Desugari Hygreeva Freeze Drying and Animal Products Technology Division, Defence Food Research Laboratory, Mysore India
Source of Support: None, Conflict of Interest: None
The present preliminary study investigates the lipid oxidation inhibition activity and oxidative stability of wheat germ oil processed with poultry and mutton meat in comparison with sunflower oil. The antioxidant activity and oxidative stability of wheat germ oil was evaluated in meat model systems in which the mutton and poultry meats were processed in wheat germ oil (WGO) in a conventional oven at 180°C for 35 min. Wheat germ oil significantly reduced the thiobarbituric acid reactive substances (TBARS) values during 21 days refrigerated storage (4±1°C) and showed better oxidative stability against increase of peroxide value and free fatty acid content during 21 days of refrigerated (5±1°C) and room temperature (28±5°C) storage conditions. The results showed that wheat germ oil inhibit the lipid oxidation process in both the meat systems. In case of PV and free fatty acid content both oils were showing a significant increase during storage at room temperature than refrigerated storage condition. However, wheat germ oil showed lesser peroxides and free fatty acid contents compared to sunflower oil and also showed better oxidative stability during the storage period.