Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage
This research was focused to unveil the role of natural antioxidants in meat products based on the current inclination of consumers and food industries towards natural antioxidants. Chicken sausages MPE0, MPE2, MPE4 and MPE6, developed by the incorporation of 0%, 2%, 4% and 6% mango peel extract (MP...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001433 |
| _version_ | 1828272889047023616 |
|---|---|
| author | Arshied Manzoor Saghir Ahmad Basharat Yousuf |
| author_facet | Arshied Manzoor Saghir Ahmad Basharat Yousuf |
| author_sort | Arshied Manzoor |
| collection | DOAJ |
| description | This research was focused to unveil the role of natural antioxidants in meat products based on the current inclination of consumers and food industries towards natural antioxidants. Chicken sausages MPE0, MPE2, MPE4 and MPE6, developed by the incorporation of 0%, 2%, 4% and 6% mango peel extract (MPE) respectively were investigated. Chicken sausages showed no significant changes in proximate composition, pH and cooking parameters however, significant (P < 0.05) improvement in lipid oxidative stability, antioxidant activity, phenolic content, overall color, and DPPH activity occurred due to MPE incorporation. MPE4 sausages witnessed least effect on color parameters, highest reduction in carbonyl content and radical scavenging activity, suggesting the incorporation of 4% MPE for quality amelioration of chicken sausages. The study showed that the MPE modified sausages exhibited superior thiol content and reduced carbonyl content that hampers protein oxidation; hence MPE incorporation could be considered an effective approach. |
| first_indexed | 2024-04-13T06:13:00Z |
| format | Article |
| id | doaj.art-c720d737dc68441db4db978eef41be58 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-13T06:13:00Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-c720d737dc68441db4db978eef41be582022-12-22T02:58:57ZengElsevierApplied Food Research2772-50222022-12-0122100183Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausageArshied Manzoor0Saghir Ahmad1Basharat Yousuf2Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh 202002, IndiaDepartment of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh 202002, IndiaDepartment of Food Science & Technology, School of Applied Sciences & Technology, University of Kashmir, Srinagar 190006, J&K, India; Corresponding author.This research was focused to unveil the role of natural antioxidants in meat products based on the current inclination of consumers and food industries towards natural antioxidants. Chicken sausages MPE0, MPE2, MPE4 and MPE6, developed by the incorporation of 0%, 2%, 4% and 6% mango peel extract (MPE) respectively were investigated. Chicken sausages showed no significant changes in proximate composition, pH and cooking parameters however, significant (P < 0.05) improvement in lipid oxidative stability, antioxidant activity, phenolic content, overall color, and DPPH activity occurred due to MPE incorporation. MPE4 sausages witnessed least effect on color parameters, highest reduction in carbonyl content and radical scavenging activity, suggesting the incorporation of 4% MPE for quality amelioration of chicken sausages. The study showed that the MPE modified sausages exhibited superior thiol content and reduced carbonyl content that hampers protein oxidation; hence MPE incorporation could be considered an effective approach.http://www.sciencedirect.com/science/article/pii/S2772502222001433Antioxidant activityMango peel extractLipid oxidationChicken sausagesMeat quality |
| spellingShingle | Arshied Manzoor Saghir Ahmad Basharat Yousuf Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage Applied Food Research Antioxidant activity Mango peel extract Lipid oxidation Chicken sausages Meat quality |
| title | Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage |
| title_full | Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage |
| title_fullStr | Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage |
| title_full_unstemmed | Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage |
| title_short | Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage |
| title_sort | effect of bioactive rich mango peel extract on physicochemical antioxidant and functional characteristics of chicken sausage |
| topic | Antioxidant activity Mango peel extract Lipid oxidation Chicken sausages Meat quality |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222001433 |
| work_keys_str_mv | AT arshiedmanzoor effectofbioactiverichmangopeelextractonphysicochemicalantioxidantandfunctionalcharacteristicsofchickensausage AT saghirahmad effectofbioactiverichmangopeelextractonphysicochemicalantioxidantandfunctionalcharacteristicsofchickensausage AT basharatyousuf effectofbioactiverichmangopeelextractonphysicochemicalantioxidantandfunctionalcharacteristicsofchickensausage |