Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

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dc.contributor.authorCagdas, Ece
dc.contributor.authorKumcuoglu, Seher
dc.date.accessioned2019-10-27T22:27:07Z
dc.date.available2019-10-27T22:27:07Z
dc.date.issued2015
dc.departmentEge Üniversitesien_US
dc.description.abstractThe inhibitory effect of grape seed powder (GSP) on lipid oxidation in chicken nuggets during frozen storage for 5 months was investigated. Chicken nuggets were prepared by dipping into batter containing GSP and pre-fried at 180 A degrees C and then stored at -18 A degrees C. Prefried chicken nugget crusts showed antioxidant properties. Primary oxidation products, determined by the peroxide value (POV) and conjugated diene (CD) concentration, gradually increased until month 2 and then declined, which is an indication of secondary lipid oxidation. Thiobarbituric acid reactive substance (TBARS) values slowly increased during the first 2 months of storage and then slightly decreased. However, at the end of the storage period, the levels were increased to 0.4 mg MDA/kg meat and were lowest in 10 % GSP (0.104 mg MDA/kg meat). The para-anisidine values (pAV) increased in all samples during storage. Generally, samples treated with GSP had lower POV, pAV, TBARS, and CD values compared to the control. These findings indicated that GSP significantly (p < 0.05) retarded lipid oxidation in precooked chicken nuggets.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey, TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110 O 512]; Ege University Scientific Research Fund, EBILTEMEge University [2011 BIL 017]en_US
dc.description.sponsorshipFinancial support provided by The Scientific and Technological Research Council of Turkey, TUBITAK (Project No. 110 O 512) and the Ege University Scientific Research Fund, EBILTEM (Project No. 2011 BIL 017) was greatly appreciated.en_US
dc.identifier.doi10.1007/s13197-014-1333-7en_US
dc.identifier.endpage2925en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue5en_US
dc.identifier.pmid25892791en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2918en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-014-1333-7
dc.identifier.urihttps://hdl.handle.net/11454/50572
dc.identifier.volume52en_US
dc.identifier.wosWOS:000352816100043en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGrape seeden_US
dc.subjectLipid oxidationen_US
dc.subjectBatter coatingen_US
dc.subjectChicken nuggeten_US
dc.subjectDeep-fat fryingen_US
dc.titleEffect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storageen_US
dc.typeArticleen_US

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