Volume 12 No. 6 October EFFECT OF TOMATO (Lycopersicon esculentum) POWDER ON OXIDATIVE STABILITY AND SENSORY CHARACTERISTICS OF BROILER MEAT

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1 EFFECT OF TOMATO (Lycopersicon esculentum) POWDER ON OXIDATIVE STABILITY AND SENSORY CHARACTERISTICS OF BROILER MEAT Adeyemi KD 1* nd AO Olorunsny 2 Kzeem Adeyemi *Corresponding uthor s emil: deyemy@yhoo.com 1 Deprtment of Animl Production, University of Ilorin, Ilorin, Nigeri 2 Deprtment of Animl Science, Irhim Bdmosi Bngid University, Lpi, Niger Stte, Nigeri 794

2 ABSTRACT Antioxidnt potency of grded levels of tomto powder in cooked nd rw roiler met under refrigerted storge ws evluted nd compred with tht of Butylted Hydroxyl Anisole (BHA), synthetic ntioxidnt. To seprte 200g of minced roiler met, 0% (control), 0.5%, 1% nd 1.5% of tomto powder were pplied. A positive control ws prepred with 0.15% of BHA in seprte 200g of minced roiler met. Ech smple ws divided into 1 prts of 12.5g ech. Eight of these were cooked in microwve oven for 1 1 /2 minutes while the other eight prts were left rw. The smples were pckged in different nylon gs, with leling corresponding to the tretment pplied nd then stored in refrigertor t 4 0 C. Oxidtive stility of the cooked smples ws monitored for dys t two-dy intervls while tht of rw smples ws monitored for 9 dys t three-dy intervls. A forty-memer tem ws constituted to form the tste pnel nd ws instructed on the prmeters to djudge using five point Hedonic scle. The result showed tht ll dditives nd BHA reduced lipid oxidtion in roiler met. This ws shown y lower TBARS vlues in met smples with dditives compred to met smples without dditive. There were significnt differences (P<0.05) in the TBARS vlues of cooked nd rw met smples. There ws generl increse in lipid oxidtion s storge dy progress. However, the increment ws more pronounced in cooked met smples thn the rw met smples. The result reveled tht 0.5% nd 1.5% tomto powder exhiited higher ntioxidnt potency (P<0.05) thn BHA in the cooked nd rw smples respectively. The control smples were the most susceptile to lipid oxidtion. Sensory scores reveled tht ll levels of tomto powder improved the color, flvor, juiciness, tenderness nd overll cceptility of roiler met. Tomto powder could therefore, e used s chep, redily ville nd sfe source of nturl ntioxidnt to protect roiler met from lipid oxidtion nd improve its sensory chrcteristics. Key words: tomto, ntioxidnt, minced, roiler, BHA 795

3 INTRODUCTION Broiler met is suject to chemicl nd microil deteriortion [1, 2]. Prominent mong the chemicl deteriortions, which this product is suject to, is lipid oxidtion [2, 3, 4]. Lipid oxidtion refers to the oxidtive rekdown of polyunsturted ftty cids, which cuses off-color, off-odor nd rncid tste or wrmed over flvor thus lowering the qulity of roiler met [5,, 7]. Although, the mjor cuse of lipid oxidtion is oxidtive rekdown of polyunsturted ftty cids, chnges in tissues cn lso occur ecuse of rection etween protein nd the products of oxidtive processes [5, 7, 8]. Lipolytic enzymes such s lipses nd phospholipses [9] lso cuse oxidtive chnges in ftty cids. The rte of lipid oxidtion is influenced y light nd temperture [10]. Lipid content nd composition of poultry tissue vry considerly nd directly influence the extent to which lipid oxidtion develops during storge [8]. Age, sex nd reed of nimls re lso known fctors influencing the rte of lipid oxidtion [5]. In order to prevent lipid oxidtion, ntioxidnts re used [, 7]. Bsed on their source, there re two types of ntioxidnts: synthetic nd nturl ntioxidnts [2, 11]. Synthetic ntioxidnts re otined from inorgnic chemicls or compounds. They hve een in use for firly long period nd re known to e effective [11, 12]. Exmples re Butylted Hydroxyl Anisole (BHA), Butylted Hydroxyl Toluene (BHT), nd Tertiry Butyl Hydroxyl Quinone (TBHQ) [2, 11]. Despite the effectiveness of these chemicls, there re some prolems ssocited with their use. For instnce, synthetic ntioxidnts re scrce, expensive nd crcinogenic in nture [11, 12]. Aprt from cusing cncer, they re sid to cuse dietes, rteriosclerosis, impirment to lood clothing nd lung dmge [11, 13]. In the id to find lsting solution to these prolems, it hs een necessry to use nturl ntioxidnts otined from hers nd spices [4, 14], cerels nd legumes [7, 14]. In recent yers, incresing ttention hs een pid to the role of nturl ntioxidnts in humn helth [15]. Such compounds, recognized s importnt fctors in food preservtion re now elieved to e helth-protecting fctors [10, 15, 1]. In fct, they cn ct y reducing the content of toxic components in food nd y supplying the humn ody with exogenous ntioxidnts [10, 15, 17]. For these resons, informtion on the overll ntioxidnt properties of food is ecoming relevnt in the field of nutrition nd food technology [18]. Thus, considering the importnt roles of these compounds in helth protecting fctors, the originl ntioxidnt properties of food should e mintined using optimized food processing conditions [10, 1]. It must, however, e stressed tht the est wy to ly n ntioxidnt rich foundtion tht is inhospitle to toxins nd free rdicls is through comintion of whole foods [15]. Tomtoes re fst ecoming one of fvorite foods, s they re good source of ntioxidnts [19]. Aprt from reducing lipid oxidtion in oil nd ftty foods, tomtoes cn wrd off certin kinds of cncer, prevent rin degenertion nd ctrcts, nd help mintin mentl function s humns ge [15]. Tomtoes contin lycopene, reltively rre memer of the crotenoid fmily, lso found in pink grpe fruit nd twice s powerful s et-crotene [10]. Studies hve shown tht men who et more tomtoes or tomto suce hve significntly lower rte of prostte cncer [15]. Other 79

4 studies suggest tht lycopene cn help prevent lung, colon nd rest cncer [11]. Tomtoes lso contin glutthione, n ntioxidnt tht helps oost immune functions [10, 15]. In this light, this study ws imed t reveling the ntioxidnt potentil of tomto powder. The ojectives of the study re s follow: to evlute the ntioxidnt effect nd specific mount of tomto powder tht would effectively reduce lipid oxidtion in specified quntity of roiler met; to determine the effect of tomto powder on the sensory chrcteristics of roiler met. MATERIALS AND METHOD Fresh Tomtoes (Rom VF) were purchsed from locl mrket within Ilorin Metropolis. The tomto juice ws extrcted mnully while the pericrp (flesh) excluding the seed ws oven dried t 40 0 C for 48 hours. The oven-dried tomto ws ground into powder using n electronic mixer lender (MC-999, Englnd). Broiler chickens of eight weeks old were purchsed from Unique frms, Ilorin Kwr Stte. The chickens were slughtered y cutting through their jugulr vein nd de-fethered mnully y dipping into hot wter. Therefter, the chickens were wshed nd eviscerted. The crcss ws cut into different prts. The hed, neck, legs, wings nd the internl orgns were removed, while the remining prts were de-oned nd deskinned. Therefter, the met ws minced using food processor (Ntionl MK- 5080M, Englnd). The minced met ws weighed into 200g portions. Tomto powder ws pplied to seprte 200g of met smple t the levels of 0% (control), 0.5%, 1% nd 1.5% of the weight of the minced met. 0.15% of Butylted Hydroxyl Anisole (BHA) ws pplied to seprte 200g of met nd this served s positive control. Ech 200g of met ws divided into 1 prts of 12.5g ech. Eight (8) of these were cooked for 1 1 /2 minutes using microwve oven (Ntionl NN 5557 WF, Chin), while the other eight prts were left rw. The cooked nd rw smples were stored in refrigertor (ICHIBAN RF-5D1, Nigeri) for six nd nine dys, respectively. The refrigertor temperture ws set t 4 0 C. Oxidtive stility of the cooked smples ws monitored t two-dy intervls while tht of rw smples ws monitored t three-dy intervls. DETERMINATION OF LIPID OXIDATION Lipid oxidtion in the smples ws evluted using the 2-thiorituric cid (TBA) ssy [20]. The 2-thiorituric cid rective sustnce (TBARS) vlues were expressed in milligrm per mlonldehyde per kilogrm of met smples (mg /MDA/kg met). Ech tretment ws replicted three times. To crry out the TBA test, 10g of the met smple ws homogenized with 47.5ml of distilled wter in specimen ottle using glss pestle. The homogenized mixture ws rinsed with 50ml of distilled wter into round ottom flsk. Therefter, 2.5ml of Hydrochloric cid (1:2 solution v/v) ws dded nd the mixture ws distilled through condensing ssemly to collect out 15ml of the distillte. The distillte (5ml) ws mixed with 5ml of TBA (0.02M) nd oiled for 35 minutes in wter, then cooled for ten minutes with 797

5 cold tp wter for color development. The sornce redings for duplicte smples nd lnk tht contined 5ml of hydrochloric cid solution nd 5ml of thiorituric cid (TBA) regent were mesured t 538nm using spectrophotometer (CECIL- 2000, Englnd). The sornce vlues were multiplied y fctor of 7.8 to otin the Thiorituric Acid Rective Sustnce (TBARS) vlues in milligrm per mlonldehyde per kilogrm of smple (mg/mda/kg). SENSORY EVALUATION OF BROILER MEAT A forty-memer pnel comprised of stff nd students of Fculty of Agriculture, University of Ilorin, Nigeri constituted the tste pnel (ssessors). They were invited in groups of ten for ech storge dy nd were instructed on the prmeters to djudge, using five-point Hedonic scle. Ech pnelist ws served 5g of ech of the treted met smples to tste. The rw smples were cooked in microwve oven for one nd hlf minutes efore serving, while the cooked smples were re-wrmed for 30 seconds using microwve oven (Ntionl NN 5557 WF, Chin). Wter ws provided for ech pnelist to rinse his/her mouth fter ech ite to eliminte the tste of the previous met smple. STATISTICAL ANALYSIS: The experiment followed 5*2*4 fctoril rrngement in completely rndomized design. The dt otined were nlyzed using nlysis of the vrince model suitle for the design with the id of Genstt 5 progrm pckge [21]. Duncn multiple rnge test ws used to determine differences etween mens. Significnce ws defined t P < RESULTS AND DISCUSSION The cooked met smples were oserved to hve higher TBARS vlue (4.43) thn the rw smples (2.31) s shown in Tle 1. The reson might e tht cooking ctivted some lypolytic enzymes such s lipse nd phospholipse in the met, which promoted lipid oxidtion [22]. Another reson for the high TBARS vlue oserved in the cooked smples might e the denturtion of the ntioxidnt compounds due to increse in temperture ssocited with cooking. It ws reported tht increse in cooking temperture of met, results in decrese in the moisture content nd increse in the ft content of the cooked met thus incresing the rte of oxidtive rncidity [23]. Other studies suggest tht cooking disrupts the lipid memrne system, cusing interction of molecules such s oxygen nd moleculr weight metl with unsturted ftty cids resulting in the genertion of oxidtive rections [24, 25]. This result, however, contrdicts the reports given y some uthors who sserted tht cooked pork ptties hve lower TBARS vlue thn rw pork ptties due to the formtion of Millrd Rection Products (MRPs) during cooking [4]. Millrd rection products hve een shown to hve ntioxidnt ctivity [4, 10, 13]. It ws further reported tht the mechnism for ntioxidnt ctivity of MRPs is tht they reduce hydroperoxides into products tht re unle to form free rdicls nd inctivte free rdicls tht were formed during oxidtive degrdtion of unsturted ftty cids [4, 10, 13, 2]. Min effect of ntioxidnt tretments ws evluted irrespective of the stte of met nd storge dys (Tle 1). The control smples were oserved to e redily 798

6 susceptile to lipid oxidtion with the highest TBARS vlue of 4.43; this ws followed y smples contining BHA. The ddition of 0.5%, 1% nd 1.5% tomto powder incurred significnt reduction (P<0.05) in lipid oxidtion over those contining BHA. This shows tht tomto powder is more potent thn BHA, which hs een reported to e effective in suppressing lipid oxidtion in met [11]. Apprently, oxidtion of ft is enhnced in the presence of certin ctlytic fctors such s specil metllic ions or slts ut the process is slowed down or inhiited y ntioxidnts [15]. The low TBARS vlue otined with 1.5% tomto powder is in ccordnce with the report, which sttes tht the higher the mounts of ntioxidnt present in medium, the lower the rte of lipid oxidtion, nd ll things eing equl [15]. Interctive effects of ntioxidnt tretments nd storge dys on the oxidtive stility of cooked met smples were shown in Tle 2. It ws oserved tht s the storge dys incresed, lipid oxidtion incresed. This my e cused y the increse in the formtion of pro-oxidnt compounds such s peroxides tht eventully led to increment in lipid oxidtion. At storge dy zero, 0.5% tomto powder hd the lowest TBARS vlue of This ws not significntly different from the TBARS vlue of 1%, 1.5% nd BHA, which were 1.90, 2.14 nd 2.03, respectively. At storge dy two nd dy four, BHA hd the lowest TBARS vlue of 2.7 nd 4.23, respectively. However, there ws no significnt difference (P>0.05) etween these vlues nd those otined for 0.5% tomto powder, which were 3.5 nd 5.83, respectively. At storge dy six, 1.5% tomto powder hd the lowest TBARS vlue of 3.43, which ws not significntly different from tht of BHA tht ws 3.9. This clerly confirms the cpility of tomto powder to reduce lipid oxidtion. Interctive effects of grded levels of tomto powder nd storge dys in rw met smples were shown in Tle 3. At dy 0, ll levels of tomto powder reduced lipid oxidtion more (P<0.05) thn the control tretment. 0.5% tomto powder hd the lowest TBARS vlue of 0.18, which ws significntly different (P<0.05) from tht of other tretments. At storge dy three, 1.5% tomto powder performed etter thn other tretments. There ws no significnt difference in the ntioxidnt potency of 0.5%, 1% nd BHA. At storge dy six, 1.5% tomto powder hd the lowest TBARS vlue of 1.82, which ws significntly different from tht of other tretments. Butylted Hydroxyl Anisole, 0.5% nd 1% tomto powder were eqully effective t dy six. The profound influence of tomto powder in reducing lipid oxidtion is proly rought out y the presence of lycopene nd glutthione in the tomto powder oth of which re nturl ntioxidnts [10, 15, 19]. These nturl ntioxidnts cn rect with peroxyl or lkoxyl rdicls, terminte the chin rection of peroxidtion y scvenging chin-propgting rdicls, nd thus suppress lipid oxidtion [19]. The TBARS vlues of met smples resulting from the interctive effects of ntioxidnt tretments nd stte of met were shown in Tle 4. It ws oserved tht BHA reduced lipid oxidtion more (P<0.05) in cooked met smples. Although BHA hd the lowest TBARS vlue of 3.18, this ws not significntly different (P>0.05) from the vlue otined with 0.5% tomto powder, which ws Tomto powder t 1% nd 1.5% hd high TBARS vlue of 4.55 nd 4.82, respectively. The reson for 799

7 these high vlues might e due to the formtion of pro-oxidnt compounds during het tretment. Short het tretment promotes initil reduction in the chin reking ctivity of tomto juice. However, recovery of ctivity ws reported fter prolong het tretment [19]. In rw met smples, ll levels of tomto powder reduced lipid oxidtion more (P<0.05) thn BHA. The high TBARS vlue for BHA is unexpected nd this could not e explined. Butylted hydroxyl nisole hs een widely reported to e n ctive synthetic ntioxidnt [3, 4, 9, 27]. Sensory scores resulting from the interctive effects of ntioxidnt tretments nd storge dys on the sensory chrcteristics of cooked (re-wrmed) met smples were shown in Tle 5. In ll the treted met smples, pnelists rnked met smples tsted t storge dys 2, 4, nd s hving more (P<0.05) desirle color, nd eing juicier thn met smples tsted t storge dy 0. The reson for this is likely tht s storge dys progress, there ws enough time for the pplied tretments to rect with the met smples, therey giving room to exct their chrcteristic effects, thus improving the juiciness nd chrcteristic color of the met smples. However, this result is contrry to the report, which sserts tht freshly processed met exhiits more juiciness nd hs preferred color thn tht stored under refrigerted or freezing condition ecuse cold storge does not enhnce food qulity, ut rther it leds to minerl loss nd reduction in the protein qulity especilly for long-term storge [28]. In ddition, it ws reported tht cold storge hs detrimentl effect on the texture of met if crried out rpidly, while the met is still in the pre-rigor stte [28]. Other studies suggest tht deteriortion of fresh chilled met is due to surfce chnges ecuse the nturl surfce of met consists of ft nd connective tissue nd during cooling, the consistency of the ltter chnges so tht further loss of wter y evportion is enhnced [10, 13]. For flvor, in ll the treted smples, met smples tsted t storge dy 0 were rted est y pnelists thn those tsted t other storge dys. Met smples tsted t storge dys 2, 4, nd were sid to hve shrp flvor. This ws ecuse s storge dys increse, there ws increse in the rte of lipid oxidtion, which leds to wrmed over flvor or oxidtive rncidity. All tomto powder treted smples were scored higher thn control nd BHA treted smples. This grees with the report tht nturl ntioxidnts re not only cple of enhncing the lnd flvor of turkey met, ut lso hve stilizing effect on the flvor of the met [29, 30]. With respect to tenderness, in ll tretment levels except control, met smples tsted t storge dy 2 were more (P<0.05) tender thn those tsted t storge dys 0, 4, nd. Met smples tsted t storge dys 0, 4, nd were sid to hve the sme tenderness. For the overll cceptility, 0.5%, 1%, nd 1.5% tomto powders re rnked higher t ll storge dys thn control nd BHA. However, 1.5% tomto powder hd the highest score. This clerly shows the cpcity of tomto powder to enhnce the sensory chrcteristics of roiler met. Tle showed the interctive effects of grded levels of ntioxidnt tretments nd storge dys on the sensory fetures of rw (recently cooked) roiler met. In ll ntioxidnt tretments, pnelists rnked met smples tsted t storge dys 3, nd 9 s hving etter color nd eing juicier thn those tsted t storge dy 0. This is in greement with vlues of the cooked (re-wrmed) met smples. Tomto powder t 0.5%, 1%, nd 1.5% treted smples were scored higher nd sid to hve etter 800

8 (P<0.05) color thn control nd BHA treted smples. For flvor, pnelists rnked tomto powder treted smples s hving the sme flvor ut different from tht of control nd BHA smples t ll storge dys. With respect to tenderness, for ll ntioxidnt tretments, pnelists rted met smples tsted t dy 9 to e more tender thn those tsted on other storge dys. The overll cceptility of ll ntioxidnt tretments except BHA t ll storge dys were not significntly different (P>0.05). However, the overll cceptility of 1.5% tomto powder ws the highest, thus, confirming the potency of tomto powder, not only s n ntioxidnt, ut lso promoter of sensory chrcteristics of roiler met. CONCLUSION AND RECOMMENDATIONS Addition of tomto powder to roiler met effectively reduced lipid oxidtion in rw nd cooked smples compred to the control. It ws lso oserved tht 1.5% tomto powder ws etter thn BHA in rw met smples, while 0.5% tomto powder ws more effective thn BHA in cooked met smples. Tomto powder improves the sensory chrcteristics of roiler met. The use of tomto powder s ntioxidnt in roiler met is highly recommended. Storge of met in rw stte is lso recommended. 801

9 Tle 1: Min effects of ntioxidnt tretments nd stte of met on oxidtive stility of roiler met Fctor TBARS (mg/mda/kg) Antioxidnt tretments 0% 0.5% 1% 1.5% BHA SE Stte of met Cooked Rw SE 0.079, mens hving different superscript long the sme row re significntly different (P<0.05) Tle 2: Interctive effect of ntioxidnt tretments nd storge dys on oxidtive stility of cooked roiler met Antioxidnt tretments TBARS (mg/mda/kg) Storge dys c 4.34 x c 9.9 z.25 y 3.5 y 5.83 z 4.3 y 4.50 y 5.92 yz.95 z 4.74 y c 7.92 z 3.43 x 0% 8.03 z 0.5% 1.05 x 1% 1.90 x 1.5% 2.14 x BHA 2.03 x 2.7 x 4.23 y 3.9 xy SE 0.159,, c mens hving different superscript long the sme column re significntly different (P<0.05). x,y,z mens hving different suscripts long the sme row re significntly different (P<0.05). 802

10 Tle 3: Interctive effect of ntioxidnt tretments nd storge dys on oxidtive stility of rw roiler met TBARS (mg/mda/kg) Antioxidnt Storge dys tretments % c 3.08 c % 0.18 x 2.83 y 2.75 y 3.38 y 1% 1. x 1.79 x 2.47 y 1.30 x 1.5% 1.99 y 0.83 x 1.82 y 1.30 y BHA 2.21 x 2.3 x 2.45 x 3.35 y SE 0.127,, c mens hving different superscripts long the sme column re significntly different (P<0.05). x,y,z mens hving different suscripts long the sme row re significntly different. Tle 4: Interctive effect of ntioxidnt tretments nd stte of met on oxidtive stility of roiler met TBARS (mg/mda/kg) Stte of met Antioxidnt tretments 0% 0.5% 1% 1.5% BHA Cooked 2.9 c c Rw 5.89 c SE 0.152,, c mens hving different superscript long the sme row re significntly different (P<0.05). 803

11 Tle 5: Interctive effect of ntioxidnt tretment nd storge dys on sensory chrcteristics of rw (recently cooked) roiler met Antioxidnt Storge dys 0% Sensory chrcteristics (Scores) Colour Flvor Juiciness Tenderness Overll cceptility % c % c 3.80 c 3.80 c 1.5% c 5.00 c 4.0 c 4.0 c 4.0 c 4.0 c 3.80 c 4.20 c 4.10 c BHA c c ,, c mens hving different superscript long the sme column re significntly different (P<0.05) 804

12 Tle : Interctive effect of ntioxidnt tretment nd storge dys on sensory chrcteristics of cooked (re-wrmed) roiler met Antioxidnt Storge Sensory chrcteristics (Scores) dys Colour Flvor Juiciness Tenderness Overll 0% cceptility % % % c 3.80 c 4.20 c 3.80 c 2.20 c BHA ,, c mens hving different superscript long the sme column re significntly different (P<0.05) Tle 7: Sensory Score sheet (5-point hedonic scle) Sensory Sensory scores chrcteristics Color Dislike extremely Dislike modertely Neither like nor dislike Like modertely Like extremely Flvor Dislike extremely Dislike modertely Neither like nor dislike Like modertely Like extremely Juiciness Extremely dry Slightly dry Slightly juicy Modertely juicy Extremely juicy Tenderness Very tough Slightly tough Slightly tender Modertely Extremely Overll cceptility Dislike extremely Dislike modertely Neither like nor dislike tender Like modertely tender Like extremely 805

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