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Chemical properties and sensory attributes of poultry meats from birds fed diets containing ginseng prong Lai, Melody Man Ching
Abstract
The effects of dietary fat source and ginseng supplement level on the formation of primary (lipid peroxides) and secondary lipid oxidation products (malondialdehydes, MDA), as well as the fatty acid profile of chicken meats stored at 4°C for 11 days and at -18°C for 6 months were determined. After storage at -35°C for 9 months, chicken meats were cooked for qualitative descriptive analysis to determine the effect of dietary fat source and ginseng incorporation level on the organoleptic characteristics. In Experiment 1, the levels of lipid peroxides and MDA in meats were determined using ferrous oxidation in xylenol orange (FOX) and 2-thiobarbituric acid (TBA) assays, respectively. Generally, they increased within the first 4 to 9 days of refrigerated storage and the first 3 to 4 months of frozen storage. There was also a corresponding loss of total polyunsaturated fatty acids (PUFA), based on the fatty acid profile resolved using gas chromatography, during storage at both temperatures, while incorporation of ginseng preserved total PUFA in frozen breast meats. Feeding ginseng incorporated diets significantly inhibited (p<0.05) the formation of MDA in stored meats, compared to the controls. However, refrigerated and frozen meats derived from broilers fed the ginseng-incorporated diets had significantly (p<0.05) higher lipid peroxide concentrations than the control. Ginseng feeding was thus postulated to prevent lipid peroxide conversion to MDA. In broilers fed the vegetable oil-based diet, the relatively high PUFA content predisposed meat samples, especially in leg muscle, to promote the formation of lipid oxidation products after extended refrigerated and frozen storage. In Experiment 2, ginseng feeding to broilers preserved the flavor of meats, compared to the control. The meats originating from the vegetable oil-based diet, compared to those from the animal fat-based diet, retained less chicken and meaty aromas and possessed firmer texture significantly (p<0.05). In conclusion, ginseng feeding showed significant effects (p<0.05) in preserving total PUPA in frozen meats, inhibiting the formation of MDA in refrigerated and frozen meats, and retaining flavor attributes of cooked meats. However, feeding vegetable oil-based diets produced meats of significantly (p<0.05) firmer texture not seen in counterparts of broilers fed the animal fat-based diets.
Item Metadata
Title |
Chemical properties and sensory attributes of poultry meats from birds fed diets containing ginseng prong
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Creator | |
Publisher |
University of British Columbia
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Date Issued |
2000
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Description |
The effects of dietary fat source and ginseng supplement level on the formation of primary (lipid
peroxides) and secondary lipid oxidation products (malondialdehydes, MDA), as well as the fatty
acid profile of chicken meats stored at 4°C for 11 days and at -18°C for 6 months were
determined. After storage at -35°C for 9 months, chicken meats were cooked for qualitative
descriptive analysis to determine the effect of dietary fat source and ginseng incorporation level
on the organoleptic characteristics.
In Experiment 1, the levels of lipid peroxides and MDA in meats were determined using ferrous
oxidation in xylenol orange (FOX) and 2-thiobarbituric acid (TBA) assays, respectively.
Generally, they increased within the first 4 to 9 days of refrigerated storage and the first 3 to 4
months of frozen storage. There was also a corresponding loss of total polyunsaturated fatty
acids (PUFA), based on the fatty acid profile resolved using gas chromatography, during storage
at both temperatures, while incorporation of ginseng preserved total PUFA in frozen breast meats.
Feeding ginseng incorporated diets significantly inhibited (p<0.05) the formation of MDA in
stored meats, compared to the controls. However, refrigerated and frozen meats derived from
broilers fed the ginseng-incorporated diets had significantly (p<0.05) higher lipid peroxide
concentrations than the control. Ginseng feeding was thus postulated to prevent lipid peroxide
conversion to MDA. In broilers fed the vegetable oil-based diet, the relatively high PUFA content
predisposed meat samples, especially in leg muscle, to promote the formation of lipid oxidation
products after extended refrigerated and frozen storage.
In Experiment 2, ginseng feeding to broilers preserved the flavor of meats, compared to the
control. The meats originating from the vegetable oil-based diet, compared to those from the
animal fat-based diet, retained less chicken and meaty aromas and possessed firmer texture
significantly (p<0.05).
In conclusion, ginseng feeding showed significant effects (p<0.05) in preserving total PUPA in
frozen meats, inhibiting the formation of MDA in refrigerated and frozen meats, and retaining
flavor attributes of cooked meats. However, feeding vegetable oil-based diets produced meats of
significantly (p<0.05) firmer texture not seen in counterparts of broilers fed the animal fat-based
diets.
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Extent |
11184347 bytes
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Genre | |
Type | |
File Format |
application/pdf
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Language |
eng
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Date Available |
2009-07-13
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Provider |
Vancouver : University of British Columbia Library
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Rights |
For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.
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DOI |
10.14288/1.0089577
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URI | |
Degree | |
Program | |
Affiliation | |
Degree Grantor |
University of British Columbia
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Graduation Date |
2000-11
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Campus | |
Scholarly Level |
Graduate
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Aggregated Source Repository |
DSpace
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Item Media
Item Citations and Data
Rights
For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.