Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts

Abstract

The aim of this study, was to investigate the effectiveness of valonia, ordinary and holy oak acorns extracts on the physicochemical, antioxidative and sensory properties of chicken thigh meat during refrigerated storage (2 °C/14 days). Chicken meats were divided into four experimental groups; control (without extract), valonia (A1), ordinary (A2) and holy (A3) acorn extracts and then each experimental group was dipped into 1000 ppm solution of the respective extracts. pH, color, total phenolic content, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, lipid oxidation, protein oxidation and sensory analyses were performed. The results showed that L* values were statistically difference between days (P < 0.05). Except for day 0 and day 1, a* values were different on all storage days (P < 0.05). The total phenolic content and DPPH radical scavenging activities were found higher in acorn treated groups than control groups. The acorn extracts showed high efficiency as antioxidant against lipid and protein oxidation when compared to control. Treatment of chicken thigh meat with acorn extract did not affect sensory characteristics (color, juiciness, astringency and overall acceptability) negatively. It is concluded that these three different types of extracts have a potential to be used as natural and may be adapted in food industry. © 2018 Elsevier Ltd