Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat

Abstract

The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland. The antioxidant aspects involved 2,2'-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-pierylhydrazy (DPPH), and ferric-reducing antioxidant power (FRAP). The organoleptic aspects involved sensory and texture aspects. The physicochemical aspects involved the pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L* a* b* color, and textural cutting force. Different marination variants comprised incremental 0.5, 1, and 1.5% concentrations of Baikal skullcap (BS), cranberry pomace (CP), and grape pomace (GP) that depicted antioxidants, and subsequently incorporated either African spice (AS) or an industrial marinade/pickle (IM). The oven grill facility was set at a temperature of 180 °C and a constant cooking time of 5 min. Results showed various antioxidant, organoleptic and physicochemical range values across the different marinated oven-grilled chicken breast meat samples, most of which appeared somewhat limited. Incorporating either AS or IM seemingly widens the ABTS and FRAP ranges, with much less for the DPPH. Moreover, with increasing CP, GP, and BS concentrations, fluctuations seemingly persist in pH, TBARS, cooking weight loss, L* a* b* color, and textural cutting force values even when either AS or IM was incorporated, despite resemblances in some organoleptic sensory and texture profiles. Overall, the oven-grilling approach promises to moderate the antioxidant, organoleptic, and physicochemical value ranges in the different marinated chicken breast meat samples in this study.

Keywords: herbs; meat processing; oven-grill; product development; spices.

Figure 1

The schematic overview of the experimental program, which depicts the major stages, from the procurement of the chicken breast meat samples, preparation of marinade variants, through oven-grilling activity, and the subsequent analytical measurements. ABTS: 2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate); DPPH: 1,1-diphenyl-2-pierylhydrazy (radical scavenging activity); FRAP: ferric-reducing antioxidant power; UPWr: Uniwersytet Przyrodniczy we Wrocławiu (Wroclaw University of Environmental and Life Sciences, Poland).

Figure 2

Changes in (a) ABTS, (b) DPPH, and (c) FRAP values across the various marinated oven-grilled chicken breast meat samples compared to a control. The marination variants involved cranberry pomace (“Cranberries” in Figure), grape pomace (“Grapes” in Figure) and Baikal skullcap (“Scutellaria” in Figure) that incorporated either African spice (AS) or industrial marinade/pickle (IM). Results are expressed as mean ± standard deviation (SD) at the probability level of p < 0.05. ABTS: 2,2’-Azinobis-(3-ethylbenzthiazoline-6-sulphonate); DPPH: 1,1-diphenyl-2-pierylhydrazy (radical scavenging activity); FRAP: ferric-reducing antioxidant power.

Figure 3

Changes in pH across the various marinated chicken breast meat samples before and after oven-grilling. The different letters (shown along the x-axis) represent as follows: (a) CP before oven-grill; (b) CP after oven-grill; (c) GP before oven-grill; (d) GP after oven-grill; (e) BS before oven-grill; (f) BS after oven-grill. The numbers representing the different color shades are as follows: (1) control (antioxidant additive % = 0.0); (2) control (antioxidant additive % = 0.5); (3) control (antioxidant additive % = 1.0); (4) control (antioxidant additive % = 1.5); (5) AS (antioxidant additive % = 0.0); (6) AS (antioxidant additive % = 0.5); (7) AS (antioxidant additive % = 1.0); (8) AS (antioxidant additive % = 1.5); (9) IM (antioxidant additive % = 0.0); (10) IM (antioxidant additive % = 0.5); (11) IM (antioxidant additive % = 1.0); (12) IM (antioxidant additive % = 1.5). African spice: AS; industrial marinade/pickle: IM; CP: cranberry pomace; GP: grape pomace; BS: Baikal skullcap.

Figure 4

Variations of pH by difference across the various marinated oven-grilled chicken breast meat samples. The numbers (shown along the y-axis) represent as follows: (1) control (antioxidant additive % = 0.0); (2) control (antioxidant additive % = 0.5); (3) control (antioxidant additive % = 1.0); (4) control (antioxidant additive % = 1.5); (5) AS (antioxidant additive % = 0.0); (6) AS (antioxidant additive % = 0.5); (7) AS (antioxidant additive % = 1.0); (8) AS (antioxidant additive % = 1.5); (9) IM (antioxidant additive % = 0.0); (10) IM (antioxidant additive % = 0.5); (11) IM (antioxidant additive % = 1.0); (12) IM (antioxidant additive % = 1.5). African spice: AS; and industrial marinade/pickle: IM.

Figure 5

Changes in thiobarbituric acid reactive substance (TBARS) across the various marinated oven-grilled chicken breast meat samples. Results are expressed as mean ± standard deviation (SD) at the probability level of p < 0.05. The numbers (shown along the x-axis) represent as follows: (1) control before oven-grill; (2) AS before oven-grill; (3) IM before oven-grill; (4) control after oven-grill; (5) AS after oven-grill; (6) IM after oven-grill; African spice: AS; and industrial marinade/pickle: IM.

Figure 6

Changes in cooking weight loss (%) across the various marinated oven-grilled chicken breast meat samples compared to the control. Results are expressed as mean ± standard deviation (SD) at the probability level of p < 0.05. The numbers representing different color shades are as follows: (1) control (antioxidant additive % = 0.0); (2) control (antioxidant additive % = 0.5); (3) control (antioxidant additive % = 1.0); (4) control (antioxidant additive % = 1.5); (5) AS (antioxidant additive % = 0.0); (6) AS (antioxidant additive % = 0.5); (7) AS (antioxidant additive % = 1.0); (8) AS (antioxidant additive % = 1.5); (9) IM (antioxidant additive % = 0.0); (10) IM (antioxidant additive % = 0.5); (11) IM (antioxidant additive % = 1.0); (12) IM (antioxidant additive % = 1.5). African spice: AS; and industrial marinade/pickle: IM.