تأثير إضافة مستويات مختلفة من مستخلص زيت ثمرة النخيل الأحمر الخام في مؤشرات أكسدة لحم الفروج المفروم و المخزون بالتجميد لمدد مختلفة

Abstract EN

This study was conducted to investigate the effect of adding different levels of crude red palm fruit oil extract container of unsaponifiable matters to broiler meat at age 42 day,T1 without any adding (control) adding concentration 0.03, 0.06 and 0.09% for T2, T3 ,T4 and the synthetic antioxidant Butelated hydroxyl anisole (BHA) in concentration 0.01 % for T5, in oxidation indicator of frozen minced poultry meat stored for 1, 15,30 and 45 days.

Recent study showed that the treatments that included the added to unsaponifiable matters were significant (P<0.05) reduction in the value of thio barbutric acid (TBA) in T4 at the 1st stored period and in T3, T4 , T5 at the Ist and 3rd period in comparison with control group (T1) here were a significant reduction (P < 0.05) in peroxide value in T4 and T3 at the Ist and 2nd storage period respectively and for all addition treatments at the 3rd 4th storage period in comparison to control group (T1) .

Als , there were a significant reduction in free fatty acid % in T4 at the Ist and 4th storage period and to T3 and T4 at the 2nd storage period as compared to control (T1) .

From recent study we can concluded that adding unsaponifiable matters to the frozen minced poultry meat has achieved high influence to antioxidant it led to decrease oxidation indicator (TBA , P.V and FFA ) for 45 days .