Rancidity as Lipolytic Index in Poultry Meat Cuts

Document Type : Original Article


1 Food Control Department. Faculty of Veterinary Medicine, Benha University

2 Animal Health Research Institute, Tanta Gharbia


Ninety random samples of fresh poultry meat cuts represented by chicken thigh & breast, duck thigh & breast and turkey thigh & breast (15 of each) were collected from different slaughtered shops Tanta city, Gharbia government. The collected samples were analyzed for determination of thiobarbiturc acid (TBA), perioxide value (P.V.) free fatty acids (FFAs) and fractionation of fatty acids to determine their lipolytic indices for their keeping quality as well as their composition of fatty acids. The obtained results showed that mean values for duck thigh, chicken thigh and turkey thigh samples were 0.52+0.03, 0.33+0.02 and 0.15+0.01 (mg/kg) for TBA & 0.85+0.09, 0.57+0.07 and 0.33+0.04 (mgO2/kg) for PV, respectively. Plus, 0.69+0.07, 0.45+0.06 and 0.28+0.02 (mg %) for FFAs, respectively. Concerning breast of both duck, chicken and turkey samples, the mean values were 0.40+0.02, 0.19+0.01 and 0.12+0.01 (mg/kg) for TBA, where, 0.64+0.07, 0.41+0.05 and 0.27+0.02 (mgO2/kg) for PV. As well as, 0.52+0.05, 0.36+0.03 and 0.20+0.03 (mg %) for FFAs respectively. Finally, samples subjected to fractionation of fatty acids the ratio between total unsaturated fatty acids and total saturated fatty acids were 0.96, 1.23 and 1.66 for thigh of duck, chicken and turkey, respectively. While breast of duck, chicken and turkey ratios were 1.15, 1.45 and 2.23 respectively. Turkey breast meat had the highest keeping quality and nutritive value compared with the other samples.