Utilization of Fruit By-product for the Shelf Life Extension of Chicken Meat Ball

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1 JOURNAL OF FOOD RESEARCH AND TECHNOLOGY Journal homepage: ORIGINAL ARTICLE Utilization of Fruit By-product for the Shelf Life Extension of Chicken Meat Ball A. Borah a*, C.L. Mahanta a, Suresh K. Devatkal b and K. Narsaiah b a Department of Food Processing Technology, Tezpur University, Napaam , Assam, India. b Division of AS&EC Central Institute of Post Harvest Engineering and Technology, P.A.U.Campus. Ludhiana , Punjab. India. *Corresponding Author: A. Borah anjanborah@gmail.com Received: 04/09/2014 Revised: 17/11/2014 Accepted: 18/11/2014 Abstract Agriculture produce based industries consume huge volume of agriculture commodities and thus also produce large amount of by products and wastes. These by-products or waste material usually have significant value, which is generally being underutilized in developing countries like India. All fruit powders i.e. kinnow rind power (KRP), pomegranate rind power (PRP), pineapple rind powder (PAR), citrus rind powder (CTP) and banana powder (BNP) showed an excellent ability in free radical scavenging activity (47.1 to 52.7 %), reducing activity (0.81 to 0.95, OD at 700 nm) and higher content of total phenolics in the range to µg/g, respectively. The effectiveness of these powders as a source of antioxidants to enhance the shelf life of chicken meat ball was studied. Incorporation of 10 ml of these powders showed lower TBARS values as compared to control during refrigerated storage. In this context, fruit waste products from fruit processing offer a practical and economic source of potent antioxidants that could replace synthetic antioxidants. Key words: Fruit by-product, Antioxidant, Meat, Lipid oxidation. 1. Introduction Consumption of the fruit and vegetables has been associated with reduced risk of cancer and mortality, due to presence of anti-oxidants. Pratt and Hudson (1992) reported availability of phenolic compounds in all parts of fruit and most of them belong to either phenol carboxylic acid, flavenoids, anthocyanides and flavones and flavonols. Antioxidative activity of phenolic compounds is based on their ability to donate hydrogen atom to free radical. Fruit wastes are promising source of valuable polyphenols such as catechin and epicatechin which are found to have health promoting effects (Jayprakasha et al., 2001). By-products of Litchi, Banana and Kinnow were reported to have substantial amount of phenolic compounds and significant antioxidant activity (Babar et al., 2013). Consumer s interest in meat product formulation containing natural ingredients has motivated the researchers to evaluate the effectiveness of naturally occurring compounds of fruit for functional purposes other than their common recognized one. Due to the existing restrictions and the continuing safety over the use of synthetic antioxidants like BHA, BHT, most processors are searching for natural solutions and other safe alternatives to reduce fat oxidation and prolong the shelf life. Fernandez et al. (1997) reported that lipid oxidation and auto-oxidation are the major cause of deterioration and reduced shelf life of meat products during storage. They react with free radicals, particularly peroxide radicals, the major propagators of antioxidant of lipids in meat, thereby terminating the chain reaction. Use of polyphenols from fruit and vegetable sources like green tea, rosemary, berry fruit, carrot and herbs as natural antioxidant has been reported earlier (Bozkurt, 2006; Pokorny, 1991; Naveena et al., 2008). So it is worthy to consider the additional nutritional benefits that fruit enriched meat products may have. Thus the present study aims to explore the potential use of fruit byproducts as natural antioxidants in raw chicken meat balls. 2. Materials and Methods 2.1 Materials Fresh meat from manually deboned chicken were obtained from local market and stored at 4 o C for approximately 4 hours before use. Mature and healthy pomegranate, kinnow, pine apple, citrus fruit, banana were purchased from local market and after cleaning stored at room temperature.

2 2.2 Preparation of Powder The fruits were cut manually to separate rind from the fruit. The rind thus obtained cut into small pieces using a sharp knife and cleaned properly. The uniformly cut pieces of pomegranate, kinnow rind, citrus rind, pineapple rind and pomegranate seed were dried in an air circulatory tray drier (Narang Scientific Works, New Delhi, India) at 60 C for 48 h. Dried pieces were cooled and powdered in a heavy duty kitchen grinder. Fresh banana peel were cut into suitable pieces and used for preparation each time. 2.3 Preparations of Extract About 10 g of dried rind powder was mixed with 50 ml boiled distilled water and left for 1 hour. The was obtained by filtration and analyzed for total phenolic content, and DPPH radical scavenging activity. Freshly prepared was used for each replication. 2.4 Preparation of Meat Balls 100 g of chicken sample and 2% salt was treated with different s as shown in Table Analysis of Samples 2.5.1DPPH Radical Scavenging Activity The ability to scavenge 1, 1-diphenyl 1-2- picrylhydrazyl (DPPH) radical by PJ, RP and BHT was estimated by the method of Singh et al. (2002). Extracts of the powders (100 μg) diluted with 0.1 M Tris HCl buffer (ph 7.4) was mixed with 1 ml of DPPH (250 μm) with vigorous shaking. The reaction mixture was stored in the dark at room temperature for 20 min and the absorbance was measured at 517 nm (Model: Spectroscan 80DV UV VIS, ECIL, Hyderabad, India). The scavenging activity was calculated by the following equation: (Absorbance Reff. Absorbance of Sample) Scavenging Activity % = X100 (Absorbance Reff.) Total Phenolics Water s of the powders were analyzed for total phenolics content using the Folin Ciocalteus (F C) assay (Escarpa and Gonz- alez, 2001) with slight modification. Suitable aliquots of s were taken in a test tube and the volume was made to 0.5 ml with distilled water followed by the addition of 0.25 ml F C (1 N) reagent and 1.25 ml sodium carbonate solution (20%). The tubes were vortexed and the absorbance recorded at 725 nm after 40 min. The amount of total phenolics was calculated as tannic acid equivalent from the calibration curve using standard tannic acid solution (0.1 mg/ml) Reducing Power The reducing power of the test samples was determined by the method of Jayaprakasha et al. (2001). Suitable aliquots of s were mixed with 2.5 ml phosphate buffer (0.2 M, ph 6.6) and 2.5 ml potassium ferricyanide in a 10 ml test tube. The mixtures were incubated for 20 min at 50 o C. At the end of incubation 2.5 ml 10% TCA was added and followed by centrifuging at 5000 rpm for 10 minutes. 2.5 ml of the supernatant was mixed with 2.5 ml distilled water and 0.5 ml of 0.1% ferric chloride and absorbance was measured at 700 nm TBARS Value Lipid oxidization was monitored by measuring thiobarbituric acid reactive substances at an interval of 3 days during storage. TBARS were determined using ion method described by Witte et al. (1970). TBARS were ed in chilled 20% trichloroacetic acid. Thiobarbituric s of each sample were used for measuring the absorbance at 520 nm. 1, 1, 3, 3, tetraethoxypropane (Sigma Aldrich, New Delhi, India) was used as standard for TBARS assay. TBARS numbers were calculated as mg of malonaldehyde per kg of meat sample in 2 days of interval. 3. Results and Discussions 3.1 Antioxidant Properties of Fruit Byproducts CTP was found to have maximum phenolic content of µg/g, respectively. Among other, total phenolic content found in the order PRP > KRP >PAR>PSP indicating significant antioxidant effects of the powders (Fig 1). Someya et al. (2002) reported banana peel as a potent source of antioxidants. Mokbel and Hashinaga (2005) also reported antibacterial effect of banana peel. Similarly Bocco et al. (1998) reported higher antioxidant activity of citrus peel. Ling et al. (1999) showed PAR as a potent source of antioxidants. To evaluate antioxidant activity present in natural sources DPPH was used as a free radical. Similar to phenolic content among these powders BNP was having higher free radical scavenging activity followed by others (Fig 2). Mokbel and Hashinaga (2005) reported higher free radical scavenging activity for - 154

3 Treatment and Patties with Table 1: Recipes for giving treatment for chicken and goat meat Meat (g) KRP PRP PSP Salt (g) Control PAR CTP KRP PRP BNP Distilled water green banana peel compared to yellow peel. KRP, CTP and PAR showed almost same free radical scavenging activity (approx. 51%) followed by PRP and PSP. Fig 3 showed that all the powders have considerable reducing activity in the range ( OD at 700 nm). BNP showed higher reducing activity followed by PAR, KRP, PRP and CTP. Pin-Der (1998) reported the importance of reductones in having reducing properties. According to Gordon (1990), fruits and vegetables are excellent source of free radical inhibitors or scavengers which are the reason behind their high antioxidant activity. Thus higher antioxidant capacity of these powders might be due to higher antioxidant contents as mentioned. Similar to these findings pomegranate seeds and rind were reported to have free radical scavenging activity (Naveena et al., 2008; Negi and Tajprakash, 2003). 3.2 Total Phenolic Content and TBARS Values in Chicken Meat Ball during Storage As discussed earlier KRP, PRP and PSP are rich source of polyphenols their effect in chicken were evaluated. During storage (day 0 to day 6) in all treatments indicated a significant decrease in phenolics, lowest in control to µg/g followed by BNP, KRP, PAR PRP and CTP. The phenolic content was significantly higher in CTP and KRP (954.8 µg/ g and µg/ g), followed by other treatments as compared to control ( µg/ g) on 6 th day of storage (Fig 4). Among fruit by-product ed treatments, PRP significantly increased the phenolic content followed by PSP and KRP. Results indicate that addition of KRP, PRP and PSP s to raw meat increased total phenolics which had excellent anti-oxidant effects. Similar findings were reported by Leheska et al. (2006) for increase in phenolic content of precooked pork breakfast sausages prepared with fruit purees. Treatments with s showed a significantly lower TBARS values than control (Fig 5). Incorporation of 10 ml of these powders showed lower TBARS values (0.65 to 1.06 malonaldehyde per kg of chicken meat as compared to control 1.25 mg maloneldehyde per kg during 06 days of refrigerated storage. A critical finding from average TBARS values during 06 days of storage among four treatments showed a gradual increase in TBARS values. This trend can be attributed to the fact that primary lipid oxidation products are further broken down into secondary lipid oxidation compounds which may not react with TBA affected by TCA. Among all the treatment TBARS was in the order CTP < PRP < KRP < BNP < control indicating significant antioxidant effects of the powders used in the study. Thus TBARS increased gradually with the decrease in total phenolics during storage period. Negi and Jayaprakasha (2003) reported a significant relation between phenolic content and antioxidant effect of pomegranate peel. Fig 1: Phenolic content of different fruit by-products. 155

4 Fig 2: Free radical scavenging activity of different fruit by-products. Fig 3: Reducing activity of different fruit by-products Fig 4: Effect of different fruit by-products on phenolic content of chicken meat ball stored at 4±1 C. Fig 5: Effect of different fruit by-products on TBARS values of chicken meat ball stored at 4±1 C. 156

5 4. Conclusion All fruit powders (KRP, PRP, PAR, CTP and BNP) showed an excellent ability in free radical scavenging activity (47.1 to 52.7 %), reducing activity (0.81 to 0.95, OD at 700 nm) and higher content of total phenolics in the range to µg/g, respectively. It is encouraging to observe that as the powders (CTP, KRP and PRP) studied demonstrated References Babar N, Oberoi HS, Uppal DS and Patil RT (2013). Total phenolic content and antioxidant capacity of s obtained from six important fruit residues. Food Research International, 44: Bocco A, Cuvelier ME, Richard H and Berset C (1998). Antioxidant activity and phenolic composition of citrus peel and seed s. Journal of Agricultural and Food Chemistry, 46: Bozkurt H (2006). Utilization of natural antioxidants: Green tea and Thymbra spicata oil in Turkish dry-fermented sausage. Meat Science, 73: Escarpa A and Gonzalez MC (2001). Approach to the content of total able phenol compounds from different food samples by comparison of Chromatographic and spectrophotometer methods. Analytica Chimica Acta, 427: Fernandez J, Perej-Alvarez JA, and Fernandez-Lopez JA (1997). Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chemistry, 59: Gordon MF (1990). The mechanism of antioxidant action in vitro. In B.J.F. Hudson (Ed.), Food antioxidants, Elsevier Applied Science, London, pp Jayaprakasha GK, Sing RP and Sakariah KK (2001). Antioxidant activity of grape seed (Vitis vinifera) s on peroxidation models in-vitro. Food Chemistry, 73: Leheska JM, Boyce J, Brooks JC, Hoover LC, Thompson LD and Miller F (2006). Sensory attributes and phenolic content of precooked pork breakfast sausage with fruit purees. Journal of Food Science, 71: S249-S252. Ling W, Wrolstad RE and Hsu VL (1999). Characterization of sinapyl derivatives in pineapple (Ananas comosus) juice. Journal of Agricultural and Food Chemistry, 47: Mokbel MS and Hashinaga F (2005). Antibacterial and antioxidant activities of Banana (Musa, AAA cv. higher anti-oxidative effect in raw meat stored under refrigeration and were effective to maintain low TBARS values in raw chicken meat during refrigerated storage compared to control. Further studies are required to determine how powders from fruit byproducts could be used as health promoting functional ingredients in meat product development. Cavendish) Fruit peel. American Journal of Biochemistry and Biotechnology, 1: Naveena BM, Sen AR, Kingsly RP, Singh DB and Kondaiah N (2008). Antioxidant activity of pomegranate rind powder in cooked chicken patties. International Journal of Food Science and Technology, 43: Naveena BM, Sen AR, Vaithiyanathan S, Babji Y and Kondaiah N (2008). Comparative efficacy of pomegranate juice, pomegranate rind powder and BHT in cooked chicken patties. Meat Science, 80: Negi PS and Jayaprakasha GK (2003). Antioxidant and antibacterial activities of Punica granitum peel s. Journal of Food Science, 68: Pin-Der D (1998). Antioxidant activity of Budrock (Arctium Lappa): its scavenging effects on free radical and active oxygen. Journal of the American Oil Chemists Society, 75: Pokorny J (1991). Natural antioxidants for food use. Trends in Food Science and Technology, 2: Pratt DE and Hudson BJF (1992). Natural antioxidants not exploited commercially. In: B.J.F. Hudson, Editor, Food antioxidants, Elsevier Applied Science, London, pp Singh RP, Murthy KNC, and Jayaprakasha GK (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed s using invitro models. Journal of Agricultural and Food Chemistry, 50: Someya S, Yoshiki Y and Okubo K (2002). Antioxidant compounds from banana (Musa cavendish). Food Chemistry, 79: Witte VC, Krauze GF and Bailey ME (1970). A new ion method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science, 35: