EFFECT OF CITRUS SEED EXTRACTS ON OXIDATIVE STABILITY OF RAW AND COOKED CHICKEN MEAT

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ADEYEMI K.D.; OLORUNSANYA O.A.; ABE O.T.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF APPLIED ANIMAL SCIENCE Year:2013 | Volume:3 | Issue:1 Page(s): 195-199

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Title

EFFECT OF CITRUS SEED EXTRACTS ON OXIDATIVE STABILITY OF RAW AND COOKED CHICKEN MEAT

Author(s)

ADEYEMI K.D. | OLORUNSANYA O.A. | ABE O.T. | Issue Writer Certificate

Keywords

ANTIOXIDANT

BHA

CITRUS

MINCED

Abstract

The potential of extracts prepared from seeds of three CITRUS species (orange, lemon and grapefruit) to stabilize lipid oxidation of cooked and raw broiler meat under refrigeration storage was evaluated and compared with butylated hydroxyl anisole (BHA), a synthetic ANTIOXIDANT. The CITRUS seed extracts were separately applied at a rate of 1.5% of the weight of the meat. There was a negative control without any additive and a positive control with 0.01% of BHA. Each sample was divided into 28 parts of 12.5 g each. Fourteen of these were cooked in microwave oven for 1½ minutes while the other 14 samples were left raw. Both cooked and raw samples were stored in a refrigerator for 12 days at a temperature of 4 0C. Oxidative stability of the cooked and raw samples was monitored at 2 day intervals using the Thiobarbituric acid (TBA) assay. The result shows that all the additives and BHA were able to reduce lipid oxidation in broiler meat than the negative control. Addition of CITRUS seed extract was effective in reducing lipid oxidation in both cooked and raw broiler meat under refrigeration. Thus, oxidative stability of chicken meat can be prolonged for 12 days with CITRUS seed extracts under refrigeration storage.

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APA: Copy

ADEYEMI, K.D., OLORUNSANYA, O.A., & ABE, O.T.. (2013). EFFECT OF CITRUS SEED EXTRACTS ON OXIDATIVE STABILITY OF RAW AND COOKED CHICKEN MEAT. IRANIAN JOURNAL OF APPLIED ANIMAL SCIENCE, 3(1), 195-199. SID. https://sid.ir/paper/604659/en

Vancouver: Copy

ADEYEMI K.D., OLORUNSANYA O.A., ABE O.T.. EFFECT OF CITRUS SEED EXTRACTS ON OXIDATIVE STABILITY OF RAW AND COOKED CHICKEN MEAT. IRANIAN JOURNAL OF APPLIED ANIMAL SCIENCE[Internet]. 2013;3(1):195-199. Available from: https://sid.ir/paper/604659/en

IEEE: Copy

K.D. ADEYEMI, O.A. OLORUNSANYA, and O.T. ABE, “EFFECT OF CITRUS SEED EXTRACTS ON OXIDATIVE STABILITY OF RAW AND COOKED CHICKEN MEAT,” IRANIAN JOURNAL OF APPLIED ANIMAL SCIENCE, vol. 3, no. 1, pp. 195–199, 2013, [Online]. Available: https://sid.ir/paper/604659/en

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