Varietal effect of citrus seed extracts on lipid oxidation of raw and cooked broiler meat

Abstract

The potential of extracts prepared from seeds of three citrus specie (orange, lemon and grape) to stabilize lipid oxidation of cooked and raw broiler meat under refrigeration storage was evaluated and compared with Butylated Hydroxyl Anisole (BHA). To a separate 350g of minced broiler meat, the citrus seed extracts were applied separately at the rate of 1.5%, a control without additive and 0.01% of BHA which serve as positive control. Each sample was divided into 28 parts of 12g each. Fourteen (14) of these were cooked in microwave oven for 11⁄2 minutes while the other 14 parts were left raw. Both cooked and raw samples were stored in a refrigerator for 12 days. Oxidative stability of the cooked and raw samples was monitored at 2-day interval using the Thiobarbituric acid (TBA) test. The results shows that meat samples treated with lemon and grape seed extracts had lower TBARS values than the control and BHA treated samples. Treated raw meat samples have a lower TBARS values than the cooked meat samples. Addition of grape and lemon seed extract was effective in reducing lipid oxidation in both cooked and raw broiler meat under refrigeration.