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken Nuggets
Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; Choi, Yun-Sang; Lee, Mi-Ai; Kim, Cheon-Jei;
  PDF(new window)
The effect of mugwort extract (ME) and vitamin C (VC), added individually or in combination, on color, lipid oxidation, and sensory characteristics of chicken nuggets stored for 12 d was investigated. Eight treatments of chicken nuggets contained the following: Control (no antioxidant added), VC (0.05% VC), ME 0.05 (0.05% ME), ME 0.1 (0.1% ME), ME 0.2 (0.2% ME), VC+ME 0.05 (0.05% VC + 0.05% ME) and VC+ME 0.1 (0.05% VC + 0.1% ME), VC+ME 0.2 (0.05% VC + 0.2% ME). Results showed that the mixture of 0.05% VC and 0.2% ME was most effective for delaying lipid oxidation (thiobarbituric acid reactive substances, conjugated dienies, and peroxide formation) when compared to the control or ME alone added. The color values of all treatments were significantly affected by adding ME. Additionally, the total color difference (), chroma (), and hue angle () values of all treatments, except for VC, were lower than those of the control as the amount of ME increased. The sensory characteristics (flavor, odor, and overall acceptability) did not differ significantly in any of the chicken nugget samples, whereas storage time had a significant effect. The results suggest that the possibility of utilizing chicken nuggets with a mixture of mugwort extract and vitamin C for the increase of shelf-life and quality.
antioxidant;mugwort;vitamin C;lipid oxidation;shelf-life;chicken nugget;
 Cited by
Sensory Property Improvement of Jokbal (Korean Pettitoes) Made from Frozen Pig Feet by Addition of Herbal Mixture,;;;

한국축산식품학회지, 2016. vol.36. 1, pp.19-22 crossref(new window)
Sensory Property Improvement of Jokbal (Korean Pettitoes) Made from Frozen Pig Feet by Addition of Herbal Mixture, Korean Journal for Food Science of Animal Resources, 2016, 36, 1, 19  crossref(new windwow)
AOAC (2009) Official methods of analysis of AOAC. 18thed, Association of Official Analytical Chemists, Washington, DC.

Baydar, H., Sagdic, O., Gulcan, O., and Karadogan, T. (2004) Antimicrobial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey. Food Control. 15, 169-172. crossref(new window)

Bonoli, M., Caboni, M. F., Rodriguez-Estrada, M. T., and Lercker, G. (2007) Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties. Food Chem. 101, 1327-1337. crossref(new window)

Campo, M. M., Nute, G. R., Hughes, S. I., Enser, M., Wood, J. D., and Richardson. R. I. (2006) Flavour perception of oxidation in beef. Meat Sci. 72, 303-311. crossref(new window)

Carpenter, R., O'Grady, M. N., O'Callaghan, Y. C., O'Brien, N. M., and Kerry, J. P. (2007) Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork. Meat Sci. 76, 604-610. crossref(new window)

Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2011) Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Sci. 88, 59-66. crossref(new window)

Chouliara, E., Karatapanis, A., Savvaidis, I. N., and Kontominas, M. G. (2007) Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at $4^{\circ}C$. Food Microbiol. 24, 607-617. crossref(new window)

Djenane, D., Sanchez-Escalante, A., Beltran, J. A., and Roncales, P. (2002) Ability of $\alpha$-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere. Food Chem. 76, 407-415. crossref(new window)

Donald, S. M. (1998) Flavor formation in meat and meat products: A review. Food Chem. 62, 415-424. crossref(new window)

Folch, J., Lee, M., and Stanley, S. G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.

Grigelmo-Miguel, N., Abadyias-Seros, M. I., and Martyin- Belloso, O. (1999) Characterisation of low-fat high-dietary fibre frankfurters. Meat Sci. 52, 247-256. crossref(new window)

Hassan, O. and Fan. L. S. (2005) The anti-oxidation potential of polyphenol extract from cocoa leaves on mechanically deboned chicken meat (MDCM). Food Sci. Technol. 38, 315-321.

Hwang, K. E., Choi, Y. S., Choi, J. H., Kim, H. Y., Lee, M. A., Kim, H. W., Chung, H. K., and Kim, C. J. (2011) The antioxidative properties of Ganghwayakssuk (Artemisia princeps Pamp.) extracts added to refrigerated raw chicken nugget batter against lipid oxidation. Korean J. Food Sci. An. 31, 166-175. crossref(new window)

Juntachote, J., Berghofer, E., Siebenhandl, S., and Bauer, F. (2006) The antioxidative properties of holy basil and galangal in cooked ground pork. Meat Sci. 72, 446-456. crossref(new window)

Kim, Y. J. (2011) Effect of the addition method of mugwort on antioxidant effect, total plate counts, and residual nitrite content of emulsified sausages during cold storage. Korean J. Food Sci. An. 31, 122-128. crossref(new window)

Lawless, H. T. and Heymann. H. (1999) Sensory evaluation of food principles and practices. Springer Science + Business Media, NY, pp. 450-457

Liz. K. L. K. and Getty K. J. K. (2013) Natural antioxidants in meat and poultry products: A review. Meat Sci. 94, 220-227. crossref(new window)

Lopez-Lopez, I., Cofrades, S., and Jimenez-Colmenero, F. (2009) Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. Meat Sci. 83, 148-154. crossref(new window)

Luciano, G., Monahan, F. J., Vasta, V., Pennisi, P., Bella, M., and Priolo, A. (2009) Lipid and colour stability of meat from lambs fed fresh herbage or concentrate. Meat Sci. 82, 193-199. crossref(new window)

Melton, S. L. (1983) Methodology for following lipid oxidation in muscle foods. Food Technol. 37, 105-111.

Mexis, S. F., Chouliara, E., and Kontominas, M. G. (2009) Combined effect of an $O_2$ absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at $4^{\circ}C$. Inno. Food Sci. Emer. Technol. 4, 572-579.

Nassu, R. T., Goncalves, L. A., Pereira da Silva, M. A., and Beserra, F. J. (2003) Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant. Meat Sci. 63, 43-49. crossref(new window)

Naveena, B. M., Sen, A. R., Vaithiyanathan, S., Babji, Y., and Kondaiah, N. (2008) Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Sci. 80, 1304-1308. crossref(new window)

Qi, S. and Zhou. D. (2013) Lotus seed epicarp extract as potential antioxidant and anti-obesity additive in Chinese Cantonese sausage. Meat Sci. 93, 257-262. crossref(new window)

Sampaio, G. R., Saldanha, T., Soares, R. A., and Torres, E. A. (2012) Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. Food Chem. 135, 1383-1390. crossref(new window)

Sanchez-Escalante, A., Djenane, D., Torrescano, G., Beltran, J. A., and Roncales, P. (2003) Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere. J. Food Sci. 68, 339-344. crossref(new window)

Sheu, K. S. and Chen. T. C. (2002). Yield and quality characteristics of edible broiler skin fat as obtained from five rendering methods. J. Food Eng. 55, 263-269. crossref(new window)

Tarladgis, B. G., Watts, B. M., Younthan, M. T., and Dugan, L. R. (1960) A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37, 403-406.

Velioglu, Y. S., Nazza, G., Gao, L., and Oomah, B. D. (1998) Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. J. Agric. Food Chem. 46, 4113-4117. crossref(new window)