Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

WOS: 000352816100043PubMed ID: 25892791The inhibitory effect of grape seed powder (GSP) on lipid oxidation in chicken nuggets during frozen storage for 5 months was investigated. Chicken nuggets were prepared by dipping into batter containing GSP and pre-fried at 180 A degrees C and then stored at -18 A degrees C. Prefried chicken nugget crusts showed antioxidant properties. Primary oxidation products, determined by the peroxide value (POV) and conjugated diene (CD) concentration, gradually increased until month 2 and then declined, which is an indication of secondary lipid oxidation. Thiobarbituric acid reactive substance (TBARS) values slowly increased during the first 2 months of storage and then slightly decreased. However, at the end of the storage period, the levels were increased to 0.4 mg MDA/kg meat and were lowest in 10 % GSP (0.104 mg MDA/kg meat). The para-anisidine values (pAV) increased in all samples during storage. Generally, samples treated with GSP had lower POV, pAV, TBARS, and CD values compared to the control. These findings indicated that GSP significantly (p < 0.05) retarded lipid oxidation in precooked chicken nuggets.Scientific and Technological Research Council of Turkey, TUBITAKTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110 O 512]; Ege University Scientific Research Fund, EBILTEMEge University [2011 BIL 017]Financial support provided by The Scientific and Technological Research Council of Turkey, TUBITAK (Project No. 110 O 512) and the Ege University Scientific Research Fund, EBILTEM (Project No. 2011 BIL 017) was greatly appreciated