Rabby Md Golam, Islam Md Numan, Hasan Md Sakib, Hossain Md Nayim, Alam Mahfujul, Alam Asraful, Hasan Md Mahmudul, Parvin Rashida, Zahid Md Ashrafuzzaman
Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh.
Department of Food engineering, Jashore University of Science and Technology, Jashore 7408, Bangladesh.
Poult Sci. 2025 Jul 13;104(10):105572. doi: 10.1016/j.psj.2025.105572.
The research evaluated the capacity for longevity of fresh chicken meatballs with Sesame extract (SE) and Cinnamon extract (CE) and their combination as natural antioxidants in comparison with ascorbic acid (AA) and butylated hydroxytoluene (BHT) while stored at 4 °C temperature for 1, 5, and 10 days. Six distinct meatballs were prepared based on the incorporated antioxidants: (C) control, (T1) 0.02 % BHT, (T2) 0.05 % AA, (T3) 0.1 % SE, (T4), 0.1 % CE and (T5) (0.05 % SE + 0.05 % CE). At the end of 10-day storage, natural antioxidants incorporated particularly T4 and T5 demonstrated significant (P < 0.05) efficacy in preserving lightness (L*), yellowness (b*), pH, cooking loss, total viable counts (TVC), and thiobarbituric acid reactive substance (TBARS) value at minimal levels. T4 samples showed significantly higher (P < 0.05) free radical scavenging activity and redness values. The T5 samples exhibited significantly (P < 0.05) the lowest TBARS readings. T5 samples presented heme iron at levels equal to AA-treated samples; however, T4 exhibited the highest heme-containing iron content by a significant amount (P < 0.05). Cinnamon, Sesame, and their combined extract could be considered potential sources of antioxidants instead of AA and BHT in reducing oxidation, retaining natural colour, enhancing heme iron content, and decreasing the microbial load in meat products and carcasses during refrigeration storage.
该研究评估了添加芝麻提取物（SE）、肉桂提取物（CE）及其组合作为天然抗氧化剂的新鲜鸡肉丸子与抗坏血酸（AA）和丁基羟基甲苯（BHT）相比，在4℃温度下储存1、5和10天的长寿能力。基于添加的抗氧化剂制备了六种不同的丸子：（C）对照，（T1）0.02%BHT，（T2）0.05%AA，（T3）0.1%SE，（T4）0.1%CE和（T5）（0.05%SE+0.05%CE）。在10天储存期结束时，添加天然抗氧化剂的丸子尤其是T4和T5在将亮度（L*）、黄度（b*）、pH值、蒸煮损失、总活菌数（TVC）和硫代巴比妥酸反应性物质（TBARS）值保持在最低水平方面显示出显著（P<0.05）的功效。T4样品显示出显著更高（P<0.05）的自由基清除活性和红色值。T5样品的TBARS读数显著（P<0.05）最低。T5样品中的血红素铁含量与AA处理的样品相当；然而，T4的血红素铁含量显著最高（P<0.05）。肉桂、芝麻及其组合提取物可被视为潜在的抗氧化剂来源，可替代AA和BHT，以减少冷藏储存期间肉类产品和胴体的氧化、保持自然颜色、提高血红素铁含量并降低微生物负荷。
