Efeito antioxidante do ácido anacárdico na estabilidade da gema de ovo in natura e desidratada, e da carne e mortadela de frango

Abstract

The objective of this study was to evaluate the antioxidant potential of anacardic acid (AA), on the storage stability of fresh and spray dried yolks, of chicken meat and bologna-type chicken mortadella. In experiment 1, AA was added just before yolk spray drying according to the following treatments: no added antioxidant, addition of 100 ppm BHT and addition of 50, 100, 150 or 200 ppm AA. After drying, yolks were stored at room temperature for 180 days. In experiment 2, chicken mortadellas were added of antioxidants at the moment formulation according to the following treatments: no added antioxidant, addition of 100 ppm BHT and addition of 50, 100, 150 or 200 ppm AA. The products were stored under refrigeration for 90 days. In experiment 3, cashew nut shell liquid (CNSL) was added to the laying hen diets as a source of AA. Birds were fed according to the following treatments: diet without antioxidant and diets containing 0.25, 0.50, 0.75, or 1.00% CNSL. Fresh eggs were stored under refrigeration for 60 days. In experiment 4, calcium anacardate (CA) was added to the broilers diets as a source of AA. Birds were fed according to the following treatments: diet without antioxidant and diets containing 0.25, 0.50, 0.75, or 1.00% CA. Broiler breast meats were frozen stored for 90 days. During the storage, fresh and spray dried yolks, broiler meat and chicken mortadella were analyzed for lipid oxidation (TBARS), water activity and color (L*, a* and b*). TBARS values of spray dried yolks added of 150 and 200 ppm of AA had a quadratic effect with storage time, reaching a maximum value (100 days) and then decreasing. According to the results, at 0, 90, 135 and 180 days, the 150 and 200 ppm AA concentrations were more effective in retarding lipid oxidation in spray dried yolks. The color component b* of the yolks decreased with storage. Yolks added of AA had higher color component b* values than those of the control and the BHT containing treatments. Chicken mortadellas containing 150 and 200 ppm of AA had lower TBARS values compared to those of the control and BHT treatments. The values of color component a* decreased with storage. Chicken mortadellas containing 200 ppm of AA had lower a* values than those from the other treatments. For fresh eggs, TBARS values had quadratic effect with storage time, reaching a maximum value (38 days) and then decreasing. Yolks from laying hens fed with diets containing 0.50 and 0.75% CNSL had lower TBARS values than those from the other treatments. Color component b* increased with storage time. Yolks from laying hens fed diets containing 0.25% CNSL had lower values of color component b* than those from the others treatments. For broiler breast meats, TBARS values for breast meats from broilers fed without antioxidant or with 0.25 and 1.00% CA increased with storage time. Storage time also had a quadratic effect on broiler breast meats from birds fed 0.50% CA, reaching a minimum value (50 days) and then increasing. The 0.75 and 1.00% levels of CA provided lower meat TBARS values than that without antioxidant throughout the storage time. Color component a* values increased with storage time. Thus, the results of this study demonstrate that anacardic acid is a potential natural antioxidant that could be included directly in the yolks to be spray dried or in chicken mortadella formulations before cooking, as well as, in poultry diets, as CNSL or CA to delay lipid oxidation of fresh egg yolks or broiler meat, respectively.