Food Engineering Course, Federal University of Maranhão, Social Science, Health, and Technology Center, Universidade Avenue, Imperatriz, Brazil.
Department of Animal Science, Federal University of Ceará, Agricultural Sciences Center, Campus do Pici, Fortaleza, Brazil.
J Sci Food Agric. 2019 Mar 30;99(5):2124-2131. doi: 10.1002/jsfa.9404. Epub 2018 Dec 3.
Anacardic acid, a phenolic compound, represents 90% of cashew nut shell liquid, which is a byproduct from the industrial processing of cashew nuts. This study aimed to add calcium anacardate (CA) to broilers' diets as a source of anacardic acid, to evaluate its antioxidant effect in breast meat and in processed meat products (sausages). For this purpose, birds were fed according to the following treatments: diet without antioxidant and diets containing 2.5, 5.0, 7.5, or 10.0 g kg CA. Chicken breast meat was stored frozen for 90 days. The thigh and drumsticks were used to produce chicken sausages that were kept in refrigerated conditions for 90 days. Lipid oxidation and color stability were assessed every 30 days.
For breast meat, a 2.5 g kg concentration of CA was insufficient to retard lipid oxidation, whereas 10.0 g kg gave rise to a pro-oxidant effect and 5.0 g kg slowed the oxidation up to 50 days. A level of 7.5 g kg of CA was effective in retarding oxidation, favoring colour stability during the 90-days frozen storage. For sausages, 2.5 g kg of calcium anacardate in broiler diets was sufficient to retard lipid oxidation. Calcium anacardate 7.5 g kg provided greater redness in the sausages compared with the control and with the other treatments containing 5.0 and 10.0 g kg .
Calcium anacardate is a potential natural antioxidant for breast meat and sausages in storage when added to broilers' diets. © 2018 Society of Chemical Industry.
酸角，一种酚类化合物，占腰果壳液的 90%，腰果壳液是腰果加工的副产品。本研究旨在将腰果壳油脂肪酸钙（CA）添加到肉鸡饲料中，作为酸角的来源，评估其对胸肉和加工肉产品（香肠）的抗氧化作用。为此，采用以下处理方法喂养鸟类：不含抗氧化剂的饮食和含 2.5、5.0、7.5 或 10.0 g/kg CA 的饮食。鸡胸肉冷冻储存 90 天。用大腿和鸡腿制作鸡肉香肠，在冷藏条件下保存 90 天。每隔 30 天评估一次脂质氧化和颜色稳定性。
对于胸肉，2.5 g/kg 的 CA 浓度不足以延缓脂质氧化，而 10.0 g/kg 的 CA 则产生促氧化作用，5.0 g/kg 的 CA 则在 50 天内延缓氧化。7.5 g/kg 的 CA 水平能有效延缓氧化，在 90 天的冷冻储存期间有利于颜色稳定。对于香肠，肉鸡饲料中 2.5 g/kg 的腰果壳油脂肪酸钙足以延缓脂质氧化。与对照组和含 5.0 和 10.0 g/kg 的其他处理相比，7.5 g/kg 的腰果壳油脂肪酸钙使香肠的红色度更高。
当添加到肉鸡饲料中时，腰果壳油脂肪酸钙是胸肉和储存香肠的潜在天然抗氧化剂。 © 2018 英国化学学会。
