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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358
EISSN: 1684-5374
Vol. 12, No. 5, 2012
Bioline Code: nd12071
Full paper language: English
Document type: Research Article
Document available free of charge

African Journal of Food, Agriculture, Nutrition and Development, Vol. 12, No. 5, 2012

 en EFFECT OF TOMATO ( LYCOPERSICON ESCULENTUM check for this species in other resources ) POWDER ON OXIDATIVE STABILITY AND SENSORY CHARACTERISTICS OF BROILER MEAT
Adeyemi, KD & Olorunsanya, AO

Abstract

Antioxidant potency of graded levels of tomato powder in cooked and raw broiler meat under refrigerated storage was evaluated and compared with Butylated Hydroxyl Anisole (BHA), a synthetic antioxidant. To a separate 200g of minced broiler meat, 0% (control), 0.5%, 1% and 1.5% of tomato powder were applied. A positive reference control was prepared with 0.15% of BHA in a separate 200g of minced broiler meat. Each sample was divided into 16 parts of 12.5g each. Eight of these were cooked in a microwave oven for 1½ minutes while the other eight parts were left raw. The samples were packaged in different nylon bags, with labeling corresponding to the treatment applied and then stored in a refrigerator at 4°C. Oxidative stability of the cooked samples was monitored for 6 days at two-day intervals while that of raw samples was monitored for 9 days at three-day intervals. A forty-member team was constituted to form the taste panel. The panelists were invited in groups of ten for each storage day and were instructed on the parameters to adjudge using a five point Hedonic scale. The raw meat samples were cooked in a microwave oven for 1½ minutes, while the cooked meat samples were re-warmed for 30 seconds using a microwave oven before they were served to the panelists. Five g of each sample was served to each panelist. The result showed that all additives and BHA reduced lipid oxidation in broiler meat. This was shown by lower TBARS values in meat samples with additives compared to meat samples without additive. There were significant differences (P<0.05) in the TBARS values of cooked and raw meat samples. The result revealed that 0.5% and 1.5% tomato powder exhibited higher antioxidant potency (P<0.05) than BHA in the cooked and raw samples respectively. The control samples were the most susceptible to lipid oxidation. Taste scores revealed that all levels of tomato powder improved the color, flavor, juiciness, tenderness and overall acceptability of broiler meat. Tomato powder could, therefore, be used as a cheap, readily available and safe source of natural antioxidant to protect broiler meat from lipid oxidation and improve its sensory characteristics.

Keywords
tomato, antioxidant, minced, broiler, BHA

 
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