TREACLE AND SIDIR HONEY AS ANTIOXIDANT AGENT AGAINST LIPID OXIDATION IN CHICKEN BREAST MEAT MINCE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 32, Issue 12, December 2007, Page 10167-10182 PDF (810.65 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.204811 | ||||
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| Author | ||||
| Samiha M. El-Sayed* | ||||
| Food Science and Technology Dept.,Fac. of Home Economics, AL-Azher Univ.Egypt | ||||
| Abstract | ||||
| Lipid oxidation is a major deterioration factor in meats. Sources of natural antioxidants, such as honey, are as effective as synthetic commercially available ones. In this study minced chicken breast meat (with and without skin) with added natural materials known as effective antioxidants namely treacle (black honey) and sidir honey mixed with different levels (1, 5 and 10% w/w) were stored up to 3 days at 40C to evaluate their stability during refrigerated storage. The effect of adding treacle and sidir honey to chicken breast meat on oxidative stability was measured using thiobarbituric acid values (TBA values) (as mg malonaldehyde /kg) and inhibition %. The TBA value decreased at 5% added of treacle. The percentage inhibition of oxidation had the highest value when treacle added at the same level. Honey appears to be a good source of natural antioxidants in addition to its properties, it has been found to be more effective in our study than either natural or synthetic commercial antioxidants such as α-tocopherol, propyl gallate (PG), respectively. | ||||
| Keywords | ||||
| Chicken breast meat; natural antioxidants; treacle; sidir honey; thiobar-bituric acid values; Inhibition %; propyl gallate and α-tocopherol | ||||
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