COMPARATIVE STUDY OF HEAT TREATMENT ON ANTIOXIDANT AND MICROBIAL PROPERTIES IN CHICKEN MINCE

ABSTRACT

An investigation was carried out to study the effect of heat treatment on antioxidant and antimicrobial properties of turmeric added to chicken mince stored at 4±10C. Physico-chemical properties viz. pH, thiobarbituric acid values (TBA) and free fatty acid values (FFA) were evaluated on 0, 3, 6 and 9th day of storage. Antimicrobial studies viz. Total viable count and Clostridium sporogenes count were carried out on 1, 4, 7 and 10th day of storage. Highly significant difference (Pable food like chicken mince. It is also effective against Clostridium sporogenes and TVC.

KEYWORDS

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Asian Journal of Dairy and Food Research

COMPARATIVE STUDY OF HEAT TREATMENT ON ANTIOXIDANT AND MICROBIAL PROPERTIES IN CHICKEN MINCE

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