Effect of Citrus Seed Extracts on Oxidative Stabilityof Raw and Cooked Chicken Meat

Subject Areas : Camel

K.D. Adeyemi ¹ ( Department of Animal Production, Faculty of Agriculture, University of Ilorin, Ilorin, Nigeria )
O.A. Olorunsanya ² ( Department of Animal Science, Ibrahim Badamosi Babangida University, Lapai, Niger State, Nigeria )
Abe Abe ³ ( Department of Animal Production, Faculty of Agriculture, University of Ilorin, Ilorin, Nigeria )

Received: 2011-07-26 Accepted : 2011-11-04 Published : 2013-03-01

Keywords:

References:

Abdallah A.E. and Roozen J.P. (1999).Effect of plant extracts on the oxidative stability of sunflower oil and emulsion. J. Agric. Food Chem. 64, 323-329.
Asghar A., Gray J.L., Buckley D.J., Pearson A.M. and Booren A.M. (1988).Perspectives in warmed-over flavor.Food Technol. 42(6), 102-108.
Banon S., Diaz P., Rodriquez M., Garrido M.D. and Price A. (2007). Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties. J. Meat. Sci. 77(4), 626-633.
Branen A.L. (1975). Toxicology and biochemistry of butylated hydroxyl anisole and butylated hydroxyl toluene. J. Oil. chem. Sci. 52, 59-63.
Cao G., Sofic E. and Prior R.L. (1997).Antioxidant and pro-oxidant behavior of flavonoids: Structure-activity relationship. Free Radic. Biol. Med. 22, 749-760.
Cotelle N., Bernier J.L., Catteau J.P., Pommery J., Wallet J.C. and Gaydou E.M. (1996). Antioxidant properties of hydroxylflavones. Free. Radical. Biol. Med. 20(1), 35-43.
Dawson L.E. and Schierhotz K. (1976). Influence of grinding, cooking and refrigerated storage on lipid stability in turkey. J. Poult. Sci. 55, 618-622.
Gray S.S., Gomnae E.A. and Buckley D.J. (1996). Oxidative quality and shelf life of meat. J. Meat. Sci. 42, 127-132.
Kingstone E.R., Monaham F.J., Buckley D.J. and Lynch P.B. (1998). Lipid oxidation in cooked pork as affected by vitamin E, cooking and storage conditions. J. Food Sci. 63, 3-8.
Kirk O. (1979).Kirk Othmer Encyclopedia of Chemical Technology. 3^rd Ed. Vol 9. John Wiley and Sons. New York, NY.
Lodikas D. and Lougoyos V. (1990). Lipid oxidation in muscle foods.Rev. Food chem. 35, 295-314.
Olorunsanya O.A., Olorunsanya E.O., Aliu O.T. and Kayode R.M.O. (2009).Effects of different species of pepper on the oxidative stability of raw and cooked pork parties. Pakistan J. Nutr. 8(10), 1588-5194.
Onyeneho S.N. and Heittiarachchy N.S. (1992).Effect of navy bean hull extract on the oxidative stability of soy and sunflower oils. J. Agric. Food chem. 39, 1701-1704.
Payne R.W., Lane P.W. and Genstat C. (1987).Genstat 5Reference Manual. Oxford Science Publications. London.
Rapsidar P., Tomaino A., Lo Cascio R., Bonina F., De Pasquale A. and Saija A. (1999). Antioxidant effectiveness as influenced by phenolic content of fresh content of fresh orange juices. J. Agric. Food chem. 47, 4718-4723.
Roberts W.G. and Gordon M.H. (2003). Determination of the total antioxidant activity of fruits and vegetables by a liposome assay. J. Agric. Food chem. 51(5), 1486-1493.
Rhee K.S. (1999). Minimization of further lipid peroxidation in distillation TBA test of fish and meat. J. Food Sci. 43, 1776-1778.
Sato K., Hegarty G.R. and Herring H.K. (1973).The inhibition of warmed over flavor in cooked meat. J. Food Sci. 38, 398-403.
Tarladgris B.G., Pearson A.M. and Dungan L.R. (1964). Chemistry of 2-TBA test for determination of oxidative rancidity in foods and formation of TBA malonaldehyde complex without acid heat treatment. J. Agric.Food. Sci. 15, 607-620.
Tims M.J. and Watts B.M. (1958). Protections of cooked meat with phosphate. Food Technol. 12, 240-243.
Wang Y.C., Chuang Y.C. and Ku Y.H. (2007). Quantization of bioactive compounds in citrus fruits cultivated in Taiwan. Food Chem. 102(4), 1163-1171.