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| Effects of Natural Antioxidant Combinations of Phytic Acid and Tea Polyphenols on the Quality of Irradiated Marinated Chicken Wings |
| LONG Mingxiu1, LIU Min2, TIAN Zhuxi1, HE Yangbo1, SHI Bin1, LIANG Qian1, LI Yongfu1,* |
| 1.Institute of Modern Agricultural Development, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China; 2.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China |
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Abstract In order to alleviate the oxidative deterioration and prolong the storage period of irradiated marinated chicken wings, we investigated the effect and underlying mechanism of natural antioxidants in improving the oxidative stability of irradiated marinated chicken wings stored at 4 ℃. Seven antioxidants were evaluated for their effect on scavenging of hydroxyl and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The synergism between phytic acid and tea polyphenols at different ratios was evaluated. The results showed that phytic acid exhibited potent hydroxyl radical scavenging activity with a percentage scavenging of 63% at 0.06 g/100 mL while tea polyphenols had powerful DPPH radical scavenging activity with a percentage scavenging of 94% at 0.06 g/100 mL. The best synergistic antioxidant effect was observed with a 1:1 mixture of phytic acid and tea polyphenols (0.01 g/100 mL each), and minimal changes in pH value, peroxide value (POV), acid value (AV) and thiobarbituric acid (TBA) value of chicken wings were observed with this mixture; the sample maintained good sensory quality and color. There was a significant difference in odor profile as assessed by electronic nose as well as physicochemical properties between the unirradiated control without natural antioxidant and irradiation plus addition of the antioxidant mixture, suggesting this antioxidant mixture was optimal for quality and flavor maintenance of irradiated marinated chicken wings.
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2019, Vol. 33 
