Honey as a protective agent against lipid oxidation in ground Turkey

Jason McKibben, Nicki Jene Engeseth

Research output: Contribution to journalArticlepeer-review


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 ∼70%, whereas acacia honey reduced TBARS ∼34% at 3 days of storage at 4 °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.

Original languageEnglish (US)
Pages (from-to)592-595
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Issue number3
StatePublished - Jan 30 2002


  • Honey
  • Lipid oxidation
  • Poultry
  • Thiobarbituric acid reactive substances (TBARS)

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences


Dive into the research topics of 'Honey as a protective agent against lipid oxidation in ground Turkey'. Together they form a unique fingerprint.

Cite this