Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties.

Abstract

A study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ), rind powder extract (RP) and butylated hydroxyl toluene (BHT) in cooked chicken patties during refrigerated storage. Freshly minced chicken meats were assigned to one of the following four treatments: control (meat treated with no antioxidants); 10 mg equivalent PJ phenolics per 100 g meat; 10 mg equivalent RP phenolics per 100 g meat; 10 mg BHT per 100 g meat. The patties formed from the minced meats were grilled for 20 min and stored under aerobically at 4 °C for 15 days. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 152 in control to 195 and 224 μg/g in PJ and RP patties. Addition of PJ or RP did not affect any of the sensory attributes. The TBARS values were significantly (P < 0.05) reduced from 1.272 in control patties to 0.896, 0.763 and 0.203 mg malonaldehyde per kg samples in BHT, PJ and RP patties, respectively. The RP treatment substantially inhibited (P < 0.01) lipid oxidation in cooked chicken patties to a much greater extent than BHT treatment. The PJ or RP at a level of 10 mg equivalent phenolics/100 g meat would be sufficient to protect chicken patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT