Browse > Article
http://dx.doi.org/10.5713/ajas.2008.70670

Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking  

Sasaki, Keisuke (National Institute of Livestock and Grassland Science)
Ishihara, Kenji (National Research Institute of Fisheries Science)
Oyamada, Chiaki (National Research Institute of Fisheries Science)
Sato, Akiyuki (Hokkaido Central Fisheries Experimental Station)
Fukushi, Akihiko (Hokkaido Central Fisheries Experimental Station)
Arakane, Tomohiro (Okayama Prefectural Center for Animal Husbandry and Research)
Motoyama, Michiyo (National Institute of Livestock and Grassland Science)
Yamazaki, Makoto (National Institute of Livestock and Grassland Science)
Mitsumoto, Mitsuru (National Institute of Livestock and Grassland Science)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.21, no.7, 2008 , pp. 1067-1072 More about this Journal
Abstract
Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or ${\alpha}$-tocopherol (Toc) were added to ground samples at a content level of 200 mg/kg. The samples were subjected to a chilling storage test before and after cooking. In the storage test before cooking, neither FX nor Toc affected the thiobarbituric acid reactive substances (TBARS) on days 1 and 6, and FX decreased the L* value and increased the a* and b* values. In the storage test after cooking, both FX and Toc decreased TBARS values on days 1 and 6. FX decreased the L* value and increased the a* and b* values, similar to what occurred in the storage test before cooking. Based on these results, we concluded that FX is a potent ingredient for improvement of the appearance and shelf life of chicken meat and its products.
Keywords
Fucoxanthin; Chicken Breast Meat; Lipid Peroxidation; Meat Colour; ${\alpha}$-Tocopherol;
Citations & Related Records

Times Cited By Web Of Science : 4  (Related Records In Web of Science)
Times Cited By SCOPUS : 7
연도 인용수 순위
1 Mitsumoto, M., R. N. Arnold, D. M. Shaefer and R. G. Cassens. 1993. Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef. J. Anim. Sci. 71:1812-1816.   DOI
2 Mitsumoto, M. 2000. Dietary delivery versus exogenous addition of antioxidants. In: Antioxidants in muscle foods (Ed. E. A. Decker, C. Faustman and C. J. Lopez-Bote). Wiley-Interscience, New York, pp. 315-343.
3 Biswas, A. K., N. Kondaiah and A. S. R. Anjaneyulu. 2006. Effect of spice mix and curry leaf (Murraya koenigii) powder on the quality of raw meat and precooked chicken patties during refrigeration storage. J. Food Sci. Technol. 43:438-441.
4 Britton, G., S. Liaaen-Jensen and H. Pfander. 1995. Carotenoids today and challenges for the future. In: Carotenoids Vol. 1A (Ed. G. Britton, S. Liaaen-Jensen and H. Pfander). Birkhauser Verlag, Basel. pp. 13-26.
5 Chae, B. J., J. D. Lohakare and J. Y. Choy. 2006. Effects of incremental levels of alpha-tocopherol acetate on performance, nutrient digestibility and meat quality of commercial broilers. Asian-Aust. J. Anim. Sci. 19:203-208.   과학기술학회마을
6 Esterbauer, H., R. J. Schaur and H. Zollner. 1991. Chemistry and biochemistry of 4-hydroxynonenal, malondialdehyde and related aldehydes. Free Rad. Biol. Med. 11:81-128.   DOI   ScienceOn
7 Rhee, K. S. 1988. Enzymic and nonenzymic catalysis of lipid peroxidation in muscle foods. Food Technol. 42(6):127-132.
8 Witte, V. C., G. F. Krause and M. E. Bailey. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35:582-585.   DOI
9 Yan, X., Y. Chuda, M. Suzuki and T. Nagata. 1999. Fucoxanthin as the major antioxidant in Hijikia fusiformis, a common edible seaweed. Biosci. Biotechnol. Biochem. 63:605-607.   DOI   ScienceOn
10 Sugawara, T., M. Kushiro, H. Zhang, E. Nara, H. Ono and A. Nagao. 2001. Lysophosphatidylcholine enhances carotenoid uptake from mixed micelles by Caco-2 human intestinal cells. J. Nutr. 131:2921-2927.   DOI
11 Sugawara, T., V. Baskaran, W. Tsuzuki and A. Nagao. 2002. Brown algae fucoxanthin is hydrolyzed to fucoxanthinol during absorption by Caco-2 human intestinal cells and mice. J. Nutr. 132:946-951.   DOI
12 Haugan , J. A., T. Aakermann and S. Liaaen-Jensen. 1992. Isolation of fucoxanthin and peridinin. Methods Enzymol. 213:231-245.   DOI
13 Wilson, B. R., A. M. Pearson and F. B. Shorland. 1976. Effect of total lipids and phospholipids on warmed-over flavor in red and white muscle from several species as measured by thiobarbituric acid analysis. J. Agric. Food Chem. 24:7-11.   DOI
14 Rababah, T., N. Hettiarachchy, R. Horax, S. Eswaranandam, A. Mauromoustakos, J. Dickson and S. Niebuhr. 2004. Effect of electron beam irradiation and storage at $5^{\circ}C$ on thiobarbituric acid reactive substances and carbonyl contents in chicken breast meat infused with antioxidants and selected plant extracts. J. Agric. Food Chem. 52:8236-8241.   DOI   ScienceOn
15 Hassan, O. and L. S. Fan. 2005. The anti-oxidation potential of polyphenol extract from cocoa leaves on mechanically deboned chicken meat (MDCM). Food Sci. Technol. 38:315-321.
16 O'Neill, L. M., K. Glavin, P. A. Morrissey and D. J. Buckley. 1999. Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat. Meat Sci. 52:89-94.   DOI   ScienceOn
17 Mitsumoto, M., M. N. O'Grady, J. P. Kerry and D. J. Buckley. 2005. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Sci. 69:773-779.   DOI   ScienceOn
18 Mortensen, A. and L. H. Skibsted. 2000. Antioxidant activity of carotenoids in muscle foods. In: Antioxidants in muscle foods (Ed. E. A. Decker, C. Faustman and C. J. Lopez-Bote). Wiley-Interscience, New York, pp. 61-83.
19 Nomura, T., M. Kikuchi, A. Kubodera and Y. Kawakami. 1997. Proton-donative antioxidant activity of fucoxanthin with 1,1-diphenyl-2-picrylhydrazyl (DPPH). Biochem. Mol. Biol. Int. 42:361-370.