Lipid and color stability of the meat and sausages of broiler fed with calcium anacardate

• Autores: Virgínia Kelly G Abreu, Thuanny Lúcia Pereira, Ednardo R de Freitas, Maria Teresa S Trevisan, José Maria C da Costa, Carlos Eduardo B Cruz
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 99, Nº 5, 2019, págs. 2124-2131
• Idioma: inglés
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• Resumen

  • Anacardic acid, a phenolic compound, represents 90% of cashew nut shell liquid, which is a byproduct from the industrial processing of cashew nuts. This study aimed to add calcium anacardate (CA) to broilers' diets as a source of anacardic acid, to evaluate its antioxidant effect in breast meat and in processed meat products (sausages). For this purpose, birds were fed according to the following treatments: diet without antioxidant and diets containing 2.5, 5.0, 7.5, or 10.0 g?kg?1 CA. Chicken breast meat was stored frozen for 90?days. The thigh and drumsticks were used to produce chicken sausages that were kept in refrigerated conditions for 90?days. Lipid oxidation and color stability were assessed every 30?days. RESULTS For breast meat, a 2.5 g?kg?1 concentration of CA was insufficient to retard lipid oxidation, whereas 10.0 g?kg?1 gave rise to a pro-oxidant effect and 5.0 g?kg?1 slowed the oxidation up to 50?days. A level of 7.5 g?kg?1 of CA was effective in retarding oxidation, favoring colour stability during the 90-days frozen storage. For sausages, 2.5 g?kg?1 of calcium anacardate in broiler diets was sufficient to retard lipid oxidation. Calcium anacardate 7.5 g?kg?1 provided greater redness in the sausages compared with the control and with the other treatments containing 5.0 and 10.0 g?kg?1. CONCLUSIONS Calcium anacardate is a potential natural antioxidant for breast meat and sausages in storage when added to broilers' diets. ? 2018 Society of Chemical Industry