The effect of Keluak (Pangium edule Reinw.) seed extracts (K; 200 and 400 ppm) along with synthetic antioxidant (BHT, 200ppm) on the oxidative stability of cooked ground turkey stored at 2˚C for 7 days for the first study and 15 days for the second study was examined. The Keluak seed was extracted with acetone: water: acetic acid (90: 9.5: 0.5, v/v/v) to obtain phenolic extracts and added to the meat system. The meat system included (ground turkey with 15% fat content, 2% salt (by weight) to induce lipid oxidation and 5% (by weight) water to dissolve the salt. Once the antioxidants were added to the meat, the raw mixtures were mixed by hand (wearing plastic gloves) for 5 minutes to ensure homogeneity. The raw mixtures were then formed into patties with diameter of 5.5 cm and thickness of 1.5 cm and cooked on an electric grill to reach internal temperature of 74˚C. Meat patties were then overwrapped in commercial plastic wrap and placed over aluminum foil. The progress of lipid oxidation in the first study was assessed after 0, 1, 3, 5, and 7 days using thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD) and odor sensory analysis. A second study was completed and, TBARS, CD, and peroxide values (PV) were used to determine the extent of lipid oxidation after 0, 1, 3, 5, 7, 10, 13 and 15 days of refrigeration storage. Based on TBARS and CD values, both Keluak extract concentrations (K200 and K400) significantly reduced lipid oxidation and exhibited significant activity comparable to BHT at 200ppm.
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The antioxidant activity of the extract of Pangium edule Reinw. (Keluak) seed in cooked ground turkey
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