Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince
2012
Sharma, Jitendra | Ponnusamy Pazhaniandi, Prabhakaran | Tanwar, Vinay Kumar | Das, Sudip Kumar | Goswami, Meena
This investigation was carried out to evaluate the antioxidant effect of turmeric (turmeric 1000âppm, turmeric 5000âppm), nitrite (nitrite 200âppm) and ascorbic acid (ascorbic acid 500âppm) on raw minced chicken stored at 4â±â1â°C. Physicochemical properties [pH, water activity, cooking loss, thiobarbituric acid (TBA) value, peroxide value (PV), free fatty acid (FFA)] were evaluated on 0, 2, 4 and 6th day of storage. Highly significant differences (Pâ<â0.01) in pH, TBA value, PV and FFA value were noticed between treatments and between storage periods. TBA values were observed to be lowest for nitrite 200âppm and then turmeric 5000âppm, and there was no significant difference between nitrite 200âppm and turmeric 5000âppm, and both were superior to ascorbic acid 500âppm and turmeric 1000âppm. Among different treatments, PV was found to be lowest in turmeric 5000âppm and highest in nitrite 200âppm. FFA value was found to be lowest in turmeric 5000âppm and highest in ascorbic acid 500âppm among all treated samples. It can be concluded that turmeric has potential to replace synthetic antioxidants presently used in meat processing with many added advantages.
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