Use this URL to cite or link to this record in EThOS: https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.768987
Title: The impact of post-slaughter natural antioxidants application on the physical and chemical characteristics of broiler chicken meat
Author: Khurshid, Jamal S.
ISNI:       0000 0004 7656 1568
Awarding Body: Harper Adams University
Current Institution: Harper Adams University
Date of Award: 2016
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Abstract:
Experiments assessing the efficiency of natural antioxidants rosemary (ROS), small red bean (SRB), sunflower seeds (SFS) and ginger (GGR) extracts compared to the synthetic antioxidant (BHT) on characteristics of chicken meat were studied. The initial experiment evaluated the effect of the addition of antioxidants at 10 and 20 mg to lipids extracted from different tissues (breast, thigh, adipose and skin tissue) during the Schaal oven te st 62.8 o C. Antioxidants at 10 and 20 mg significantly reduced TBARS, CD and CT values in all extracted lipids compared to the non - treated samples . However, no significant differences were found between both levels. Among the antioxidants, ROS significantl y reduced TBARS values in fat from all the chicken portions over 7 days. In the subsequent experiments, the impact of antioxidants on physical and chemical characteristics of raw and freshly cooked meat was investigated. In addition, the impact of the app lication of natural antioxidants on warmed - over characteristics in cooked chicken meat was evaluated. Raw meat samples treated with SFS had the lowest TBARS values, while in meat freshly cooked, ROS treatment had the lowest TBARS values. The a ddition of an tioxidants reduced the degradation of phospholipids and formation of CDs and CTs in both raw and freshly cooked meat s compared to the non - treated samples . Antioxidant treatments had a significantly lower drip loss and pH values , but did not affect cooking loss and shear force. Natural antioxidants significantly increased the colour stability and yielded more fatty acids in chicken meat. Natural antioxidants significantly reduced (p ≤ 0.05) the formation of TBARS, CD and CT in both LTLO and HTHO samples, whi le their effect was much greater in LTLO samples compared to HTHO meat samples. Reheating process had a significant an effect on TBARS, CD and CT accumulation of most treatments either cooked by LTLO or HTHO methods ( p ≤ 0.05). In conclusion, the results suggest that natural antioxidants may have the ability to inhibit the lipid oxidation and enhance meat quality. The impact of natural antioxidants was similar to that of BHT.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.768987  DOI: Not available
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