| Autor: |
Goswami, Meena, Prabhakarn, P., Tanwar, V. K. |
| Předmět: |
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| Zdroj: |
Asian Journal of Dairy & Food Research; Dec2013, Vol. 32 Issue 4, p298-304, 7p, 1 Chart |
| Abstrakt: |
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 (P< 0.01) was noticed between treatments and between storage periods in pH (5.922± 0.03-HT as compared to C- 5.898± 0.05), TBA (0.559± 0.09- HT as compared to C-1.569± 0.04), FFA (1.176± 0.19-HT as compared to C-2.284± 0.40), TVC (log CFU/g) (7.588± 0.73-HT as compared to C-8.583± 0.49), Clostridium sporogenes count (log CFU/g) (8.102± 0.65-HT as compared to C-8.681± 0.74). It can be concluded that heat treated turmeric can be more potent antioxidant and antimicrobial in various perishable food like chicken mince. It is also effective against Clostridium sporogenes and TVC. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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