Use of Natural Antioxidants in Poultry Meat

Year 2017, Volume: 13 Issue: 2, 279 - 291, 30.06.2017

Tuba Candan Aytunga Bağdatlı

Abstract

Poultry meat is one of the most important protein sources in the world.
For this reason, there is a constantly increasing demand by consumers for
poultry meat. Lipid oxidation is one of the major factors that determine
quality and shelf-life of poultry meat. Lipid oxidation affect the different
sensory modalities appearance, aroma/flavor and texture, which can result in
colour deteration and the development of off-flavours in poultry. Synthetic
antioxidants such as butylated hydroxyanisole (BHA) and butylated
hydroxytoluene (BHT) have been effectively being used for the stabilization of
poultry meat against lipid oxidation, but safety concerns associated with and
their role in causing chronic diseases like cancer have restricted their use in
food products. A good alternative for these synthetic antioxidants
are natural antioxidants which are safer, economical and capable of preventing
oxidative deterioration of food products and alleviating metabolic diseases at
the same time. Therefore, there is growing interest in the use of
natural antioxidants (rosemary, oregano, green tea, grape seed etc.) by
scientists to prevent lipid oxidation in poultry meat. In many research, the
use of natural antioxidants in poultry meat has been examined in terms of
oxidation mechanism. In this review, it is aimed to transfer the data obtained
from current studies in which effects of various natural antioxidants on lipid
oxidation in poultry meat are examined.

Keywords

Antioxidant activity, Lipid oxidation, Natural antioxidants, Poultry meat, Synthetic antioxidants

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