Antioxidants in Poultry Meat Products : Quality, Safety and Health Aspects

• Autorzy: Ewa Biazik , Zlata Kralik , Manuela Kosevic

Warianty tytułu

Przeciwutleniacze w mięsnych produktach drobiowych : aspekty jakościowe i zdrowotne

• Języki publikacji: EN

Abstrakty

EN

Background. There are projections that the global population might increase to around 10 billion people by 2050. This will lead to an increase in total global food demand of 35% to 56% between 2010 and 2050. Therefore, one of food producers' main goals should be to increase the quality of food products. Furthermore, current consumer income fluctuations may affect changes in the types of food purchased. The use of natural antioxidants may satisfy the growing interest of poultry consumers. In numerous litera- ture studies, there is a trend toward utilizing natural antioxidants as replacements for synthetic ones. The aim of this study is to provide a review of recent studies which describe the use of natural antioxidants in poultry meat production and their effect on final product quality.
Results and conclusion. This review presents an overview of the latest advances in the application of natural antioxidant compounds in poultry meat and processed meat products to improve their quality and shelf-life. In human nutrition and health, antioxidant nutrition remains the topic of a continuing debate. Natural antioxidants efficiently increase the shelf-life of poultry products. Lipid peroxidation decreases in meat when natural antioxidants are supplemented in feed, and the use of natural antioxidants could be an effective strategy to maintain the optimal quality of processed poultry products. (original abstract)

Wprowadzenie. Istnieją prognozy, że populacja ludzi może wzrosnąć aż do około 10 miliardów do 2050 roku. Może to doprowadzić do wzrostu całkowitego światowego zapotrzebowania na żywność od 35 % do 56 % w latach 2010 ÷ 2050. Dlatego jednym z głównym celem producentów żywności powinno być polepszenie jakości produktów spożywczych. Ponadto obecne zmiany poziomu dochodów konsumentów mogą wpływać na preferencje odnośnie kupowanej żywności. Stosowanie naturalnych przeciwutleniaczy może zaspokoić rosnące zainteresowanie konsumentów drobiu. W licznych opracowaniach literaturowych widoczna jest tendencja do wykorzystywania naturalnych przeciwutleniaczy jako zamienników syntetycznych. Celem pracy jest dokonanie przeglądu najnowszych badań opisujących zastosowanie naturalnych przeciwutleniaczy w produkcji mięsa drobiowego oraz ich wpływ na jakość produktu końcowego.
Wyniki i wnioski. W pracy przedstawiono przegląd aktualnych rozwiązań w stosowaniu naturalnych związków przeciwutleniających w mięsie drobiowym i w drobiowych przetworach mięsnych w celu poprawy ich jakości i trwałości. W zapewnieniu prawidłowego żywienia i zdrowia ludzi dodatek antyoksydantów pozostaje przedmiotem nieprzerwanej debaty. Naturalne przeciwutleniacze skutecznie wydłużają okres przydatności do spożycia produktów drobiowych. Peroksydacja lipidów w mięsie zmniejsza się, gdy w paszy dodaje się naturalne przeciwutleniacze. Ponadto stosowanie naturalnych przeciwutleniaczy można zaliczyć działań strategicznych ukierunkowanych na utrzymania optymalnej jakości przetworzonych produktów drobiowych. (abstrakt oryginalny)

Słowa kluczowe

EN

Foodstuffs; Food products study; Meat quality tests; Meat quality; Poultry meat

PL

Artykuły spożywcze; Badanie produktów spożywczych; Badanie jakości mięsa; Jakość mięsa; Mięso drobiowe

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 29 (2022)
• Numer: nr 3 (132)
• Strony: 17--31

Twórcy

autor

Ewa Biazik

• Uniwersytet Ekonomiczny we Wrocławiu

autor

Zlata Kralik

• Josip Juraj Strossmayer of Osijek, Croatia

autor

Manuela Kosevic

• Josip Juraj Strossmayer University of Osijek

Bibliografia

• [1] Aditya S., Ohh S.-J., Ahammed M., Lohakare J.: Supplementation of grape pomace (Vitis vinifera) in broiler diets and its effect on growth performance, apparent total tract digestibility of nutrients, blood profile, and meat quality. Anim. Nutr. 2018. 4(2), 210-214.
• [2] Aminzare M., Hashemi M., Ansarian E., Bimkar M., Hassanzadazar H. Mehrasbi M. Daneshamooz S., Raeisi M. Jannat B., Afshari A.: Using Natural Antioxidants in Meat and Meat Products as Preservatives: A Review. Adv.Anim. Vet. Sci. 2019, 7(5), 418-426.
• [3] Aslam S., Shukat R., Khan M.I., Shahid M.: Effect of Dietary Supplementation of Bioactive Peptides on Antioxidant Potential of Broiler Breast Meat and Physicochemical Characteristics of Nuggets. Food Sci Anim Resour, 2020; 40(1),55-73.
• [4] Atta E.M., Mohamed N.H., Silaev A.A.A.: Antioxidants: An overview on the natural and synthetic types. Eur. Chem. Bull. 2017, 6(8), 365-375.
• [5] Berdahl D.R., Nahas R.I., Barren J.P.: Synthetic and natural antioxidant additives in food stabilization: current applications and future research. Oxidation in foods and beverages and antioxidant applications. Woodhead Publishing Series in Food Science, Technology and Nutrition, 2010, pp. 272-320.
• [6] Carreras I., Guerrero L., Guardia M.D., Esteve-Garcia E., García Regueiro J.A., Sárraga C.: Vitamin E levels, thiobarbituric acid test and sensory evaluation of breast muscles from broilers fed α-tocopheryl acetate-and β-carotene-supplemented diets. J. Sci. Food Agri. 2004, 84(4), 313-317.
• [7] Carlsen M.H., Halvorsen B.L., Holte K., Bøhn S.K., Dragland S., Sampson L., Willey C., Senoo H., Umezono Y., Sanada C.: The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutr. J. 2010, 9, 1-11.
• [8] Eid Y.Z., Ohtsuka A., Hayashi K. Tea polyphenols reduce glucocorticoid- induced growth inhibition and oxidative stress in broiler chickens. Br. Poult. Sci. 2003, 44, 127-32.
• [9] Engelmaierová M., Rubancová I., Vít T., Skřivan M.: The effect of lycopene and vitamin E on growth performance, quality and oxidative stability of chicken leg meat. Czech J. Anim. Sci. 2011, 56, 536-543.
• [10] Farahat M.H., Abdallah F.M., Ali H.A., Hernandez-Santana A. Effect of dietary supplementation of grape seed extract on the growth performance, lipid profile, antioxidant status and immune response of broiler chickens. Animal, 2017, 11(5), 771-777.
• [11] Goliomytis M., Tsoureki D., Simitzis P.E., Charismiadou M.A., Hager-Theodorides A.L., Deligeorgis S. G. The effects of quercetin dietary supplementation on broiler growth performance, meat quality, and oxidative stability. Poult. Sci. 2014, 93,8, 1957-1962.
• [12] Haug A., Eich-Greatorex S., Bernhoft A., Wold J. P., Hetland H., Christophersen O.A., Sogn, T.: Effect of dietary selenium and omega-3 fatty acids on muscle composition and quality in broilers. Lipids Health Dis., 2007, 29, 1-9.
• [13] Jensen C., Skibsted L.H., Jakobsen K., Bertelsen G.: Supplementation of Broiler Diets with all-rac-Tocopheryl Acetate or a Mixture of RRR-Tocopheryl Acetate. 1. Efect on the Oxidative Stability of Raw and Precooked Broiler Meat Products. Poult. Sci. 1995. 74, 2048-2056.
• [14] Konieczka P., Czauderna M., Rozbicka-Wieczorek A., Smulikowska S. The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat. J. Anim. Feed Sci. 2015, 24(3), 244-251.
• [15] Kralik I., Tolušić Z., Bošnjaković D.: production of poultry meat and eggs in the republic of croatia and in the european union. Ekonomski vjesnik: Review of Contemporary Entrepreneurship, Business and Economic Issues, 2017, 30(1), 85-96.
• [16] Kumar Y. Improving Meat Safety Through Reformulation Strategies: Natural Antioxidants and Antimicrobials. In: Raikos, V., Ranawana, V. (eds) Reformulation as a Strategy for Developing Healthier Food Products. Springer, 2019, Cham.
• [17] Lee E.J., Ahn D.U.: Quality characteristics of irradiated turkey breast rolls formulated with plum extract. Meat Sci. 2005, 71, 300-305.
• [18] Lin C.F., Gray J.I., Asgaghar A., Buckley D.J., Booren A.M., Flegal C.J.: Effects of Dietary Oils and α-Tocopherol Supplementation on Lipid Composition and Stability of Broiler Meat. J. Food Sc. 1989, 54, 1457-1460.
• [19] Lobo V, Patil A, Phatak A, Chandra N.: Free radicals, antioxidants and functional foods: Impact on human health. Pharmacogn. Rev. 2010, 4(8), 118-26.
• [20] Mackenzie J.S., Jeggo M.: The One Health Approach - Why Is It So Important? Trop. Med. Infect. Dis. 2019, 4, 88.
• [21] Manessis G., Kalogianni A.I., Lazou T., Moschovas M., Bossis I., Gelasakis A.I.: Plantderived natural antioxidants in meat and meat products. Antioxidants, 2020, 9(12), 1215.
• [22] Naveena B.M., Sen A.R., Vaithiyanathan S., Babji Y., Kondaiah N.: Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Sci. 2008, 80(4), 1304-1308.
• [23] Pečjak M., Leskovec J., Levart A., Salobir J., Rezar V.: Effects of Dietary Vitamin E, Vitamin C, Selenium and Their Combination on Carcass Characteristics, Oxidative Stability and Breast Meat Quality of Broiler Chickens Exposed to Cyclic Heat Stress. Animals, 2022, 12(14), 1789.
• [24] Perez T.I., Zuidhof M.J., Renema R.A., Curtis J.M., Ren Y., Betti M.: Effects of vitamin e and organic selenium on oxidative stability of ω-3 enriched dark chicken meat during cooking. J. Food Sci. 2010, 75(2), 25-34.
• [25] Raghavan S., Richards M.P.: Comparison of solvent and microwave extracts of cranberry press cake on the inhibition of lipid oxidation in mechanically separated turkey. Food Chem. 2007, 102, 818-826.
• [26] Rafiei F., Khajali F.: Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products application and future trends. World's Poul. Sci. J. 2021, 77(2) 347-361.
• [27] Ruiz J.A., Pérez-Vendrell A.M., Esteve-García E.: Effect of β-carotene and vitamin E on oxidative stability in leg meat of broilers fed different supplemental fats. J. Agri. Food Chem. 1999, 47(2), 448-454.
• [28] Saleh H., Golian A., Kermanshahi H., Mirakzehi M.T.: Effects of dietary α-tocopherol acetate, pomegranate peel, and pomegranate peel extract on phenolic content, fatty acid composition, and meat quality of broiler chickens. J. App. Anim. Res. 2017, 45(1), 629-636.
• [29] Saleh H., Golian A., Kermanshahi H., Mirakzehi M.T.: Antioxidant status and thigh meat quality of broiler chickens fed diet supplemented with α-tocopherolacetate, pomegranate pomace and pomegranate pomace extract. Ital. J. Anim. Sci. 2017, 17, 386-395.
• [30] Sarica S., Urkmez D.: The use of grape seed-, olive leaf-and pomegranate peel-extracts as alternative natural antimicrobial feed additives in broiler diets. Eur. Poult. Sci. 2016, 80, 121.
• [31] Sáyago-Ayerdi S.G., Brenes A., Goñi I.: Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers. LWT-Food Sci. Technol. 2009, 42(5), 971-976.
• [32] Sáyago-Ayerdi S.G., Brenes A., Viveros A., Goñi I. Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties. Meat Sci. 2009, 83, 528-533.
• [33] Sharifian M., Hosseini-Vashan S.J., Nasri M.F., Perai A.H.: Pomegranate peel extract for broiler chickens under heat stress: Its influence on growth performance, carcass traits, blood metabolites, immunity, jejunal morphology, and meat quality. Livestock Sci. 2019, 227, 22-28.
• [34] Selani M.M., Contreras-Castillo C.J., Shirahigue L.D., Gallo C.R., Plata-Oviedo M., Montes-Villanueva N.D.: Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Sci. 2011, 88(3), 397-403.
• [35] Stańko S., Mikuła A.: Zmiany na rynku mięsa drobiowego na świecie i w Polsce w latach 2001-2019. Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego.
• [36] Surai P.F., Kochish I.I.: Nutritional modulation of the antioxidant capacities in poultry: the case of selenium. Poult Sci. 2019, 98(10), 4231-4239.
• [37] Surai P.F.: Natural antioxidants in avian nutrition and reproduction. Nottingham University Press, 2002, pp. 5-9.
• [38] Surai P.F.: Selenium in nutrition and health. Nottingham University Press, 2006.
• [39] Surai P.F.: Antioxidant systems in poultry biology: superoxide dismutase. J. Anim. Res. Nutr. 2016, 1(1), 8.
• [40] Surai P.F., Kochish I.I., Fisinin V.I., Velichko O.A.: Selenium in poultry nutrition: From sodium selenite to organic selenium sources. J. Poult. Sci. 2018, 55(2), 79-93.
• [41] Surai P.F., Kochish I.I., Romanov M.N., Griffin D.K. Nutritional modulation of the antioxidant capacities in poultry: the case of vitamin E. Poult. Sci. 2019, 98, 9, 4030-4041.
• [42] Taghvaei M., Jafari S.M.: Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. J. Food Sci. Technol. 2015, 52(3), 1272-1282.
• [43] Wen J., Morrissey, P.A., Buckley, D.J. and Sheehy, P.J.A.: Oxidative Stability and -tocopherol Retention in Turkey Burgers During Refrigerated and Frozen Storage as Influenced by Dietary -Tocopheryl Acetate. Brit. Poult. Sci. 1996, 37, 787.
• [44] Xia M., Chen Y., Ma J., Yin X., Wang L., Wu W., Xiong G., Sun W., Zhou Y.: Effects of low frequency magnetic field on myoglobin oxidation stability. Food Chem. 2019, 309(26), 125651.
• [45] Yang J., Xiong Y.L.: Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein. J. Agri. Food Chem. 2015, 63(40), 8896-904.
• [46] Yesilbag D., Eren M., Agel H., Kovanlikaya A., Balci F.: Effects of dietary rosemary, rosemary volatile oil and vitamin E on broiler performance, meat quality and serum SOD activity. Br. Poult. Sci. 2011, 52, 472-482.
• [47] Zdanowska-Sąsiadek Ż., Michalczuk M., Damaziak K., Niemiec J., Poławska E., Gozdowski D., Różańska E.: Effect of vitamin E supplementation on growth performance and chicken meat quality. Europ. Poult. Sci. 2016, 80, 1-14.
• [48] https://agriculture.ec.europa.eu/farming/animal-products/poultry_pl
• [49] https://www.feedstrategy.com/animal-feed-additives/evaluating-the-importance-of-antioxidants-in-feed/
• [50] https://www.cdc.gov/onehealth/basics/index.html
• [51] https://poljoprivreda.gov.hr
• [52] https://js.wne.sggw.pl/index.php/esare/article/view/1508
• [53] https://www.sciencedirect.com/science/article/pii/S0032579119479364

Identyfikatory

DOI

10.15193/zntj/2022/132/420