Preparation of clove buds deodorized aqueous extract (cdae) and evaluation of its potential to improve oxidative stability of chicken meatballs in comparison to synthetic and natural food antioxidants

Kim Wei Chan, Nicholas M.H. Khong, Shahid Iqbal, Soo Ee Ch'Ng, Abdul Salam Babji

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Antioxidative properties of prepared clove buds deodorized aqueous extract (CDAE) in chicken meatballs are studied. Total phenolic and flavonoid contents were found to be 271.9±12.0mggallic acid equivalent per gram and 161.6±7.7mgrutin equivalent per gram CDAE, respectively. Chicken meatball samples were: (1) C (control, i.e., without CDAE), and those supplemented with 200ppm of; (2) T1 (CDAE); (3) T2 (ascorbic acid); and (4) T3 (butylated hydroxyanisole [BHA]:butylated hydroxytoluene [BHT]=1:1). Oxidative stability was assessed by measuring peroxide value (PV) and 2-thiobarbituric acid reactive substances (TBARS) besides determination of color and sensory acceptability, over 12 days of chilled storage (8±1C). All the treated samples showed higher induction period as well as lower PV and TBARS values than "C" throughout 12 days of storage (*P<0.05). Color analysis showed that CDAE greatly improved redness of meatballs as compared with ascorbic acid and BHA-BHT (*P<0.05). Meanwhile, hedonic test indicated that treatment T1 did not affect sensory acceptability of chicken meatballs for all the tested attributes (color, aroma, taste, texture and overall acceptance) (*P>0.05) up to comparable extent with T2 and T3.

Original languageEnglish
Pages (from-to)190-199
Number of pages10
JournalJournal of Food Quality
Issue number3
Publication statusPublished - Jun 2012
Externally publishedYes

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