THE LEVEL OF LIPID OXIDATION USING THIOBARBITURIC ACID REACTIVE SUBSTANCE (TBARS) IN CURED AND UNCURED FRIED CHICKEN MEAT OIL

ABSTRACT

Frying is a popular cooking method for meat products, but it has a downside such as lipid oxidation which causes meat to deteriorate and become rancid during processing and storage due to reaction between polyunsaturated fatty acids and reactive oxygen species. Lipid oxidation during frying is a key contributor to the general decline in meat quality, leading to a loss of sensory appeal and nutritional value which ultimately affects consumer acceptance and preference. MDA is a secondary product formed during lipid oxidation and it's level are often used as a marker to measure the extent of rancidity in meat. This study investigates the impact of cured and uncured in fried chicken meat to evaluate the level of MDA using Thiobarbituric acid reactive substance, the sample used was subdivided into seven groups which are raw, raw boiled, cured boiled, cured fried, fried, cured raw and cured boiled fried sample, the lipids were extracted from the sample using the folch method ( chloroform, methanol and water) in ration of 2:1:1 and centrifuged at 4000rpm for 5 mins, it was analyzed with the TBARS and incubated in water bath at 95°c for 40 mins at the absorbance was read at 532nm wavelength, the results were taken and calculated using the TBARS formula. The results of the study showed that frying increase the lipid content of the fried chicken meat compared to boiling and cured fried chicken generally has a higher MDA content compared to the raw sample.