Post-mortem application of garden egg (Solanum melongena) peel powder on oxidative stability of pectoralis major muscle in broiler chickens

Abstract

This study evaluated the phenolic compounds in garden egg peel powder (GEPP) and the effect of GEPP on lipid oxidation of raw and cooked pectoralis major muscle in broiler chickens. Graded levels (0, 0.5, 1.0 and 1.5%) of GEPP were applied to minced raw and cooked broiler breast meat and compared with 0.01% Butylated hydroxyl anisole (BHA). Lipid oxidation in the meat samples was monitored at 3-day interval for 9 days using the thiobarbituric acid test. The GEPP contains flavonoid, phenols, terpenoids and tannins. Irrespective of antioxidant treatments, cooked meat samples had higher (P< 0.05) thiobarbituric acid reactive substance (TBARS) value than the raw meat samples. The raw and cooked control samples had higher (P< 0.05) TBARS than meat samples treated with antioxidants. On day 0 and 3, the TBARS value of BHA samples did not differ (P> 0.05) from those treated with GEPP. However, on day 6 and 9, BHA samples had lower TBARS value compared with those treated with GEPP. The current results suggest that post-mortem application of 0.5% GEPP could reduce lipid oxidation in refrigerated broiler meat for up to 3 days.