Influence of Lemon (Citrus limon) on Lipid Oxidation and Keeping Quality of Chicken crumbs

  • D. O. Oshibanjo University of Jos, Jos Plateau State, Nigeria
Keywords: Lemon juice, Chicken muscle, Chicken crumbs, Oxidative rancidity, Keeping quality


Lipid oxidation is a major cause of quality deterioration in meat products. However, attention is shifting to natural antioxidants in controlling lipid oxidation in meat, due to hazards linked to synthetic antioxidants. This study therefore, sought to evaluate the influence of lemon juice on lipid oxidation and keeping quality of chicken crumbs. In a completely randomized, 6x3 factorial design; hygienically harvested fresh chicken meat, was deboned, cut into smaller pieces and marinated inside freshly squeezed lemon juice at different concentrations of 0%, 10%, 20%, 30%, 40%, 50% in 100 mls of water respectively. Marinated chicken samples were dried in an electric oven for 1hour at 1050C to constant weight. Thereafter, they were removed from the oven, cooled, packed per treatment in Ziploc bags and stored for 90 days (3 months) at room temperature. Evaluations were done at days 30, 60 and 90 for pH, water holding capacity (WHC) and oxidative rancidity using standard procedures. Data obtained were analysed using ANOVA at α0.05. pH during the first month had the highest value (6.19) with the least observed in the third month (5.99). WHC had the highest value (96.11%) in the first month, with least value in the third month (91.67%). Oxidative rancidity (mg/g) in the third month had the highest value (2.70 mg/g). Effect of lemon juice on physicochemical quality of chicken crumbs showed differences among treatments. pH was significantly higher in chicken crumbs without lemon juice (6.34) with least pH observed in chicken crumbs marinated in 2% lemon juice. WHC of chicken crumbs marinated in 20% and 40% lemon juice had the same value (97.22%) which was significantly higher than control which had the lowest value (90.00%). For oxidative rancidity, control had the highest value of 3.77 mg/g and 10.00% lemon juice had the lowest value of 1.63 mg/g. Interaction effects of storage duration and lemon juice on pH of chicken crumbs showed significant differences (p<0.05) across treatments. It can be concluded from this study that chicken crumbs can be marinated in lemon juice of concentrations between 20% to 40% before drying to improve its shelf life for up to three months.

Author Biography

D. O. Oshibanjo, University of Jos, Jos Plateau State, Nigeria

Department of Animal Production