Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers

Efficiency of four concentrations (0.5, 1, 1.5 and 2%) of grape antioxidant dietary fiber (GADF) on susceptibility of raw and cooked chicken breast hamburger to lipid oxidation was investigated after 0, 3, 5 and 13 days of refrigerated storage at 4 °C. Color changes, sensorial qualities and acceptability by panellist were evaluated. Lipid oxidation was assessed by monitoring malondialdehyde formation with 2-thiobarbituric acid (TBARS) assay and radical scavenging capacity by ABTS method. A significant reduction in lightness and yellowness and a significant increase in redness as a result of GADF addition were observed in raw and chicken hamburgers. Addition of GADF significantly improved the oxidative stability and the radical scavenging activity in raw and cooked chicken hamburgers. The ability of GADF to prevent lipid oxidation was concentration-dependent. Acceptability of chicken meat was not affected by the addition of GADF. These results show that GADF is a very effective inhibitor of lipid oxidation and has potential as a natural antioxidant in raw and chicken cooked meats.