Raspberry Powder Enhances pH, Color, and Shelf Life of Packaged Chicken Nuggets

Jim Crocker
13th July, 2024

Raspberry Powder Enhances pH, Color, and Shelf Life of Packaged Chicken Nuggets

Image Source: Natural Science News, 2024

Key Findings

  • The study from Atatürk University explored using encapsulated raspberry powder (RP) as a natural colorant in chicken nuggets
  • Adding RP to chicken nuggets decreased their pH, counteracting the pH-raising effect of phosphate
  • RP enhanced the redness and color stability of chicken nuggets, especially when combined with phosphate, over a 120-day storage period
Recent research from Atatürk University has explored the use of encapsulated raspberry powder (RP) as a natural colorant in chicken nuggets, investigating its effects on products with and without phosphate addition[1]. This study assessed the impact of RP on the pH and color quality of chicken nuggets, providing insights into its potential as a natural additive in meat products. In the production of RP, red raspberry juices were encapsulated using maltodextrin in a spray-dryer. The encapsulated RP was then analyzed for antioxidant activity, total anthocyanin, total phenolics, color, moisture, and pH. The nuggets were packaged in modified atmosphere packaging (MAP; 40% CO2 + 60% N2) and stored at 2.0 ± 0.5°C for 120 days. The pH and external and internal surface color values were measured periodically throughout the storage period. The addition of phosphate increased the pH of the samples, while the addition of RP decreased it (p < 0.05). The highest pH levels were observed in the phosphate samples, whereas the lowest pH levels were seen in the nuggets with 1.0% RP addition (p < 0.05). This suggests that RP can counteract the pH-raising effect of phosphate, potentially leading to a more stable product over time. Color quality is a critical parameter for consumer acceptance of meat products. The study found that the addition of phosphate increased the external surface a* value (redness) of the nuggets (p < 0.05). Depending on the level of RP added, the external surface L* value (lightness) decreased, and a* and b* values (redness and yellowness) increased (p < 0.05). After 30 days of storage, the a* value increased in the samples with RP addition, with a more significant increase observed in the phosphate-treated nuggets (p < 0.05). The internal surface a* value also increased with the addition of RP during nugget production (p < 0.05). The increase in a* value was more pronounced in samples with added phosphate (p < 0.05). During storage, the highest a* values were seen in nuggets treated with phosphate and 1.0% RP (p < 0.05). This indicates that RP not only enhances the redness of the nuggets but also maintains color stability over an extended storage period. These findings align with previous studies that have demonstrated the efficacy of natural plant extracts in improving the quality and shelf life of meat products. For instance, raspberry water extract (RWE) has been shown to improve the color quality and decrease lipid and pigment oxidation in pastırma, a traditional Turkish cured meat, during production and storage[2]. Similarly, lyophilized black carrot water extract (LBCWE) has been found to extend the shelf life of ground beef by reducing lipid oxidation and microbial counts[3]. Spray-dried raspberry powder (SDRP) has also been effective in maintaining the color and oxidative stability of vacuum-packed ground beef during chilled storage[4]. The current study expands on these findings by demonstrating that encapsulated RP can be effectively used in chicken nuggets to improve redness, color stability, and shelf life. The encapsulation process helps to preserve the antioxidant properties of raspberry, making it a viable natural additive for meat products. In conclusion, the incorporation of encapsulated RP into chicken nuggets, particularly when combined with phosphate, enhances the product's color quality and stability. This research provides a promising avenue for the meat industry to utilize natural colorants and antioxidants, aligning with consumer demand for cleaner labels and healthier food options.

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References

Main Study

1) Properties of encapsulated raspberry powder and its efficacy for improving the pH, colour quality and shelf life of modified atmosphere packaged chicken nuggets.

Published 12th July, 2024

https://doi.org/10.1080/00071668.2024.2359988

Related Studies

2) Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient.

https://doi.org/10.1016/j.meatsci.2022.108737

3) Effects of lyophilized black carrot (Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef.

https://doi.org/10.1007/s13197-021-05044-1

4) Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage.

https://doi.org/10.1016/j.meatsci.2022.109072


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