INFLUENCE OF POSTMORTEM APPLICATION OF SHADDOCK (Citrus maxima) PEEL POWDER ON LIPID OXIDATION OF SEMIMEMBRANOSUS MUSCLE IN GOAT.
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Date
2017
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Publisher
J. Agric. Res. & Dev.
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 (4oC). The BHA samples had lower (P< 0.05) Thiobarbituric acid
reactive substance (TBARS) value compared to other treatments. The TBARS value in the
0.5%, 1% and 1.5% SPP did not differ (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.