EFFECT OF MORINGA (Moringa oleifera) LEAF POWDER ON OXIDATIVE STABILITY OF COOKED AND RAW BROILER MEAT

Abstract

Antioxidant effect of graded levels of moringa leaf powder on cooked and raw broiler meat was evaluated and compared with Butylated Hydroxyl Anisole (BHA), a synthetic antioxidant, using the Thiobarbituric acid (TBA) assay. The treatments consisted of a control without additive; moringa leaf powder was added separately at a rate of 0.1%, 0.2% and 0.3% of the weight of the minced meat while BHA was added at a rate of 0.01%. Each 700 g meat sample was divided into 56 parts of 12.5 g each. Twenty-eight of these were cooked in microwave oven for 1½ minutes while the other 28 samples were left raw. Both cooked and raw samples were stored in a refrigerator for 12 days at a temperature of 40C. Oxidative stability of the cooked and raw samples was monitored at 2-day intervals. The result shows that all the additives and BHA were able to reduce lipid oxidation than the control in raw broiler meat. There was no significant difference (P>0.05) in the Thiobarbituric reactive substance (TBARS) values of 0.2% moringa, 0.3% moringa, and BHA treated samples in raw broiler meat. In the cooked samples, no level of moringa powder was effective in reducing lipid oxidation. BHA maintained its antioxidant potency in both cooked and raw meat samples. Addition of moringa leaf powder was effective in reducing lipid oxidation in raw broiler meat under refrigeration. Thus, oxidative stability of raw broiler meat can be prolonged for 12 days with moringa leaf powder under refrigeration storage