EFFECT OF LEMON JUICE (CITRUS LIMON) ON ON PHYSICOCHEMICAL QUALITY OF CHICKEN FILET

Abstract

This study was conducted to investigate the influence of lemon juice on quality of chicken fillets. Chicken fillets were assigned to five treatment groups of lemon juice extract (LJE), at different inclusion levels and a control group. Treatment 1 to 5 received 2.0%, 4.0%, 6.0%, 8.0% and 10.0% lemon juice extract (LJE) respectively. All treatments were sun-dried before they were kept in a Ziploc bags and analysis was done at interval of 1st month, 2nd month and 3rd month. The parameters evaluated were pH, water holding capacity (WHC) and oxidative rancidity (OR). The results showed a significant difference (P<0.05) in the physiochemical properties. Chicken fillet had the highest pH in control (6.20), WHC (75.00%), and OR (2.07mg/kg). As the lemon juice inclusion level increases, there was a reduction in pH with lowest value of pH (5.97) at 8.00%, WHC (68.33%) at 4.00% inclusion level, and oxidative rancidity (1.42mg/kg) at 10.00% inclusion level. Physicochemical quality of chicken fillet was affected by storage duration for pH value, WHC and OR of chicken fillets. The pH (6.24) was higher in the second month and lower in the third month. WHC was recorded highest in the third month with (84.17%) and lowest in the second month with (60.00%). While OR was recorded highest in the third month with (2.12 mg/kg) and lowest in the first month with (1.51 mg/kg). The study concludes that lemon juice extract provides antioxidant benefits to chicken fillet during storage.