Effect of different format-solvent rosemary extracts (Rosmarinus officinalis) on frozen chicken nuggets quality
Introduction
Chicken-based foodstuffs are becoming increasingly popular mainly as “ready-to-eat” products, such as frozen chicken nuggets, because of the reduced preparation time, their good nutritional quality as a protein source and the low cost and longer shelf-life in frozen conditions (Magdelaine, Spiess, & Valceschini, 2008). The high polyunsaturated fatty acid profile of chicken meat, while nutritionally interesting, makes the product very susceptible to oxidative reactions, which may be intensified by deep-frying, the usual preparation way of this product. Moreover, these lipid oxidation reactions, which are considered the major deterioration form in stored muscle foods, may still occur during frozen storage (Soyer, Özalp, Dalmış, & Bilgin, 2010). Such changes could affect the physical–chemicals parameters and sensory attributes (odour, colour, and flavour) of the product, in addition to diminish the shelf-life (Selani et al., 2011).
Synthetic antioxidants have been successfully used to prevent lipid oxidation in chicken meat. However, increasing concerns over the safety of synthetic food additives have resulted in a trend towards “natural products”. As a result, the industry faces a challenge to find effective antioxidants from natural sources to prevent deterioration in meat and meat products during processing and storage (Brannan, 2009). Among natural antioxidant sources, rosemary (Rosmarinus officinalis L.), a woody aromatic herb that is native to the Mediterranean countries, has recently been authorized by the European Union under Directive 95/2/EC and assigned E-392 as its E number (European Union Directives 2010/67/EU and 2010/69/EU) for use in meat product preservation. The addition of rosemary extract to poultry products has been shown to be effective in retarding lipid oxidation, and previous studies in chicken sausages (Liu, Tsau, Lin, Jan, & Tan, 2009) and patties (Naveena et al., 2013) have pointed to the protective effect of rosemary extract (500–1500 ppm) and leaves (22.5–130 ppm) in inhibiting lipid oxidation.
Rosemary antioxidant activity is related to components such as phenolic diterpenes, carnosol (CAS No. 5957-80-2) and carnosic acid (CAS No. 3650-09-7) (Rodriguez-Rojo, Visentin, Maestri, & Cocero, 2012). The antioxidant capacity of phenolic compounds is due to their ability to scavenge free radicals, donate hydrogen atoms and chelate metal cations (Shan, Cai, Sun, & Corke, 2005). Previous studies (Azmir et al., 2013, Wang et al., 2013) have reported that the yield of bioactive compounds can be changed or modified by using different extraction procedures, solvents, temperatures, pressures and times. In an earlier paper (Garrido, Auqui, Martí, & Linares, 2011) extraction systems to obtain red grape pomace extracts were studied, and the extraction process was seen to have a clear effect on the extract composition (antioxidant activity, total polyphenols and total anthocyanins) and on the inhibition of lipid oxidation in pork burgers.
Therefore, the aims of this study were (1) to characterize three different commercial rosemary extracts (R. officinalis) obtained in different ways (format-solvent combinations) and (2) to evaluate the effect of these rosemary extracts on the physical–chemical and sensory quality of frozen chicken nuggets during 9 months of storage.
Section snippets
Characterization of rosemary extracts
The rosemary extracts used in this study were elaborated by Natural Ingredients S.L. (Ingrenat S.L., Cartagena, Spain). The extracts were obtained from rosemary leaves by “Liquid–Solid Extraction” with methanol or acetone as principal extract and solvents. Both solvents are usually used for phenolic diterpene extraction due to their hydrogen-bonding ability that provides a high antioxidant yield (Erkan, Ayranci, & Ayranci, 2008). Both extraction processes (with acetone or methanol) were
Composition of rosemary extract and antioxidant capacity
Table 1 shows the composition (total phenolics content, carnosic acid, carnosol, and essential oil content) of the rosemary extracts (powder acetone, liquid acetone, and liquid rosemary). Phenolic compounds constitute the main type of secondary metabolite with antioxidant activity in plant and herbs (Shan et al., 2005). In rosemary extracts, carnosic acid and its derivatives, carnosol, rosmadial, rosmanol, rosmanol isomers and methyl carnosate are the main compounds involved in such activity (
Conclusion
The format and solvent types used in the present study influenced the amount of phenolic compounds in the rosemary extracts obtained and therefore in their antioxidant capacity. After characterization of the different extracts, it can be concluded that the powder acetone had the higher antioxidant potential followed by liquid methanol and liquid acetone.
The addition of these rosemary extracts to chicken nuggets had no affect on the physical–chemical characteristics (colour, pH) and sensory
Acknowledgments
Authors are grateful for the financial support of the project to the Centre for Industrial Technological Development (CDTI) and the Ingredientes naturals INGRENAT S.L. Corporation for the valuable help in the project development.
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