Abstract

This study extensively investigates the impact of citrus by-products on the oxidative stability of chicken meat. The literature review, spanning from 2000 to 2023, involved a thorough screening process, adhering to stringent selection criteria guided by PRISMA-P guidelines. The utilization of Hedge’s model meta-analysis to examine the distinctions between the control and treatment groups, wherein the random effect accounts for inter-study differences, and the fixed effect pertains to the impact of the addition of citrus by-product to chicken meat. Citrus by-products from various fruits, applied under diverse conditions, consistently and significantly reduced TBARS levels throughout the storage period, resulting in an overall mean effect size of -2.57 (P<0.001). While most citrus types displayed a non-significant trend with prolonged storage, both seed and peel components exhibited a significant reduction in TBARS levels (P<0.05). Notably, citrus by-products, especially in whole chicken meat and through marination pretreatment, demonstrated substantial reductions in TBARS values (P<0.01). This metaanalysis underscores the potential of citrus by-product to effectively enhance the oxidative stability of chicken meat during storage, providing valuable insights for further research and practical applications in food preservation.

Full Text
Published version (Free)

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call