title: Honey as a protective agent against lipid oxidation in ground turkey.
abstract: Lipid oxidation is a major deteriorative factor in meats. Sources of natural antioxidants that are as effective as commercially available antioxidants are desired. The objective of this research was to investigate honey as an inhibitor of lipid oxidation in ground poultry. The antioxidant content of different varieties of honey was investigated spectrophotometrically and honey's effectiveness in reducing oxidation of ground poultry determined by monitoring thiobarbituric acid reactive substances (TBARS). Buckwheat honey had the highest antioxidant content and acacia honey the lowest. Honeys of different floral sources differed in their protection against lipid oxidation. Buckwheat honey (5%, w/w) reduced TBARS approximately 70%, whereas acacia honey reduced TBARS approximately 34% at 3 days of storage at 4 degrees C. In comparison to butylated hydroxytoluene and tocopherol (0.02% of total fat), honey (at 5% of the weight of the meat) was much more effective at preventing oxidation. Honey has great potential as an antioxidant source and may result in greater acceptability of meat products and prevent negative health implications of oxidized meats.
authors.affiliation: Anheuser Busch, Santa Monica, California 90403, USA.
authors.forename: Jason
authors.initials: J
authors.lastname: McKibben
authors.forename: Nicki J
authors.initials: NJ
authors.lastname: Engeseth
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D006722:Honey / Q000032:analysis; D050356:Lipid Metabolism; D008461:Meat Products / Q000032:analysis* / Q000592:standards; D010084:Oxidation-Reduction; D013053:Spectrophotometry; D013696:Temperature; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D013997:Time Factors; D014422:Turkeys
chemical_list: D000975:Antioxidants; D017392:Thiobarbituric Acid Reactive Substances