Study on the antioxidant properties of Moringa oleifera leaf aqueous extract and its effect on the sensory attributes of raw and cooked Japanese quail meat
The study was conducted to standardise the concentration of Moringa leaf aqueous extract (MLE) as a natural antioxidant for applying on Japanese quail carcasses and its effect on the sensory attribute using semi-trained panellists. The concentration of the extract was selected initially on the ba...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Director of Academics and Research, Kerala Veterinary and Animal Sciences University
2023-06-01
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| Series: | Journal of Veterinary and Animal Sciences |
| Subjects: | |
| Online Access: | https://jvas.in/public_html/upload/article_file/article_file_ry30rt.pdf?t=ry30rt |
| Summary: | The study was conducted to standardise the concentration of Moringa leaf aqueous
extract (MLE) as a natural antioxidant for applying on Japanese quail carcasses and its effect on
the sensory attribute using semi-trained panellists. The concentration of the extract was selected
initially on the basis of phytochemical and antioxidant activities of MLE. The total phenolics and
flavonoid content of MLE was 72.16 ± 1.80mg GAE/mL and 12.65 ± 0.83 mg QE/mL of MLE.
Analysis of the antioxidant activity of MLE was expressed in terms of IC50 (half maximal inhibitory
concentration) value and four best concentrations having antioxidant activity greater than that of
the IC50 concentration were selected. IC50 concentration obtained for MLE was 4.60 ±0.20 per
cent and 5, 10, 15 and 20 per cents of MLE were selected, having antioxidant activities of 52.22±
1.09, 71.50± 2.23, 82.53± 1.84 and 87.30±1.46 per cents, respectively. Freshly prepared cold MLE
solutions were used for dipping of quail carcass for five minutes against cold distilled water as negative
control and cold water with synthetic antioxidants (BHA and BHT) as positive control. Sensory
evaluation of the raw and cooked quail meat was conducted. No significant difference (p>0.05)
was observed. between treatments and controls in the sensory parameters of raw quail carcasses. But there was a significant (p<0.05) difference
in sensory attributes of cooked quail carcasses.
Carcasses treated with 20 per cent MLE had
lower flavour values and overall acceptability
scores compared to other treatments and
controls. The results indicated that dipping of
quail carcasses in MLE (upto 15 per cent) had
higher sensory scores and it can be used as a
natural antioxidant without affecting the sensory
quality. |
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| ISSN: | 0971-0701 2582-0605 |