Antioxidant activity of plant-derived extracts as assessed through dietary supplementation of chicken diets and via active packaging applications employing commercial chicken packaging formats

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dc.contributor.advisor Kerry, Joseph P. en
dc.contributor.advisor O'Grady, Michael en
dc.contributor.author Mohd Razali, Noorul Syuhada
dc.date.accessioned 2019-05-02T13:28:54Z
dc.date.issued 2019
dc.date.submitted 2019
dc.identifier.citation Mohd Razali, N. S. 2019. Antioxidant activity of plant-derived extracts as assessed through dietary supplementation of chicken diets and via active packaging applications employing commercial chicken packaging formats. PhD Thesis, University College Cork. en
dc.identifier.endpage 234 en
dc.identifier.uri http://hdl.handle.net/10468/7840
dc.description.abstract Phenolic compounds, antioxidant activity (in vitro and in chicken muscle homogenates) and antimicrobial activity of grape seed (GS) extract and two mixtures of grape seed, olive leaf and sweet chestnut bark (GS/OL/CB1 and GS/OL/CB2) extracts were examined. Both extract mixtures contain diverse phenolic compounds and possessed greater (p< 0.05) antioxidant activities than GS alone. Both extract mixtures exhibited moderate antimicrobial activities against Gram positive bacteria. Chicken diets were supplemented with GS extracts (100, 200 and 300 mg/kg) and extract mixtures (50 mg/kg) for 35 days pre-slaughter. Quality parameters of fresh chicken breast meat stored in aerobic and modified atmosphere packaging (MAP) (40% C02 : 60% N2) at 4°C were compared to controls. GS-enriched diets inhibited lipid oxidation in chicken breast (300 mg/kg) and thigh (100 mg/kg) muscle homogenate systems. Supplementation did not influence the antioxidant status of blood plasma, lipid stability of chicken organs, proximate composition of chicken breast and thigh muscles and the majority of shelf-life parameters of chicken breast meat. GS extract (300 mg/kg) improved the sensorial attributes of chicken breast meat in both packaging condition. The effect of GS-enriched diets on the shelf-life parameters of cooked chicken breast and thigh meat patties stored in aerobically and in MAP (40% CO2 : 60% N2) at 4°C was evaluated. GS-supplementation reduced the redness of cooked chicken breast and thigh patties stored in both packaging treatments. Dietary supplementation decreased the levels of lipid oxidation in cooked chicken patties and improved sensory qualities of cooked chicken patties stored in both packaging treatments. The ability of both extract mixtures to improve the shelf-life parameters of cooked chicken breast stored in aerobic and MAP (40% CO2 : 60% N2) at 4°C, in comparison to tea catechin (TC) pads and films (positive control) was examined. TC, GS/OL/CB1 and GS/OL/CB2 active pads (1.9 and 3.8 mg/cm2 ) and films (0.7 and 1.5 mg/ml) were developed and characterised. Both active pads and films improved the lipid stability of cooked breast meat during refrigerated storage. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2019, Noorul Syuhada Mohd Razali. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/ en
dc.subject Antioxidant en
dc.subject Active packaging en
dc.subject Plant-derived extracts en
dc.subject Lipid oxidation en
dc.subject Shelf-life en
dc.title Antioxidant activity of plant-derived extracts as assessed through dietary supplementation of chicken diets and via active packaging applications employing commercial chicken packaging formats en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD en
dc.internal.availability Full text not available en
dc.check.info Restricted to everyone for one year en
dc.check.date 2020-05-01T13:28:54Z
dc.description.version Accepted Version
dc.contributor.funder Ministry of Higher Education, Malaysia en
dc.contributor.funder Universiti Kebangsaan Malaysia en
dc.description.status Not peer reviewed en
dc.internal.school Food and Nutritional Sciences en
dc.check.reason This thesis is due for publication or the author is actively seeking to publish this material en
dc.check.opt-out Not applicable en
dc.thesis.opt-out false
dc.check.entireThesis Entire Thesis Restricted
dc.check.embargoformat Apply the embargo to both hard bound copy and e-thesis (If you have submitted an e-thesis and a hard bound thesis and want to embargo both) en
ucc.workflow.supervisor michael.ogrady@ucc.ie
dc.internal.conferring Summer 2019 en


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© 2019, Noorul Syuhada Mohd Razali. Except where otherwise noted, this item's license is described as © 2019, Noorul Syuhada Mohd Razali.
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