Impact on Physicochemical Quality and Antioxidant Activity Chicken Corned Using Rice Bran Oil as Potential Antioxidant

Abstract

Aims: This study aims to assess the quality of chicken corned using rice bran oil, focusing on moisture content, water holding capacity, cooking loss, yield, texture, and antioxidant activity. Study Design: This study is an experiment done in a lab where the tests are arranged randomly, meaning the order is different each time to make sure the results are fair. Place and Duration of Study: This study was carried out at the Laboratory of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya. The study took place from August - September 2024. Methodology: This study employs four treatments, each replicated five times. The primary focus is to examine the effects of varying levels of rice bran oil addition on chicken corned. The 4 treatments are SPC0 (without using rice bran oil), SPC1 (6%), SPC2 (8%), SPC3 (10%) of the total rice bran oil content. Results: The incorporation of different rice bran oils in chicken corned preparation significantly influenced moisture content, water-holding capacity, cooking loss, yield, texture, and antioxidant activity (P<0.01). The variables of moisture content and cooking loss decreased, while the increase in water holding capacity, yield and antioxidants activity increased along with the increasing use of added rice bran oil. Conclusion: In addition to being useful for helping the emulsion process that can improve texture, rice bran oil can also extend the shelf life of chicken corned. Further research is needed to determine the safety of chicken corned with the use of rice bran oil.