Effects of antioxidants and packaging materials on lipid stability of broiler by-product meal

The effects of addition of some permitted antioxidants, such as butylated hydroxy anisole (BHA) or dl-α-tocopherol acetate (TPA) each at 0.02% level with or without 0.5% sodium tripolyphosphate (STP) to broiler by-product meal (BBPM) and packaging materials, such as low density polyethylene (LDPE; 300 G) and PFP (12 μm polyester-90 μm aluminium foil-38 μm LDPE) laminated pouches on the lipid stability of the by-product meal were evaluated during 2 months of ambient (22±3°C) storage. Results revealed a progressive increase in lipid oxidation, as evident from an increase in thiobarbituric acid (TBA) value with storage time, regardless of antioxidant(s) and packaging treatments. However, phenolic antioxidant(s) viz. 0.02% DBA either alone or in combination with 0.5% STP appeared, more effective in retarding the rate of lipid oxidation than the treatment with TPA or its combination with 0.5% STP. Similarly, samples packed in laminated pouches exhibited relatively slower rate of lipid oxidation than those, packed in LDPE pouches during storage.