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Original article
Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince
Article first published online: 24 OCT 2011
DOI: 10.1111/j.1365-2621.2011.02807.x
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
Issue
International Journal of Food Science & Technology
Volume 47, Issue 1, pages 61–66, January 2012
Additional Information
How to Cite
Sharma, J., Ponnusamy Pazhaniandi, P., Tanwar, V. K., Das, S. K. and Goswami, M. (2012), Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince. International Journal of Food Science & Technology, 47: 61–66. doi: 10.1111/j.1365-2621.2011.02807.x
Publication History
- Issue published online: 13 DEC 2011
- Article first published online: 24 OCT 2011
- (Received 9 April 2011; Accepted in revised form 21 August 2011)
- Abstract
- Article
- References
- Cited By
Keywords:
- Antioxidant activity;
- ascorbic acid;
- minced chicken;
- nitrite;
- turmeric
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 < 0.01) 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 200 ppm and then turmeric 5000 ppm, and there was no significant difference between nitrite 200 ppm and turmeric 5000 ppm, and both were superior to ascorbic acid 500 ppm and turmeric 1000 ppm. Among different treatments, PV was found to be lowest in turmeric 5000 ppm and highest in nitrite 200 ppm. FFA value was found to be lowest in turmeric 5000 ppm and highest in ascorbic acid 500 ppm 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.