The antioxtoative potential of lyophilized citrus peel extract in different meat model systems during storage at 20C

Abstract

Antioxidative potential of lyophilized citrus (Citrus unshiu) peel extract in raw and cooked meat systems was investigated. Beef, pork, chicken, and salmon patties were prepared without (control), with lyophilized citrus peel extract (0.1%, NICP), and with 20 kGy-irradiated, lyophilized citrus peel extract (0.1%, ICP). TBARS value showed that the addition of lyophilized citrus peel (NICP or ICP) inhibited the development of lipid oxidation of raw and cooked meat patties during storage for 8 days at 20C (P < 0.05) except for raw chicken patty. Hunter color a*-values of the cooked meat patties treated with NICP or ICP were higher than those of the control (P < 0. 05). Irradiation of citrus peel extract did not show any notable changes in its antioxidant effect in the meat systems. Thus, the lyophilized citrus extract could be used as one of the natural antioxidants with the potential of cost-effectiveness and is environmentally friendly.