Browsing by Author "ZUBAIR JAMIU IBRAHIM"

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    EFFECT OF GRADED LEVELS OF WATER LEAF (Talinum triangulare) EXTRACT ON OXDATIVE STABILITY OF BROILER MEAT
    (2013) ZUBAIR JAMIU IBRAHIM
    Antioxidant effect of graded levels of Talinum triangulare (Waterleaf) extract on cooked and raw broiler meat was evaluated and compared with Butylated Hydroxyl Anisole (BHA), a synthetic antioxidant, using the thiobarbituric acid (TBA) assay. The minced broiler meat was weighed into five samples of 700g each. The treatments consist of a control without additive; waterleaf extract was separately added at a rate of 0.1%, 0.2%, and 0.3% of the weight of the minced meat, while BHA was added at a rate of 0.01%. Each sample was divided into 56 parts of 12.5g each. Twenty eight of these were cooked in microwave oven over 1minute, 30 seconds, while the other twenty eight samples were left raw. Both cooked and raw samples were stored in a refrigerator for 14days at a temperature of 4°c.Oxidative stability of the cooked and raw samples was monitored at 2-day intervals. The result shows that no levels of waterleaf extract were able to reduce lipid oxidation in both raw and cooked meat samples. This was shown by their higher TBARS values which were significantly different. BHA was able to reduce lipid oxidation in both cooked and raw meat samples. However, its antioxidant potency was well expressed in raw meat samples. Talinum triangulare (waterleaf) extract should not be considered as 12 the possible source of natural antioxidant in the prevention of broiler meat against lipid oxidation under refrigeration storage. Key words: Antioxidant, Waterleaf, Butylated Hydroxyl Anisole (BHA), Thiobarbituric Acids (TBA), broiler meat.