Journal of Food Research and Technology | October-December, 2014 | Vol 2 | Issue 4 | Pages 153-157 © 2014 Jakraya Publications (P) Ltd JOURNAL OF FOOD RESEARCH AND TECHNOLOGY Journal homepage: www.jakraya.com/journa/jfrt ORIGINAL ARTICLE Utilization of Fruit By-product for the Shelf Life Extension of Chicken Meat Ball A. Borah a* , C.L. Mahanta a , Suresh K. Devatkal b and K. Narsaiah b a Department of Food Processing Technology, Tezpur University, Napaam-784028, Assam, India. b Division of AS&EC Central Institute of Post Harvest Engineering and Technology, P.A.U.Campus. Ludhiana- 141004, Punjab. India. *Corresponding Author: A. Borah E-mail: anjanborah@gmail.com Received: 04/09/2014 Revised: 17/11/2014 Accepted: 18/11/2014 Abstract Agriculture produce based industries consume huge volume of agriculture commodities and thus also produce large amount of by products and wastes. These by-products or waste material usually have significant value, which is generally being underutilized in developing countries like India. All fruit powders i.e. kinnow rind power (KRP), pomegranate rind power (PRP), pineapple rind powder (PAR), citrus rind powder (CTP) and banana powder (BNP) showed an excellent ability in free radical scavenging activity (47.1 to 52.7 %), reducing activity (0.81 to 0.95, OD at 700 nm) and higher content of total phenolics in the range 4779.66 to 7209.04 μg/g, respectively. The effectiveness of these powders as a source of antioxidants to enhance the shelf life of chicken meat ball was studied. Incorporation of 10 ml extract of these powders showed lower TBARS values as compared to control during refrigerated storage. In this context, fruit waste products from fruit processing offer a practical and economic source of potent antioxidants that could replace synthetic antioxidants. Key words: Fruit by-product, Antioxidant, Meat, Lipid oxidation. 1. Introduction Consumption of the fruit and vegetables has been associated with reduced risk of cancer and mortality, due to presence of anti-oxidants. Pratt and Hudson (1992) reported availability of phenolic compounds in all parts of fruit and most of them belong to either phenol carboxylic acid, flavenoids, anthocyanides and flavones and flavonols. Anti- oxidative activity of phenolic compounds is based on their ability to donate hydrogen atom to free radical. Fruit wastes are promising source of valuable polyphenols such as catechin and epicatechin which are found to have health promoting effects (Jayprakasha et al., 2001). By-products of Litchi, Banana and Kinnow were reported to have substantial amount of phenolic compounds and significant antioxidant activity (Babar et al., 2013). Consumer’s interest in meat product formulation containing natural ingredients has motivated the researchers to evaluate the effectiveness of naturally occurring compounds of fruit for functional purposes other than their common recognized one. Due to the existing restrictions and the continuing safety over the use of synthetic antioxidants like BHA, BHT, most processors are searching for natural solutions and other safe alternatives to reduce fat oxidation and prolong the shelf life. Fernandez et al. (1997) reported that lipid oxidation and auto-oxidation are the major cause of deterioration and reduced shelf life of meat products during storage. They react with free radicals, particularly peroxide radicals, the major propagators of antioxidant of lipids in meat, thereby terminating the chain reaction. Use of polyphenols from fruit and vegetable sources like green tea, rosemary, berry fruit, carrot and herbs as natural antioxidant has been reported earlier (Bozkurt, 2006; Pokorny, 1991; Naveena et al., 2008). So it is worthy to consider the additional nutritional benefits that fruit enriched meat products may have. Thus the present study aims to explore the potential use of fruit by- products as natural antioxidants in raw chicken meat balls. 2. Materials and Methods 2.1 Materials Fresh meat from manually deboned chicken were obtained from local market and stored at 4 o C for approximately 4 hours before use. Mature and healthy pomegranate, kinnow, pine apple, citrus fruit, banana were purchased from local market and after cleaning stored at room temperature.