Effect of Rhizome’s Extracts of (Alpinia officinarum) in Oxidation Characteristics of Chicken Meat Stored in Cold

Abstract

Abstract In the current report, we explored the impact of applying ethanol and petroleum ether extracts of rhizome (Alpinia officinarum) on the consistency and shelf life of chicken meat during refrigerated storage (10 days at 4 pm). The findings revealed that both forms of Alpinia rhizomes extracts played a clear function as antioxidants for chicken meat samples. These extracts contributed in a significant decrease (P <0.01). in the value of thiobarbuturic acid TBA, and this provides evidence of the role of the extract in maintaining the quality of chicken meat by reducing oxidation processes. The findings have showed that the incorporation of (Alpinia officinarum) extracts led to a slightly decreased (P 0.01) percentage of free fatty acids formed during the storage time. The findings demonstrated a positive function for the extracts in decreasing the risks of meat oxidation and spoilage by reducing the peroxide value during the cold storage time.