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Table 5.
The peroxide value (PV) of marinated spent hen chicken thigh during chilled storage.
Day/Sample
0
3
6
9
12
C
7.38aD
7.68aD
10.16 aC
13.33aB
16.77 aA
MG
1.45cD
4.27bC
6.89bB
7.23bB
14.41bA
SM
1.69cE
2.71cD
3.55cC
5.05dB
11.54cA
NG
2.25bD
2.67cC
2.84dC
6.11cB
8.89dA
BHA/BHT
1.68cC
1.86dC
2.34eC
3.68eB
6.75eA
Value are expressed as mean (n
3). Values marked by the different superscript letters between a sample (a-e) and (A-E)
within a sample denote statistically differences (p .05).
=
3.3
Peroxide Value (PV)
Peroxide Value (PV) is the primary products of lipid
oxidation which is generated by oxygen attacking
on the fatty acids double bond. Since spent hen
relatively high in fatty acid double bond, therefore,
it is reasonable to determine the concentration of
peroxide in treated samples to clarify the effect of
various particle size of ginger rhizome powder in
delaying the oxidation process. The lower value
indicated the effectiveness of test material to inhibit
the oxidation process which leads to better quality
of meat product. Table 5 shows the peroxide value
(PV) of marinated spent hen chicken thigh during
12 days of chilled storage.
The PV was found to be storage time dependent
whereby the PV increased throughout the chilled
storage period with C sample showed significantly
higher PV compared to the other samples. Initially,
significantly lower PV (p
storage. Hence this study revealed the potential of
nanostructured ginger rhizome powder to be used
as food preservative in chicken.
ACKNOWLEDGEMENT
The authors are grateful to the Ministry of Higher
Education Malaysia for the scholarship and
Ministry of Science Technology and Innovation
(MOSTI) Malaysia for grant (06-01-01-SF0390).
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.05) can be detected in
treated spent hen chicken thighs compared to C
sample which showed the effectiveness of ginger
rhizome in protecting the spent hen chicken thigh
from lipid oxidation. However, the value gradu-
ally increased with prolongs storage time (p
<
.05)
with highest PV showed in all samples at 12 days
of chilled storage. Samples treated with BHA/
BHT were found to be more stable towards oxi-
dative rancidity as shown by the increased in PV
only after nine days of chilled storage and the low-
est among others throughout the storage period.
Meanwhile, NG sample showed relatively less effec-
tive to delay lipid oxidation when the value is 24.07
percent higher compared with BHA/BHT sample
at 12 days of chilled storage but significantly better
compared to other treated samples.
<
4 CONCLUSION
This study revealed that the nanosize ginger rhi-
zome powder were able to maintain pH and color
changes and also significantly delayed lipid oxida-
tion in marinated chicken thighs during chilled
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