Abstract
The presence of phenolic compounds in Shaddock peel powder (SPP) and its effect on lipid oxidation in cooked and raw semimembranosus (SM) muscle in goats were examined. The SPP was applied to cooked and raw minced SM at the rate of 0, 0.5, 1.0 and 1.5% of the weight of the meat and compared with 0.01% Butylatedhydroxyl anisole (BHA), a synthetic antioxidant. Oxidative stability of the samples were assessed at 0, 3, 6 and 9 days of refrigerated storage (4 o C). The BHA samples had lower ( P 0.05) but was lower than that of the control samples (0% SPP). Regardless of the additive, the TBARS values in cooked samples were greater ( P < 0.05) than in the raw samples. The TBARS value increased ( P < 0.05) over refrigerated storage ( P < 0.05). There were significant ( P < 0.05) interactions between the antioxidant treatments, storage days and state of meat. The current results emphasized that the addition of 1.5% SPP was as potent as BHA in reducing lipid oxidation in raw and cooked chevon for 9 and 6 days respectively. Keywords: Shaddock peel powder, BHA, Lipid Oxidation, Semimembranosus
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
