EFFECTS OF NATURAL ANTIOXIDANTS ON CHEMICAL PROPERTIES OF CHICKEN SUYA MEAT PACKAGE WITH DIFFERENT MATERIALS
Abstract
An experiment was carried out to evaluate the effect of natural antioxidants on chemical properties of chicken suya packaged with different materials. Four treatments were used: control, alligator pepper, black pepper, and Ethiopian pepper. Suya samples were packaged using aluminum foil, newspaper, and plastic materials. Data obtained on chemical properties were analysed using one-way ANOVA. Results showed no significant differences in most variables except crude protein and crude fiber. Significant effects were observed during storage, with increases in moisture content and crude fibre, and decreases in crude protein, ether extract, and total ash. Newspapers showed higher lipid peroxidation values, while foil and plastic recorded lower values.
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