Volatile compounds formation in frozen carcass that dipped in butylated hydroxy toluene and sodium trypoly phosphate during eight week storage
2010
Lengkey, H. A. W., Padjadjaran University, Bandung (Indonesia). Faculty of Animal Husbandry | Widjastuti, T.
Ninety six CP-707 broiler were dipped in various dosages (0; 150 and 300 ppm) of antioxidants (BUTYLATED HYDROXY TOLUENE _ BHT and SODIUM TRYPOLY PHOSPHATE _ STPP) were studied for eight weeks storage, on peroxide and iodine value; using Completely Randomized Design (CRD) with 2 x 3 factorial pattern, and each treatment were four times repeated. The first factor were anti oxidant variety : BUTYLATED HYDROXY TOLUENE _ BHT and SODIUM TRYPOLY PHOSPHATE - STPP; the second factor were the dosage of anti oxidant : 0ppm- as controle; 150ppm and 300ppm. Results indicated that 150ppm STPP could minimized the volatile compounds in carcass during storage.
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