Effects of different drying methods on antioxidant activities of Cudrania Tricuspidata fruit powder and its effects on the product quality of marinated chicken breast

摘要

The aim of this study was to assess the antioxidant activity of Cudrania tricuspidata fruitpowder processed with different drying methods (oven drying versus. freeze-drying),and two levels (0.5 and 1 g/100 g) of oven-driedC. tricuspidata fruit powder (OCFP) onthe physicochemical properties and antioxidant activities of raw and cooked marinatedchicken breast. The OCFP exhibited stronger antioxidant activity than the freeze-driedC. tricuspidata fruit powder (FCFP). The addition of OCFP improved the oxidative stabilityof the marinated chicken breasts, which showed decreases in cooking loss (%) andshear value (gf). The decreases in shear values of marinated chicken breasts were analyzedby sodium dodecyl sulfate-polyacrylamidegel electrophoresis (SDS-PAGE),whichshowed the disappearance of several protein bands in OCFP-treatedmeat. The findingsof this study indicated that OCFP could be used as a natural antioxidant and tenderizingagent for marinating chicken breasts during refrigerated storage.