Utilization of citrus waste as a source of natural antioxidant for shelf stable broiler meat and meat products. | [Pakistan Journal of Food Sciences • 2015]

Author(s):

1. Muneeb Khan: National Institute of Food Science and Technology, University of Agriculture, Faisalabad. Pakistan

2. Muhammad Issa Khan: National Institute of Food Science and Technology, University of Agriculture, Faisalabad. Pakistan

3. Aysha Sameen: National Institute of Food Science and Technology, University of Agriculture, Faisalabad. Pakistan

4. Muhammad Saeed: National Institute of Food Science and Technology, University of Agriculture, Faisalabad. Pakistan

5. Ubaid-ur-Rahman: National Institute of Food Science and Technology, University of Agriculture, Faisalabad. Pakistan

6. Furukh Faiz: Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Baltistan, Pakistan

Abstract:

Meat is a perishable food commodity and is usually at the higher risk of deterioration. The main spoilage of the meat is due to the oxidative rancidity. The dietary antioxidants are considered as agents to prevent lipid peroxidation in animal muscles and consequently increase the meat stability after slaughtering. Accordingly, this study was conducted in order to elucidate the effect of antioxidant enriched diet containing citrus peel on broiler meat quality. Different concentrations of dried citrus peel (4%, 8% and 12%) were added to the feed in order to determine their effects on the oxidative stability of meat. The birds were provided with standard conditions of rearing for 42 days. After 42 days the broilers were slaughtered and meat was analyzed for total phenolic contents, peroxide value, β- carotene bleaching assay and TBARS analysis. Results of the study demonstrated that treatment containing higher concentration of citrus (T4=12%) showed highest potential to control the oxidative deterioration of chicken meat during freeze storage without imparting negative impacts on the sensory attributes of product.

Page(s): 194-203

DOI: DOI not available

Published: Journal: Pakistan Journal of Food Sciences, Volume: 25, Issue: 4, Year: 2015

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