RADICAL SCAVENGING ACTIVITY AND MICROBIAL QUALITY OF CHICKEN MEAT BALLS INCORPORATED WITH LEMON GRASS LEAF POWDER

Abstract

The live chickens used as experimental material were procured from the Teaching and Research Farm, University of Ibadan). These were slaughtered and meat was excised from all parts and the meat was grounded using a meat grinder with 5mm mesh. Other ingredients (red pepper, black pepper, garlic, onions, salt, refined vegetable oil (Grand soya oil®) ice flakes and Lemon Grass Leaf Powder (LGLP) were thoroughly mixed with the grounded meat for homogeneity.  Four emulsions batter were produced viz: T1 = (0g LGLP)), T2 = (2g LGLP), T3 = (4g LGLP), T4 = (6g LGLP) and was each formed into an identical weight (50±1 g) and oven cooked. Scavenging radical potential (DPPH) (%) and microbial load (cfu/g) of the chicken meat balls were assessed at days 0, 7 and 14. Data were analysed using ANOVA and significant test at pα0.05. Irrespective of the storage days, the scavenging potential of lemon grass leaf powder in the meat ball increased as the inclusion level increased while the microbial load of the meat ball decreased as the lemon grass leaf powder inclusion increased. The inclusion of lemon grass leaf powder in meat ball improved the shelf life of the product.