Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat

详细信息    查看全文

• 作者：Suresh K. Devatkal (1)
  Ritu Kumboj (1)
  Devosmita Paul (1)
  
• 关键词：Banana peel ; Sapodilla ; Poultry meat ; Oxidation ; Natural antioxidants ; TBARS values
• 刊名：Journal of Food Science and Technology
• 出版年：2014
• 出版时间：February 2014
• 年：2014
• 卷：51
• 期：2
• 页码：387-391
• 全文大小：207 KB
• 作者单位：Suresh K. Devatkal (1)
  Ritu Kumboj (1)
  Devosmita Paul (1)
  
  1. Livestock Products Processing Laboratory, Division of Agriculture Structures and Environmental Control, Central Institute of Post Harvest Engineering and Technology, P.A.U.Campus, Ludhiana, Punjab, India, 141004
  
• ISSN：0975-8402

文摘

Antioxidant properties of banana (Musa paradisiaca) and Sapodilla/Chikoo (Manilkara zapota) peel extracts in chicken patties were evaluated. Four treatments viz., I. Control (meat--% salt), II.BHT (meat--% salt--.1% BHT), III. BPE (meat--% salt--% banana peel extract) and IV. SPE (meat--% salt--% sapodilla/chikoo peel extract) were compared for changes in colour and lipid oxidation during 8?days refrigerated storage (4?±?°C). The average phenolic content was 550.2 and 550.8?mg gallic acid equivalent per 10?g peel in BPE and SPE respectively. Free radical scavenging activity was 66.9 and 67.8% in BPE and SPE respectively. Banana peel extract had significantly (P-lt;-.05) higher reducing activity (1.6) as compared to sapodilla peel extract (0.91). During refrigerated storage period, all color parameters decreased significantly in all treatments. Observation on lipid oxidation showed a significantly (P-lt;-.05) higher TBARS values in control than other three treatments. The increase in TBARS from initial day of storage to last day of storage was highest in control (514.3%) as compared to BHT (387.7%), BPE (370.6%) and SPE (383.7%). Both synthetic antioxidants and natural extracts significantly decreased the TBARS. The average decrease in TBARS values during 8?days of storage was 56.8%, 38.3% and 37.2% values in BHT, BPE and SPE treatments respectively. Therefore, it was concluded that water extracts obtained from banana and sapodilla peels could be explored as natural antioxidants in poultry meat and meat products.