EFFECT OF LEMON (CITRUS LIMON) ON LIPID OXIDATION IN CHICKEN CRUMBS
DOI:
https://doi.org/10.51791/njap.vi.5594Keywords:
Lemon juice, Lipid Oxidation, Chicken muscle, Chicken crumbs, Oxidative rancidityAbstract
The study was aimed at evaluating the influence of lemon juice on lipid oxidation in chicken crumbs. In a completely randomized design, hygienically harvested fresh chicken muscle, was deboned, cut into smaller pieces (±100g) and marinated inside freshly squeezed lemon juice at the concentrations of 0, 10, 20, 30, 40, and 50% in 100mL of water, respectively. The marinated chicken samples were dried in an electric oven for 1hour at 1050C to achieve uniformly dried crumbs. The chicken samples were removed from the oven and allowed to cool at room temperature (26ºC) before packing each treatment in Ziploc bags and stored for 90 days at room temperature (26ºC). Samples were evaluated
for oxidative rancidity at days 30, 60 and 90 using standard procedures. Data obtained were analysed using ANOVA at α0.05. The highest oxidative rancidity (mg/g) was observed in Control (5.07) at 90 days, which was significantly higher (p<0.05) than for all other treatments and evaluation intervals. Whereas the lowest oxidative rancidity at day 90 were 1.39 and 2.00 for crumbs marinated in 30% and 40% lemon juice. From this study it can be concluded that marinating chicken crumbs in lemon juice of concentrations between 30% to 40% before drying can reduce lipid oxidation for up to three
months.
