Antioxidant activity of Prunus mume extract in cooked chicken breast meat

Summary The antioxidant properties of methanolic extracts from the fruit of Prunus mume were determined in chicken breast meat systems. When P. mume extract (PM) was added to chicken breast meat, 2‐thiobarbituric acid‐reactive substances (TBARS) value at day 3 was decreased by about 45% of the control. PM did not affect colour of chicken meat compared with the control. The amounts of volatile aldehydes and hydrocarbons were significantly decreased by the addition of PM. Especially, hexanal was the most predominant volatile compound in the control taking up almost more than 50% of the total volatiles and PM reduced the amount into 26% of the control meat at 3 days.