Effect of sage and garlic addition on lipid oxidation in chicken meat

Author(s)

Lilian Regina Barros Mariutti

• Document type: Doctoral Thesis
• Press: Campinas, SP.
• Institution: Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos
• Defense date: 2009-06-09

Examining board members

Neura Bragagnolo; Adriana Zerlotti Mercadante; Aline Mondini Calil Racanicci; Monica Roberta Mazalli; Sueli Regina Baggio

• Advisor: Neura Bragagnolo
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Indexed in: Base Acervus-UNICAMP
• Location: Universidade Estadual de Campinas. Biblioteca Central Cesar Lattes; T/UNICAMP; M339e; Universidade Estadual de Campinas. Biblioteca da Faculdade de Engenharia de Alimentos; T/UNICAMP; M339e

Abstract

Chicken meat has a high content of polyunsaturated fatty acids so becoming quite prone to lipid oxidation. The cholesterol oxidation, the changes in fatty acids profile, and the formation of volatile aldehydes derived from lipid oxidation could be considered as the main factors that are responsible for the quality and nutritional losses during processing and storage. The addition of antioxidants to the meat is one of the ways that can be used to minimize the formation of these undesirable compounds. The extraction and saponification parameters were optimized for the simultaneous detection of cholesterol and cholesterol oxides by response surface methodology. The optimized method was validated for linearity, recovery, repeatability, and detection and quantification limits. Samples of chicken breast, raw, deep fried, boiled in water, and oven cooked, were successfully analised by the new method. The formation of hexanal, pentanal, and malonaldehyde in raw and grilled chicken patties stored at -18 ºC during 90 days was evaluated by solid phase microextraction (SPME) using DVB/CAR/PDMS fibers. The extracting conditions were optimized to obtain reproducible results and to avoid fiber saturation, even for the more oxidized samples. The performance of different single DVB/CAR/PDMS fibers was verified during the storage, and seven single fibers were necessary to monitor the development of the lipid oxidation. The relative standard deviation (RSD) were calculated for 60 duplicate determinations and no significant differences (p>0.05) were observed among the RSD of the fibers regardless the number of times they were used. The raw samples presented significant (p<0.05) Pearson correlations between all analysed parameters, varying from 0.93 to 0.99; however, for the grilled samples, only the a correlation of 0.98 hexanal and pentanal was significant. Fifty one Cobb chicken were raised and controled fed specially for the development of this research project. The chicken filets were minced after the remotion of skin and apparent fat tissue, and dried sage, dried garlic and salt were added to the meat. Sixty grams patties were molded and half was grilled at 170oC, for 4 minutes each side, untill core tempertaure reached 70oC. Raw and grilled patties were packed in polyethylene bags permeable to oxygen, and stored in the dark at -18oC during 90 days. The addition of sage to the chicken meat proved to be an efficient way to minimize and delay lipid and cholesterol oxidation, sage was also able to partially counteract the pro oxidative effects of salt addition. On the other hand, garlic addition presented variable results according to the applied methodology, confirming the controversial results found in literature for garlic action in meat, and suggesting that garlic has no antioxidant effect this matrix. Frozen chicken filets were acquired from industry (Rose Poultry, Denmark). After thawing and removing the connective and adipose tissues, the meat was minced. Dried sage, dried garlic and the mixture of both spices were added to the minced meat and 30 g meat balls were formed, vacuum packed in polyethylene bags, and immediately submmited to high pressure treatment. Sage was able to control lipid oxidation in minced chicken meat submitted to high pressure during subsequent storage at 4ºC for 2 weeks, while garlic showed pro oxidative effect, which was minimized by the simultaneous addition of sage. From the analysis of the rate of development of lipid oxidation, measured as TBARS, the apparent volume of activation for pressure-induced lipid oxidation was estimated, showing that the pro oxidative effect of garlic and pressure were additive. The mechanisms involved in sage and garlic action on lipid oxidation were studied by the evaluation of pressure effect on free radical formation in a chicken meat model system by electron spin ressonance spectroscopy (ESR), indicating that the high capacity of sage to scavenge free radicals in the lipid phase is the main mecanism behind the protective effect of sage (AU)