Effect of natural and synthetic antioxidants on the quality of broiler meat in short term preservation

Abstract

This study evaluated the comparative efficacy of natural and synthetic antioxidants on the quality, oxidative stability, and microbial safety of fresh broiler chicken meat during refrigerated storage (4° C) for 9 days. Breast meat samples were allocated to four treatments: T0 (Control; no additive), T1 (1% holy basil leaf extract), T2 (1% mandarin orange peel extract), and T3 (0.01% butylated hydroxytoluene, BHT). Samples were analyzed at 0, 3, 6, and 9 days for sensory attributes, color coordinates (L*, a*, b*), proximate composition, physicochemical properties (pH, drip loss, cooking loss), lipid oxidation (TBARS), and microbial loads (total viable count). Antioxidant treatments significantly suppressed lipid oxidation and microbial proliferation compared to the control (P < 0.001). The synthetic group (T3) exhibited the highest stability in meat color, dry matter, and ether extracts retention (P < 0.001), while T1 demonstrated superior crude protein preservation. Physicochemical analysis revealed that T3 optimized water-holding capacity and minimized drip loss, whereas the highest pH and cooking loss values were recorded in T1 and T2 respectively. Throughout storage, T3 maintained the lowest TBARS values and TVC (P < 0.001). However, both holy basil (T1) and mandarin peel (T2) extracts significantly retarded deterioration compared to T0. While 0.01% BHT (T3) demonstrated the highest overall preservative efficacy, plant-derived extracts (T1 and T2) present viable, bioactive alternatives for clean-label shelf-life extension of refrigerated poultry.