Influence of postmortem application of shaddock (<i>Citrus maxima</i>) peel powder on lipid oxidation of <i>semimembranosus</i> muscle in goat

Abstract

The presence of phenolic compounds in Shaddock peel powder (SPP) and its effect on lipid oxidation in cooked and raw semimembranosus (SM) muscle in goats were examined. The SPP was applied to cooked and raw minced SM at the rate of 0, 0.5, 1.0 and 1.5% of the weight of the meat and compared with 0.01% Butylatedhydroxyl anisole (BHA), a synthetic antioxidant. Oxidative stability of the samples were assessed at 0, 3, 6 and 9 days of refrigerated storage (4^oC). The BHA samples had lower (P< 0.05) Thiobarbituric acid reactive substance (TBARS) value compared to other treatments. The TBARS value in the 0.5%, 1% and 1.5% SPP did not differ (P> 0.05) but was lower than that of the control samples (0% SPP). Regardless of the additive, the TBARS values in cooked samples were greater (P< 0.05) than in the raw samples. The TBARS value increased (P< 0.05) over refrigerated storage (P< 0.05). There were significant (P< 0.05) interactions between the antioxidant treatments, storage days and state of meat. The current results emphasized that the addition of 1.5% SPP was as potent as BHA in reducing lipid oxidation in raw and cooked chevon for 9 and 6 days respectively.

Keywords: Shaddock peel powder, BHA, Lipid Oxidation, Semimembranosus