THE EFFECT OF COATING OAT STARCH ENRICHED WITH CARDAMOM OIL OR BAY LEAF (LAURUS NOBILIS) ON THE CHEMICAL PROPERTIES OF FROZEN DUCK BREAST

This study was conducted in the Department of Animal Production, College of Agriculture, University of Basra, Iraq, from October 1, 2024, to January 1, 2025. Seventy-two pieces of fresh duck breast meat were collected from local markets in Basra. They were divided into six treatments as follows: T1 (uncoated negative control treatment), T2 (positive control treatment coated with polyethylene bags only), T3 (breast pieces coated with oat starch only), T4 (breast pieces coated with oat starch enriched with cardamom oil only), T5 (breast pieces coated with oat starch enriched with bay leaf powder only), T6 (breast pieces coated with oat starch enriched with cardamom oil and bay leaf powder). The treatments were stored in the freezer at 18°C for (0, 30, 60, 90) days. The chemical properties and oxidation indicators were studied. The study showed a decrease in the percentage of thiobarbituric acid (TBA) and peroxide number in treatment T6 and T4, respectively. As for the storage periods, oxidation indicators were reduced with the advancement of the storage period and improved chemical properties. We conclude that the treatments with oat starch fortified with cardamom oil or oat starch fortified with cardamom oil and bay leaf improved the quality of the meat and extended its storage life by reducing the oxidation indicators.