Effect of prolong heat treatment toward antioxidant : activity of local honey used to prevent lipid oxidation in meat

Agustina, Angelin (2011) Effect of prolong heat treatment toward antioxidant : activity of local honey used to prevent lipid oxidation in meat. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Honey is known to have many benefits; one of these benefits is antioxidant activity. Prolong heat treatment in honey can increase the total antioxidant due to Maillard Reaction Product (MRP) which possesses antioxidant properties. The experiment was done to learn the effect of honey containing preformed MRP for the activity in preventing lipid oxidation in meat. Higher temperature was found to give more antioxidant activities, along with longer day of storage. In apple honey, longan honey, and mango honey, the optimum antioxidant activity was found on temperature of 70�C with 10 days of storage for apple and longan and 6 days of storage for mango honey. There is a positive correlation between Browning Intensity which indicates the formation of brown pigment melanoidin from Maillard reaction with the antioxidant activity. Honey also gives significant effect on slowing the rate of lipid oxidation. Honey undergone heat treatment has same inhibition rate from beginning until the end of storage time, while the concentration might affect the inhibition activity. For apple honey and longan honey, lower concentration was found to give different inhibition activity while for mango honey;all levels of concentration gave same inhibition activity. Different type of honey was also found to give difference on the inhibition activity, the highest was found in apple, as well as mango honey, followed by longan honey. It was also found that the heat-treated honey and non heat treated honey has equal rate in inhibit the formation of malonaldehyde.

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