Influence of novel bioactive compounds from selected fruit by-products and plant materials on the quality and storability of microwave-assisted cooked poultry meat wafer during ambient temperature storage

摘要

The aim of this study was to identify novel bioactive compounds in poultry meat wafers formulated with apple peel (AP), banana peel (BP), aloe vera gel (AVG) and drumstick leaf powder (DLP) and their influence on quality and storability during storage at 37 +/- 2 degrees C under aerobic packaging condition. The samples were prepared employing cold extrusion method followed by microwave cooking. A total five treatments were assigned in which T-1, T-2, T-3 and T-4 contained 2.0, 2.5, 2.0 and 0.5 g of AP, BP, AVG and DLP per 100 g of sample, respectively. Control did not contain any treatment ingredient. Results indicated that T-1 contained highest amount of total phenolics (18.7 mg GAE/100 g), flavonoids (8.74 mg GAE/100 g) and cyanogenic glucosides (48 mu g/100 g). However, T-4 contained greatest amount of beta-carotene, alpha-tocopherol and Vita-C contents at 0.086, 38.4, 5.4 mg/100 g, respectively. T-4 sample also exhibited highest ABTS(+), DPPH and SA scavenging activity with greater reduction in oxidative rancidity during storage. Sensory scores for all attributes were highest for T-1 sample. Finally, it was concluded that DLP has more potential to be used as functional ingredients in development of poultry meat wafers. (C) 2014 Elsevier Ltd. All rights reserved.