Výskumný ústav potravinársky

Adegoke, A. – Sanwo, K. – Egbeyale, L. – Sobukola, O. – Ayoola, A.
Quality of broiler chicken meat containing butylated hydroxytoluene, DL-α-tocopherol and microwave-extracted Piper nigrum on various days of refrigeration storage
Journal of Food and Nutrition Research, 64, 2025, č. 3, s. 247-257

Adeola Adegoke, Department of Animal Production and Health, College of Animal Science and Livestock Production, Federal University of Agriculture, Alabata Street 110122, P. M. B 2240 Abeokuta, Nigeria. E-mail: adegokeav@funaab.edu.ng

Original article
Received 14 May 2024; 1st revised 13 December 2024; accepted 13 January 2025; published online 14 September 2025.

Súhrn: This study investigated the effects of butylated hydroxytoluene (BHT), DL-α-tocopherol (vitamin E, VitE), white pepper extract (WPE) and black pepper extract (BPE) on broiler chicken meat at 0, 5 and 10 days of storage at 4 °C. WPE and BPE were prepared to reach the desirability values 0.60 and 0.62, yielding 39 and 71 bio-compounds, respectively. Fresh meat (100 g) was apportioned to five treatment groups (each replicated three times) and treated with mixtures containing distilled water, salt, olive oil and the chosen additive (100 mg BHT, 0.033 ml VitE, 100 ml BPE or 100 ml WPE per portion, or no additive as a control). Meat pH was the lowest in the presence of VitE (7.24) and WPE (7.22) on day 10. The a* value for redness was better preserved in the presence of BPE (9.81), WPE (9.96) and VitE (9.51) rather than the control group (8.53), but the difference was not significant. On day 5, malondialdehyde (MDA) was most reduced by BHT, followed by BPE (P < 0.05). On day 10, the reduction of MDA was similar between the additives. This study reveals, pepper extracts contain potent bio-compounds that can act as safe alternatives to synthetic antioxidants.

Kľúčové slová: additives; Piper nigrum; microwave extraction; meat colour; malondialdehyde

Na stiahnutie:
  jfnr-2025-3-pp247-257-adegoke.pdf (PDF, 318.87 Kb, 133x)