Asian Journal of Dairy and Food Research, volume 32 issue 4 (december 2013) : 298-304


Meena Goswami*, P. Prabhakarn, V.k. Tanwar
1Department of Livestock Products Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, -263145 India.
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Cite article:- Goswami* Meena, Prabhakarn P., Tanwar V.k. (2023). COMPARATIVE STUDY OF HEAT TREATMENT ON ANTIOXIDANT AND MICROBIAL PROPERTIES IN CHICKEN MINCE. Asian Journal of Dairy and Food Research. 32(4): 298-304. doi: .
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.
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