Influence of Marinades on Oxidative Stability and Shelf Life of Marketed Spent Hen Meat

Abstract

Lipid and protein oxidation occurs in meat during storage, that deteriorate the quality of meat, therefore the aim of study was to evaluate the impact of natural marinades on spent hen meat to reduce the oxidation and increase the shelf life of spent hen meat. The Meat sample was divided into seven groups i.e. control, yoghurt, ginger extract, tamarind juice, honey 20%, 25%, and 30% respectively. All groups were analyzed for thiobarbituric acid (TBA), free fatty acid (FFA), and peroxide value (POV) in lipid oxidation, for protein oxidation, tyrosine and sulfhydryl content. At intervals of 72 hours, the fresh TBA value (0.11) showed a significant difference (P≤0.05) with the control, tamarind juice and honey 30%. The FFA and POV showed non-significant (P≤0.05) deference with all treated groups, lowest value was observed in honey20%. The tyrosine value of fresh meat at 00 storage time was 0.65 in terms of protein oxidation; at 48 and 72 hour intervals, significant (P≤0.05) differences were noted with tamarind juice, honey 25%, and honey 30%, respectively. Fresh meat had a sulfhydryl content of 2.17, with exception of honey 20% at 48 hours of storage, showed significant (P≤0.05) difference with the control and all marinade groups at 48 and 72 hours interval. The TVC found in fresh meat was 6.12 to 10.31 at 00 to 72 hour storage while, marinades significantly affected the shelf life of spent hen meat. The fresh value coliform count (4.71) was statistically significant (P≤0.05) with all treated groups, whereas increasing trend was observed in all groups. The honey 20% showed the lowest results at 00 and 72 hours, respectively. It was observed that the marinades effectively reduce oxidation and extend shelf life.