EFFECT OF GRADED LEVELS OF WATER LEAF (Talinum triangulare) EXTRACT ON OXDATIVE STABILITY OF BROILER MEAT
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Date
2013
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Abstract
Antioxidant effect of graded levels of Talinum triangulare
(Waterleaf) extract on cooked and raw broiler meat was evaluated
and compared with Butylated Hydroxyl Anisole (BHA), a synthetic
antioxidant, using the thiobarbituric acid (TBA) assay. The minced
broiler meat was weighed into five samples of 700g each. The
treatments consist of a control without additive; waterleaf extract
was separately added at a rate of 0.1%, 0.2%, and 0.3% of the weight
of the minced meat, while BHA was added at a rate of 0.01%. Each
sample was divided into 56 parts of 12.5g each. Twenty eight of
these were cooked in microwave oven over 1minute, 30 seconds,
while the other twenty eight samples were left raw. Both cooked and
raw samples were stored in a refrigerator for 14days at a
temperature of 4°c.Oxidative stability of the cooked and raw samples
was monitored at 2-day intervals. The result shows that no levels of
waterleaf extract were able to reduce lipid oxidation in both raw and
cooked meat samples. This was shown by their higher TBARS values
which were significantly different. BHA was able to reduce lipid
oxidation in both cooked and raw meat samples. However, its
antioxidant potency was well expressed in raw meat samples.
Talinum triangulare (waterleaf) extract should not be considered as
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the possible source of natural antioxidant in the prevention of broiler
meat against lipid oxidation under refrigeration storage.
Key words: Antioxidant, Waterleaf, Butylated Hydroxyl Anisole (BHA),
Thiobarbituric Acids (TBA), broiler meat.