Comparison of Different Antioxidants on Quality of Pre-processed Sichuan-style Chicken Breast Strips during Refrigeration
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Abstract:
Preprocessed Sichuan-style chicken breast strips with no antioxidant (control), tea polyphenol, sodium erythorbate, vitamin E or rosemary extract were prepared and stored at 4 ℃, separately. The sensory score, L*a*b* value, thiobarbituric acid value (TBA value), and aerobic plate count of Sichuan-style chicken breast strips were investigated. Compared to the control, four antioxidant treatments were effective in maintaining the sensory quality of Sichuan-style chicken breast strips. Four antioxidant treatments reduced TBA values and aerobic plate counts of Sichuan-style chicken breast strips. Tea polyphenol had the best antioxidant effect in Sichuan-style chicken breast strips, followed by sodium erythorbate treatment. The color and odor sensory score of preprocessed Sichuan-style chicken breast strips with tea polyphenol reduced significantly during cold stored at the fourth day (p<0.05), while the control at the first day (p<0.05). In addition, the preprocessed Sichuan-style chicken breast strips with tea polyphenol had the smallest change rate of TBA value and aerobic plate count during cold storage (increased by 86.67% and 37.29%, respectively). It is suggested that adding 0.4 g/kg tea polyphenol in preprocessed Sichuan-style chicken breast strips can improve antioxidant properties.
