Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products
Pressure-treatment at 300 MPa of minced chicken breast meat did not induce significant lipid oxidation during chill storage for up to 15 days, while pressure-treatment at 600 and 800 MPa enhanced formation of secondary lipid oxidation products measured as thiobarbituric acid reactive substances. However, a waste product from industrial tomato paste production was found to yield efficient protection against lipid oxidation in pressurized chicken meat. Addition of 0.30% tomato waste or of 0.10% final tomato paste to minced meat led to a lag phase of 6 days for formation of secondary oxidation products in meat pressure treated at 600 MPa. The waste product seemed special efficient in protecting chicken meat pressurized at 800 MPa, as a notably lower rate of formation of secondary oxidation products was found. Flavonoids washed out with the waste fraction may be more efficient as antioxidant than the other phenolics or carotenoids present in the other paste processing fractions. Addition of tomato paste fractions did not influence radical formation measured by electron spin resonance spectroscopy and the tomato waste is considered to be effective as antioxidant at subsequent reactions leading to secondary lipid oxidation products.
► HPP of minced chicken meat induces lipid oxidation during storage up to 15 days. ► A waste product from industrial tomato paste production yield efficient protection. ► Flavonoids from waste is more efficient as antioxidant than the other fractions. ► The tomato waste is effective as antioxidant at reactions leading to volatile products.
Journal: Food and Bioproducts Processing - Volume 90, Issue 3, July 2012, Pages 499–505