FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (6): 296-303.doi: 10.7506/spkx1002-6630-20180324-315

• Process and Technology • Previous Articles     Next Articles

Optimization of Natural Antioxidant Combinations against Discoloration and Lipid Oxidation in Prepared Chicken Steak by Response Surface Methodology

LU Qing1, HUANG Jichao2,3, ZHU Zongshuai1, LIU Dongmei1, HUANG Ming1,3,*   

  1. 1. Key Laboratory of Meat Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. College of Engineering, Nanjing Agricultural University, Nanjing 210095, China; 3. Nanjing Huang Professor Food Science and Technology Co. Ltd., Nanjing 210095, China
  • Online:2019-03-25 Published:2019-04-02

Abstract: Objective: The aim of this study was to address the effect of rosemary extract and ascorbic acid separately and in combination on redness (a* value) and lipid oxidation in prepared chicken steak for the purpose of delaying discoloration and lipid oxidation during its storage. Methods: The concentrations of rosemary extract and ascorbic acid in the marinade were optimized using one-factor-at-a-time method and response surface methodology based on central composite design. The responses were a* value and thiobarbituric acid reactive substances (TBARS) value. Results: The addition of rosemary extract and ascorbic acid had significant influences on both a* and TBARS values. The coefficients of determination (R2) of the two quadratic polynomial regression models were found to be 0.932 0 and 0.886 3, respectively, and lack-of-fit test revealed a non-significant value for the models (P > 0.05), indicating that the models appropriately explain the variability of the observed responses. The linear term of rosemary extract (P < 0.05) and the linear and quadratic terms of ascorbic acid (P < 0.01) significantly influenced a* value, and the linear term of rosemary extract (P < 0.01) and the quadratic term of ascorbic acid (P < 0.05) significantly influenced TBARS value. Conclusion: The highest a* value and the lowest TBARS value were simultaneously obtained by the addition of rosemary extract at 0.198 g/kg and ascorbic acid at 0.255 g/kg. After 50 d storage, a* and TBARS values were experimentally measured as 21.88 and 0.59 mg/kg, which were consistent with the fitted results.

Key words: rosemary extract, ascorbic acid, discoloration, lipid oxidation, prepared chicken steak, central composite design

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