Physicochemical changes and oxidative stability of nanostructured ginger rhizome marinated spent hen during chill storage

The effect of nanostructured ginger rhizome marination on meat quality was determined. The samples were divided into five groups: control (no antioxidant); 3 percent w/w of micron size ginger (MG); 3 percent w/w Submicron Ginger (SM), 3 percent w/w Nanostructured Ginger (NG) rhizome powder and BHA:BHT (100ppm: 100pm). Peroxide value was used as lipid oxidation's indicator while changes in pH and colors indicate the physicochemical deterioration due to lipid oxidation. Significant lower PV value (p <.05) were exhibited in treated samples compared to control. There were significant increase in pH and decreased in L, a* and b* value for all tested samples with a control sample posses the highest pH and lowest L, a* and b* value throughout the storage period. NG significantly reduced the lipid oxidation, maintained the pH and caused slight changes in the L, a* and b* value but those activities slightly lower than BHA: BHT. Thus nanotechnology enhanced the preservative property and delayed the oxidation process in meat.