Page 216 - Natural Antioxidants, Applications in Foods of Animal Origin

Natural Antioxidants in Poultry Products 195
VetBooks.ir The radical was stable in this form for more than two days, when stored in

the dark at room temperature. Prior to use, the stock solution was diluted
with ethanol to an absorbance of 0.70 at t (t = 0 min) and equilibrated at
0
30 °C exactly 6 min after initial mixing. The TBARS is used to determine
primary oxidation products in terms of mg malonaldehyde per kg of meat
sample while linoleic acid accelerated by azo-initiators (LAOX) is used to
determine oxidation of an aqueous dispersion of linoleic acid accelerated by
azo-initiators.

5.7 CONCLUSIONS

Natural compounds enjoy positive consumer image and have applications
in development of novel functional meat products. Antioxidants are nature’s
defense against the damaging effects of free radicals for health and to extend
shelf life of food products. Still there is various natures’ gift for the mankind
need to be explored. The appropriate combinations of natural antioxidants
can help in designing of functional foods and also tackle lipid oxidation
problems. There are various microbial peptides and plants which need to be
explored as antioxidant and scientists are developing niche based technolo-
gies, combinations, and delivery vehicles for the incorporation of effective
and economic usage of natural antioxidants.

KEYWORDS

• natural antioxidant
• lipid oxidation
• chicken meat
• turkey
• broiler
• poultry
• phenolics
• flavonoids