Natural antioxidants application in mechanically deboned poultry meat (MDPM)

The purpose of this project was to evaluate the antioxidant activity in vitro and its effects at the oxidative stability of mechanically deboned poultry meat (MDPM) of five natural extracts. It was studied: the yerba mate (Ilex paraguariensis), the marcela (Achyrocline satureioides), a mixture of yerba mate (50%) and marcela (50%), green tea (Camellia sinensis) and propolis without alcohol. The synthetic antioxidant BHA (Butylated Hydroxianisole) was used as a positive control and the meat treated with no antioxidant was used as negative control. Natural extracts were evaluated in vitro for quantification of phenolic and flavonols total content, for antioxidant activity, by DPPH radicalscavenging, Phosphomolybdenum complex and Reducing Power assay methods. All antioxidants were mixed separately in different and equal portions of mechanically deboned poultry meat, as follow: 0.50% of yerba mate, marcela and the mixture, 0.05% of green tea, 0.10% of própolis without alcohol and 0.02% of BHA. Samples of MDPM were packed and storage at 0 to +4ºC for 10 days. The samples were evaluated each two days and the pH, TBARS and peroxide index were measured, as well as the Total Mesophilic Aerobic counts, Total Coliforms, E. coli, Lactic Bacteria, Clostridium perfringens, Salmonella spp and Staphylococcus aureus. Surface and internal colour ( L*, a*, b*) were measured and pictures of each treatment were done. Green tea extract showed the higher (p