Rice bran as a substitute for soy protein and erythorbate in chicken nuggets
DOI:
https://doi.org/10.5433/1679-0359.2020v41n5p1547Keywords:
Antioxidant, Byproduct, Lipid peroxidation, Meat product, Sensory acceptance. Thiobarbituric acid reactive substances.Abstract
Rice bran is a byproduct with high biological value protein, fiber and phytic acid content. The nutritional and technological properties of rice bran have been highlighted and are attractive for food application. This research aimed at replacing soy protein (SP) and sodium erythorbate (SE) by defatted rice bran (DRB) in chicken nuggets. Three formulations were prepared: T1 with SP and SE; T2 with SP and without SE; and T3 with total SP and SE replacement by DRB. Lipid stability was evaluated by thiobarbituric acid reactive substances (TBARS) on storage days 0, 30, and 60 (-18 °C). Physico-chemical and microbiological parameters were also evaluated. Color, aroma, flavor, texture acceptance, and overall impression was evaluated using a 9-point hedonic scale for 60 days of storage. T3 presented lipid stability comparable to T1 in all intervals evaluated reinforcing the antioxidant potential of DRB. However, T2 showed the lowest lipid stability due to the absence of antioxidants, presenting rancid aroma and flavor not allowing for its sensorial evaluation. Physico-chemical and microbiological parameters were either not influenced or positively influenced by DRB addition. For all attributes, T3 and T1 presented similar acceptance sensory means, with > 72.4% acceptability index. DRB is a rice byproduct potentially suitable for its use by the meat industry.Downloads
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References
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Basanta, M. F., Rizzo, S. A., Szerman, N., Vaudagna, S. R., Descalzo, A. M., Gerschenson, L. N.,… Rojas, A. M. (2018). Plum (Prunus Salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties. Food Research International, 106, 1086-1094. doi: 10.1016/j.foodres.2017.12.011
Canan, C., Delaroza, F., Casagrande, R., Baracat, M. M., Shimokomaki, M., & Ida, E. I. (2012). Antioxidant capacity of phytic acid purified from rice bran. Acta Scientiarum, 34(4), 457-463. doi: 10.4025/actascitechnol.v34i4.16358
Carvalho, R., Shimokomaki, M., & Estévez, M. (2017). Poultry meat color and oxidation. In M. Petracci, & C. Berri (Eds.,), Poultry quality evaluation (pp. 133-157). Oxford: Woodhead Publishing.
Chan, K. W., Khong, N. M. H., Iqbal, S., & Ismail, M. (2013). Isolation and antioxidative properties of phenolics-saponins rich fraction from defatted rice bran. Journal of Cereal Science, 57(3), 480-485. doi: 10.1016/j.jcs.2013.02.002
Chanput, W., Theerakulkait, C., & Nakai, S. (2009). Antioxidative properties of partially purified barley hordein, rice bran protein fractions and their hydrolysates. Journal of Cereal Science, 49(3), 422-428. doi: 10.1016/j.jcs.2009.02.001
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Chrastil, J. (1992). Correlations between the physicochemical and functional properties of rice. Journal of Agricultural and Food Chemistry, 40(9), 1683-1689. doi: 10.1021/jf00021a040
Crackel, R. L., Gray, J. I., Booren, A. M., & Buckely, D. J. (1988). Effect of antioxidants on lipid stability in restructured beef steaks. Journal of Food Science, 53(2), 656-657. doi: 10.1111/j.1365-2621.1988. tb07780.x
Ebisawa, M., Ito, K., Fujisawa, T. (2017). Japanese guidelines for food allergy 2017. Allergology International, 66(2), 248-64. doi: 10.1016/j.alit.2017.02.001
Estévez, M., & Lorenzo, J. M. (2019). Impact of antioxidants on oxidized proteins and lipids in processed meat. Encyclopedia of Food Chemistry, (1), 600-608. doi: 10.1016/b978-0-08-100596-5.21501-1
Goufo, P., & Trindade, H. (2014). Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, c-oryzanol, and phytic acid. Food Science & Nutrition, 2(2), 75-104. doi: 10.1002/fsn3.86
Gul, K., Yousuf, B., Singh, A. K., Preeti, S., & Wani, A. A. (2015). Rice bran: nutritional values and its emerging potential for development of functional food - A review. Bioactive Carbohydrates and Dietary Fibre, 6(1), 24-30. doi: 10.1016/j.bcdf.2015.06.002
Han, S. W., Chee, K. M., & Cho, S. J. (2015). Nutritional quality of rice bran protein in comparison to animal and vegetable protein. Food Chemistry, 172(1), 766-769. doi: 10.1016/j.foodchem.2014.09.127
Huang, S. C., Shiau, C. Y., Liu, T. E., Chu, C. L., & Hwang, D. F. (2005). Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Science, 70(4), 613-619. doi: 10.1016/j.meatsci.2005.02.009
Instrução Normativa n. 6, de 15 de fevereiro de 2001. Dispõe sobre o Regulamento técnico de identidade e qualidade de empanados. Diário Oficial da União, Brasília.
International Standards Organization (1999). Meat and meat products - measurement of pH (Reference method ISO 2917). Geneva: The International Organization for Standardization.
Jariwalla, R. J. (2001). Rice-bran products: phytonutrients with potential applications in preventive and clinical medicine. Drugs Under Experimental and Clinical Research, 27(1), 17-26.
Lacerda, D. B. C. L., Soares, M. S., Jr., Bassinello, P. Z., Castro, M. V. L., Silva-Lobo, V. L., Campos, M. R. H., & Siqueira, B. S. (2010). Qualidade de farelos de arroz cru, extrusado e parboilizado. Pesquisa Agropecuária Tropical, 40(4), 521-530. doi: 10.5216/pat.v40i4.7266
Nandi I., & Ghosh, M. (2015). Studies on functional and antioxidant property of dietary fibre extracted from defatted sesame husk, rice bran and flaxseed. Bioactive Carbohydrates and Dietary Fibre, 5, 129-136. doi: 10.1016/j.bcdf.2015.03.001
Olivo, R. (2006). Alterações oxidativas em produtos cárneos. In M. Shimokomaki, R. Olivo, N. N. Terra, & B. D. G. M. Franco (Eds.), Atualidades em ciência e tecnologia de carnes (pp. 155-162). São Paulo: Varela.
Pestana, V. R., Mendonça, C. R. B., & Zambiázi, R. C. (2008). Farelo de arroz: características, benefícios à saúde e aplicações. Boletim CEPPA, 26(1), 29-40. doi: 10.5380/cep.v26i1.11789
Piccolo, F., Vollano, L., Base, G., Girasole, M., Smaldone, G., & Cortesi, M. L. (2016). Soybean and lactose in meat products and preparations sampled at retail. Italian Journal of Food Safety, 5(3), 161-64. doi: 10.4081/ijfs.2016.5780
Reid, D. S., & Fennema, O. R. (2010). Água e gelo. In S. Damodaram, K. L. Parkin, & O. R. Fennema (Eds.), Química de alimentos de fennema (4a ed., pp. 26-74). São Paulo: Artmed.
Resolução RDC n. 12, de 2 de janeiro de 2001. Dispões sobre o Regulamento Técnico Sobre Padrões de Microbiológicos para Alimentos. Diário Oficial da União, Brasília.
Resolução RDC n. 360, de 23 de dezembro de 2003. Aprova Regulamento técnico sobre rotulagem nutricional de alimentos embalados, tornando obrigatória a rotulagem nutricional. Diário Oficial da União, Brasília.
Seganfredo, D., Rodrigues, S., Kalschne, D. L., Sarmento, C. M. P., & Canan, C. (2016). Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics. Semina: Ciências Agrárias, 37(3), 1285-1294. doi: 10.5433/1679-0359.2016v37n3p1285
Shimokomaki, M. (2006). Atualidades em ciência e tecnologia de carnes. São Paulo: Varela.
Shoji, Y., Mita, T., Isemura, M., Mega, T., Hase, S., Isemura, S., & Aoyagi, Y. A. (2001). Fibronectin-binding protein from rice bran with cell adhesion activity for animal tumor cells. Bioscience, Biotechnology, and Biochemistry, 65(5), 1181-1186. doi: 10.1271/bbb.65.1181
Silva, C. R., Oliveira, J. E. D., Souza, R. A., & Silva, H. C. (2005). Effect of a rice bran fiber diet on serum glucose levels of diabetic patients in Brazil. Archivos Latinoamericanos de Nutrición, 55(1), 23-27.
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Takeshita, M., Nakamura, S., Makita, F., Ohwada, S., Miyamoto, Y., & Morishita, Y. (1992). Antitumor effect of RBS (rice bran saccharide) on ENNG-induced carcinogenesis. Biotherapy, 4(2), 139-145. doi: 10.1007/BF02171758
Tarladgis, B. G., Pearson, A. M., & Dugan, L. R. (1964). Chemistry of the 2-thiobarbituric acid test for determination of oxidative rancidity in foods. II. Formation of the TBA-malonaldehyde complex without acid-heat treatment. Journal of the Science of Food and Agriculture, 15(9), 602-607. doi: 10.1002/jsfa.2740150904
Teixeira, E., Meinert, E. M., & Barbetta, P. A. (1987). Análise sensorial de alimentos. Florianópolis: UFSC.
Thanonkaewa, A., Wongyai, S., Mcclements, D. J., & Decker, E. A. (2012). Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.). Food Science and Technology, 48(2), 231-236. doi: 10.1016/j.lwt.2012.03.018
Tzianabos, A. O. (2000). Polysaccharide immunomodulators as therapeutic agents: structural aspects and biologic function. Clinical Microbiology Review, 13(4), 523-533.
Wang, M., Hettiarachchy, N. S., Qi, M., Burks, W., & Siebenmogen, T. (1999). Preparation and functional properties of rice bran protein isolate. Journal of Agricultural and Food Chemistry, 47(2), 411-416. doi: 10.1021/jf9806964
Zhang, H. J., Zhang, H., Wang, L., & Guo, X. N. (2012). Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran. Food Research International, 47(2), 359-363. doi: 10.1016/j.foodres.2011.08.014
Zheng, Y., Nisi G., Wu, J., & Yin, B. (2019). Rice bran protein: extraction, nutraceutical properties, and potential applications. In L.-Z. Cheong, & X. Xu (Eds.), Rice bran and rice bran oil (pp. 271-293). New York: Academic Press.
Almeida, M. A., Villanueva, N. D. M., Gonçalves, J. R., & Contreras-Castillo, C. J. (2015). Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken. Journal of Food Science and Technology, 52(5), 2869-2877. doi: 10.1007/s13197-014-1351-5
Andrade, M. A., Ribeiro-Santos, R., Guerra, M., & Sanches-Silva, A. (2019). Evaluation of the oxidative status of salami packaged with an active whey protein film. Foods, 8(387), 1-15. doi: 10.3390/foods8090387 Retrieved from
Association of Official Analytical Chemists (2005). Official methods of analysis of the Association Analytical Chemists (18nd ed.). Gaithersburg: AOAC.
Basanta, M. F., Rizzo, S. A., Szerman, N., Vaudagna, S. R., Descalzo, A. M., Gerschenson, L. N.,… Rojas, A. M. (2018). Plum (Prunus Salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties. Food Research International, 106, 1086-1094. doi: 10.1016/j.foodres.2017.12.011
Canan, C., Delaroza, F., Casagrande, R., Baracat, M. M., Shimokomaki, M., & Ida, E. I. (2012). Antioxidant capacity of phytic acid purified from rice bran. Acta Scientiarum, 34(4), 457-463. doi: 10.4025/actascitechnol.v34i4.16358
Carvalho, R., Shimokomaki, M., & Estévez, M. (2017). Poultry meat color and oxidation. In M. Petracci, & C. Berri (Eds.,), Poultry quality evaluation (pp. 133-157). Oxford: Woodhead Publishing.
Chan, K. W., Khong, N. M. H., Iqbal, S., & Ismail, M. (2013). Isolation and antioxidative properties of phenolics-saponins rich fraction from defatted rice bran. Journal of Cereal Science, 57(3), 480-485. doi: 10.1016/j.jcs.2013.02.002
Chanput, W., Theerakulkait, C., & Nakai, S. (2009). Antioxidative properties of partially purified barley hordein, rice bran protein fractions and their hydrolysates. Journal of Cereal Science, 49(3), 422-428. doi: 10.1016/j.jcs.2009.02.001
Chotimarkorn, C., Benjakul, S., & Silalai, N. (2008). Antioxidative effects of rice bran extracts on refined tuna oil during storage. Food Research International, 41(6), 616-622. doi: 10.1016/j.foodres. 2008.04.002
Chrastil, J. (1992). Correlations between the physicochemical and functional properties of rice. Journal of Agricultural and Food Chemistry, 40(9), 1683-1689. doi: 10.1021/jf00021a040
Crackel, R. L., Gray, J. I., Booren, A. M., & Buckely, D. J. (1988). Effect of antioxidants on lipid stability in restructured beef steaks. Journal of Food Science, 53(2), 656-657. doi: 10.1111/j.1365-2621.1988. tb07780.x
Ebisawa, M., Ito, K., Fujisawa, T. (2017). Japanese guidelines for food allergy 2017. Allergology International, 66(2), 248-64. doi: 10.1016/j.alit.2017.02.001
Estévez, M., & Lorenzo, J. M. (2019). Impact of antioxidants on oxidized proteins and lipids in processed meat. Encyclopedia of Food Chemistry, (1), 600-608. doi: 10.1016/b978-0-08-100596-5.21501-1
Goufo, P., & Trindade, H. (2014). Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, c-oryzanol, and phytic acid. Food Science & Nutrition, 2(2), 75-104. doi: 10.1002/fsn3.86
Gul, K., Yousuf, B., Singh, A. K., Preeti, S., & Wani, A. A. (2015). Rice bran: nutritional values and its emerging potential for development of functional food - A review. Bioactive Carbohydrates and Dietary Fibre, 6(1), 24-30. doi: 10.1016/j.bcdf.2015.06.002
Han, S. W., Chee, K. M., & Cho, S. J. (2015). Nutritional quality of rice bran protein in comparison to animal and vegetable protein. Food Chemistry, 172(1), 766-769. doi: 10.1016/j.foodchem.2014.09.127
Huang, S. C., Shiau, C. Y., Liu, T. E., Chu, C. L., & Hwang, D. F. (2005). Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Science, 70(4), 613-619. doi: 10.1016/j.meatsci.2005.02.009
Instrução Normativa n. 6, de 15 de fevereiro de 2001. Dispõe sobre o Regulamento técnico de identidade e qualidade de empanados. Diário Oficial da União, Brasília.
International Standards Organization (1999). Meat and meat products - measurement of pH (Reference method ISO 2917). Geneva: The International Organization for Standardization.
Jariwalla, R. J. (2001). Rice-bran products: phytonutrients with potential applications in preventive and clinical medicine. Drugs Under Experimental and Clinical Research, 27(1), 17-26.
Lacerda, D. B. C. L., Soares, M. S., Jr., Bassinello, P. Z., Castro, M. V. L., Silva-Lobo, V. L., Campos, M. R. H., & Siqueira, B. S. (2010). Qualidade de farelos de arroz cru, extrusado e parboilizado. Pesquisa Agropecuária Tropical, 40(4), 521-530. doi: 10.5216/pat.v40i4.7266
Nandi I., & Ghosh, M. (2015). Studies on functional and antioxidant property of dietary fibre extracted from defatted sesame husk, rice bran and flaxseed. Bioactive Carbohydrates and Dietary Fibre, 5, 129-136. doi: 10.1016/j.bcdf.2015.03.001
Olivo, R. (2006). Alterações oxidativas em produtos cárneos. In M. Shimokomaki, R. Olivo, N. N. Terra, & B. D. G. M. Franco (Eds.), Atualidades em ciência e tecnologia de carnes (pp. 155-162). São Paulo: Varela.
Pestana, V. R., Mendonça, C. R. B., & Zambiázi, R. C. (2008). Farelo de arroz: características, benefícios à saúde e aplicações. Boletim CEPPA, 26(1), 29-40. doi: 10.5380/cep.v26i1.11789
Piccolo, F., Vollano, L., Base, G., Girasole, M., Smaldone, G., & Cortesi, M. L. (2016). Soybean and lactose in meat products and preparations sampled at retail. Italian Journal of Food Safety, 5(3), 161-64. doi: 10.4081/ijfs.2016.5780
Reid, D. S., & Fennema, O. R. (2010). Água e gelo. In S. Damodaram, K. L. Parkin, & O. R. Fennema (Eds.), Química de alimentos de fennema (4a ed., pp. 26-74). São Paulo: Artmed.
Resolução RDC n. 12, de 2 de janeiro de 2001. Dispões sobre o Regulamento Técnico Sobre Padrões de Microbiológicos para Alimentos. Diário Oficial da União, Brasília.
Resolução RDC n. 360, de 23 de dezembro de 2003. Aprova Regulamento técnico sobre rotulagem nutricional de alimentos embalados, tornando obrigatória a rotulagem nutricional. Diário Oficial da União, Brasília.
Seganfredo, D., Rodrigues, S., Kalschne, D. L., Sarmento, C. M. P., & Canan, C. (2016). Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics. Semina: Ciências Agrárias, 37(3), 1285-1294. doi: 10.5433/1679-0359.2016v37n3p1285
Shimokomaki, M. (2006). Atualidades em ciência e tecnologia de carnes. São Paulo: Varela.
Shoji, Y., Mita, T., Isemura, M., Mega, T., Hase, S., Isemura, S., & Aoyagi, Y. A. (2001). Fibronectin-binding protein from rice bran with cell adhesion activity for animal tumor cells. Bioscience, Biotechnology, and Biochemistry, 65(5), 1181-1186. doi: 10.1271/bbb.65.1181
Silva, C. R., Oliveira, J. E. D., Souza, R. A., & Silva, H. C. (2005). Effect of a rice bran fiber diet on serum glucose levels of diabetic patients in Brazil. Archivos Latinoamericanos de Nutrición, 55(1), 23-27.
Silva, N., Junqueira, V. C. A., Silveira, N. F. A., Taniwaki, M. H., Santos, R. F. S., Gomes, R. A. R., & Okazaki, M. M. (2010). Manual de métodos de análises microbiológica de alimentos e água. São Paulo: Varela.
Takeshita, M., Nakamura, S., Makita, F., Ohwada, S., Miyamoto, Y., & Morishita, Y. (1992). Antitumor effect of RBS (rice bran saccharide) on ENNG-induced carcinogenesis. Biotherapy, 4(2), 139-145. doi: 10.1007/BF02171758
Tarladgis, B. G., Pearson, A. M., & Dugan, L. R. (1964). Chemistry of the 2-thiobarbituric acid test for determination of oxidative rancidity in foods. II. Formation of the TBA-malonaldehyde complex without acid-heat treatment. Journal of the Science of Food and Agriculture, 15(9), 602-607. doi: 10.1002/jsfa.2740150904
Teixeira, E., Meinert, E. M., & Barbetta, P. A. (1987). Análise sensorial de alimentos. Florianópolis: UFSC.
Thanonkaewa, A., Wongyai, S., Mcclements, D. J., & Decker, E. A. (2012). Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.). Food Science and Technology, 48(2), 231-236. doi: 10.1016/j.lwt.2012.03.018
Tzianabos, A. O. (2000). Polysaccharide immunomodulators as therapeutic agents: structural aspects and biologic function. Clinical Microbiology Review, 13(4), 523-533.
Wang, M., Hettiarachchy, N. S., Qi, M., Burks, W., & Siebenmogen, T. (1999). Preparation and functional properties of rice bran protein isolate. Journal of Agricultural and Food Chemistry, 47(2), 411-416. doi: 10.1021/jf9806964
Zhang, H. J., Zhang, H., Wang, L., & Guo, X. N. (2012). Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran. Food Research International, 47(2), 359-363. doi: 10.1016/j.foodres.2011.08.014
Zheng, Y., Nisi G., Wu, J., & Yin, B. (2019). Rice bran protein: extraction, nutraceutical properties, and potential applications. In L.-Z. Cheong, & X. Xu (Eds.), Rice bran and rice bran oil (pp. 271-293). New York: Academic Press.
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2020-06-17
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Veiga, R. dos S. da, Kalschne, D. L., Silva-Buzanello, R. A. da, Flores, Éder L. de M., Corso, M. P., & Canan, C. (2020). Rice bran as a substitute for soy protein and erythorbate in chicken nuggets. Semina: Ciências Agrárias, 41(5), 1547–1556. https://doi.org/10.5433/1679-0359.2020v41n5p1547
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