Article

Oxidative stability of vacuum-packed chicken wings marinated with fruit juices during frozen storage

Rashmi Rupasinghe1, Amali Alahakoon2, Achala Alakolanga3, Dinesh Jayasena1,*, Cheorun Jo4,*
Author Information & Copyright
1Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka.
2Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka.
3Depatment of Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
4Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.
*Corresponding Author: Dinesh D. Jayasena, Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka. E-mail: dinesh@uwu.ac.lk.
*Corresponding Author: Cheorun Jo, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea. E-mail: cheorun@snu.ac.kr.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 25, 2021 ; Revised: Oct 20, 2021 ; Accepted: Oct 23, 2021

Published Online: Nov 08, 2021

Abstract

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity, 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 µg/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuum-packed chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.

Keywords: antioxidant; lipid oxidation; marinade; chicken wings; fruit juice


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Special Issue: 67th ICoMST 2021


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