X-Message-Number: 23423
Date: Wed, 11 Feb 2004 20:11:54 -0800 (PST)
From: Doug Skrecky <>
Subject: Honey as a protective agent

J Agric Food Chem. 2002 Jan 30; 50(3): 592-5.
Honey as a protective agent against lipid oxidation in ground turkey.

	Lipid oxidation is a major deteriorative factor in meats. Sources
of natural antioxidants that are as effective as commercially available
antioxidants are desired. The objective of this research was to
investigate honey as an inhibitor of lipid oxidation in ground poultry.
The antioxidant content of different varieties of honey was investigated
spectrophotometrically and honey's effectiveness in reducing oxidation of
ground poultry determined by monitoring thiobarbituric acid reactive
substances (TBARS). Buckwheat honey had the highest antioxidant content
and acacia honey the lowest. Honeys of different floral sources differed
in their protection against lipid oxidation. Buckwheat honey (5%, w/w)
reduced TBARS approximately 70%, whereas acacia honey reduced TBARS
approximately 34% at 3 days of storage at 4 degrees C. In comparison to
butylated hydroxytoluene and tocopherol (0.02% of total fat), honey (at 5%
of the weight of the meat) was much more effective at preventing
oxidation. Honey has great potential as an antioxidant source and may
result in greater acceptability of meat products and prevent negative
health implications of oxidized meats.

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