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Abstract

ANTIOXIDANT ACTIVITY OF GOAT MEAT: EFFECT OF TEMPERATURE OF PRESERVATION

Prasenjit Mitra, Tanaya Ghosh and Prasanta Kumar Mitra*

 

ABSTRACT

In order to study the effect of temperature of preservation on antioxidant activity of goat meat, fresh goat meat samples were kept separately at temperatures 00 C, -200 C and - 400 C for 15 days. Meat samples were then homogenized with 0.05 M phosphate buffer. In vitro antioxidant activity of homogenized meat samples was measured by superoxide anion generation with the help of xanthine-xanthine oxidase, linoleic acid peroxidation and by DPPH photometric assay as well as by hydroxy radical scavenging, ABTS radical scavenging and by nitric oxide radical scavenging assay methods. At the same time total antioxidant capacity of homogenized meat samples was determined by phosphor molybdenum method and by ferric reducing power (FRP) method. Malondialdehyde (MDA) was estimated to note lipid peroxidation of the samples. Results showed that the temperature of preservation could not exert any significant effect on in vitro antioxidant activity of all freeze dried samples of goat meat studied by the above said methods. MDA content of the samples also showed no significant difference due to different temperatures of preservation. It is concluded that the effect of temperature of preservation under the experimental condition had no effect on the antioxidant activity of goat meat samples.

Keywords: Antioxidant activity, goat meat, temperature of preservation.


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