Abstract

ANTIOXIDANT ACTIVITY OF GOAT MEAT: EFFECT OF TIME OF PRESERVATION

Prasenjit Mitra, Tanaya Ghosh and Prasanta Kumar Mitra*

ABSTRACT

To study effect of time of preservation on antioxidant activity of goat meat, fresh goat meat samples were kept separately in different freezers at 00 C for 5, 10 and 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 linoleic acid peroxidation, xanthine-xanthine oxidase 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 there was no significant change in antioxidant activity of the goat meat samples kept in fridge at 00 C for 5, 10 and 15 days studied by the above said methods. MDA content of the meat samples also showed no significant difference due to preservation of the samples for 5, 10 and 15 days at 00 C. It is concluded that time of preservation under the experimental condition had no effect on in vitro antioxidant activity of goat meat samples.

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