LEVEL OF LIPID OXIDATION USING THIOBARBITURIC ACID RELATIVE SUBSTANCE (TBARS) IN CURED AND UNCURED BOILED Gallus gallus domesticus CHICKEN MEAT OIL

ABSTRACT

This study investigates the levels of lipid oxidation in different chicken meat samples using the Thiobarbituric Acid Reactive Substances (TBARS) method. The samples analyzed include raw chicken, raw cured chicken, raw boiled chicken, and cured chicken that was both boiled and fried. The mean TBARS values, indicating the extent of lipid oxidation, were 0.36 ± 0.02 for the raw sample, 0.65 ± 0.35 for the raw cured sample, 0.18 ± 0.03 for the raw boiled sample, and 0.95 ± 0.05 for the cured boiled and fried sample. The results show that lipid oxidation is significantly influenced by the processing and cooking methods used. The raw boiled sample exhibited the lowest levels of lipid oxidation, indicating that boiling helps preserve the oxidative stability of the meat. Conversely, the cured boiled and fried sample showed the highest level of lipid oxidation, likely due to the combined effects of curing and hightemperature cooking. These findings are consistent with existing research, which highlights the role of curing in promoting oxidation and the protective effects of boiling. The study underscores the importance of selecting appropriate processing and cooking methods to minimize lipid oxidation in chicken meat, thereby enhancing its quality and shelf life.