Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials. Issue 9 (20th August 2019)

• Record Type: Journal Article
• Authors: Nisar, Muhammad Faisal; Arshad, Muhammad Sajid; Yasin, Muhammad; Arshad, Muhammad Umair; Nadeem, Muhammad Tahir
• Is Part Of: Journal of food processing and preservation. Volume 43:Issue 9(2019)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-08-20
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.14166
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: This study was carried out to observe the changes causes by irradiation doses (0, 1.5, and 3 kGy) on oxidation stability, amino acids, and fatty acids in chicken meat incorporated with or without moringa leaf powder (MLP) during refrigerator storage of 14 days under aerobic and vacuum packaging. The results revealed that Thiobarbituric acid reactive substances (2.10 ± 0.02 MDA/kg) and Peroxide value (1.13 ± 0.01 meq peroxide/kg) were higher in aerobic as compared to vacuum in treatment with 3 kGy + 2% MLP. However, MLP decreased the said values. The negligible reduction in amino acids and fatty acid profile in meat samples were also observed after being irradiated at high dose during storage period but the addition of MLP enhances the content of amino acids and fatty acids in meat samples regardless of the irradiation dose. In nutshell, 1.5 kGy + 2% MLP could be beneficial for the quality of chicken meat during storage. Practical applications: This research indicates the significance of gamma irradiation and natural antioxidants in meat processing and their influence on meat products during storage in different types of packaging. Gamma Irradiation has strong penetration power and high energy which is helpful in killing microbes in food. High dose of irradiation causes meat oxidation which could be maintained by adding different natural antioxidants and good packaging as it could help in enhancing and maintaining the sensory attributes of the product.