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Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince
Author(s) -
Sharma Jitendra,
Ponnusamy Pazhaniandi Prabhakaran,
Tanwar Vinay Kumar,
Das Sudip Kumar,
Goswami Meena
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02807.x
Subject(s) - nitrite , ascorbic acid , chemistry , antioxidant , food science , thiobarbituric acid , peroxide value , acid value , biochemistry , lipid peroxidation , organic chemistry , nitrate
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.