Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince

Summary This investigation was carried out to evaluate the antioxidant effect of turmeric (turmeric 1000 ppm, turmeric 5000 ppm), nitrite (nitrite 200 ppm) and ascorbic acid (ascorbic acid 500 ppm) on raw minced chicken stored at 4 ± 1 °C. Physicochemical properties [pH, water activity, cooking loss...

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Bibliographic Details
Published in:International journal of food science & technology 2012-01, Vol.47 (1), p.61-66
Main Authors: Sharma, Jitendra, Ponnusamy Pazhaniandi, Prabhakaran, Tanwar, Vinay Kumar, Das, Sudip Kumar, Goswami, Meena
Format: Article
Language:English
Subjects:
Animal productions
Antioxidant activity
Antioxidants
Ascorbic acid
Biological and medical sciences
Chickens
Fatty acids
Food industries
Fundamental and applied biological sciences. Psychology
Meat
minced chicken
nitrite
Nitrites
Peroxides
Terrestrial animal productions
turmeric
Vertebrates
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Summary:Summary This investigation was carried out to evaluate the antioxidant effect of turmeric (turmeric 1000 ppm, turmeric 5000 ppm), nitrite (nitrite 200 ppm) and ascorbic acid (ascorbic acid 500 ppm) on raw minced chicken stored at 4 ± 1 °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 (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2011.02807.x