Antioxidant Properties of Aqueous Extraction Green Tea on Some Chemical Properties of Local sheep Meat Stored in Cold Storage

Abstract

The aim of this study was investigate the effect of adding aqueous extract of green tea on some chemical properties (thiobarbituric acid TBA, total volatile nitrogen TVN, free fatty acid FFA, and peroxide value PV) on sheep meat stored for 0, 3, 6, 9 and 12 days at 1-4 Cº. The treatments included: the first treatment was a control treatment without addition (0 %). As for the second, third, fourth and fifth treatments, green tea leaf aqueous extract was added by 0.5, 1, 1.5 and 2% respectively. The results of the study showed a significant decrease for (T.B.A, T.V.N, F.F.A, and P.V) compared with control treatment for all periods. The TBA concentration decreased significantly for the fifth treatment, compared the first treatment which had the highest concentration. As for the addition treatment, the fifth treatment showed a significant decrease for all the periods . As for T.V.N, its value decreased significantly for the fifth treatment (7.01%) at the day 12 of storage period . While the first treatment had the highest (P≤0.01) concentration value of 14.72% for the same storage period. The concentration of P.V decreased significantly for the fifth treatment, (4.22%) for the last storage period (12 days), while the first treatment recorded the highest (P≤0.01) value (6.31%) for the same period of storage. With these results, green tea leaf extract can be used as a natural antioxidant to store meat for long periods in cold storage or to extend the shelf life in term of TBA, TVN, FFA and PV.