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|Title: ||Effect of Onion Extract on Oxidative Stability and Physicochemical and Sensory Properties of Marinated Broiler Meat during Refrigerated Storage|
|Authors: ||Olusola, Olubunmi O.|
Tella, Kehinde A .
Oshibanjo, Olusegun D.
|Keywords: ||physico-chemical properties|
|Issue Date: ||2015|
|Publisher: ||Also contains abstracts from 2015 International Poultry Scientific Forum|
|Series/Report no.: ||;Pp 93|
|Abstract: ||Onions are consumed for their flavor and health benefits. These beneficial properties seem to strongly relate to the high content of sulfur compounds and flavonoids, which act as antioxidants, antibiotics, and anticarcinogens . This study investigated the antioxidative effect of onion extracts on quality and sensory properties of broiler meat as affected by refrigerator storage . Fresh average-sized white onion bulbs (20) were obtained, peeled, washed, chopped, and oven-dried at 40°C until constant weight was reached . Then, 500 mL of methanol was used to soak 100 g of the oven-dried onion for 24 h . Twelve broiler chicken (1 .5 ± 0 .2 kg) live weight of 56 d age were obtained, and 800 g of the breast muscle was marinated in brine solution and onion extract . The marinade consisted of 16 mLs of onion extracts and 14 g of table salt added to 4 L of water . Marinade solution was kept at 4°C before breast meats were immersed . Marinated meat was pan fried to an internal temperature of 77°C ± 3°C for 15 min after 11hrs of marination and committed to completely randomized design. Moisture content was significantly high on the 4th day . Proximate composition increased with days of storage with d 2 having the highest mean value (31 .88%) . Days 2 and 4 had the same percentage of ether extract. pH was significantly high on d 2 and 6 (6 .02 and 5 .92 respectively) . Day 4 had the highest TBARS value (0.58). Yeast, Mold and Bacteria were not recorded on the first day but increased progressively from d 2 to 6 . Day 6 had the highest coliform and total plate count content of 3 .63 and 3 .62 respectively . Aroma, flavor, juiciness and overall acceptability reduced progressively while there was no significant difference in color for fried meat samples. It can be concluded that onion extract could inhibit microbial load and improve shelf life up to 4 d of refrigerated storage .|
|Appears in Collections:||Animal Production|
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