Loading...

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

Article Id: DR-768 | Page : 298-304
Citation :- COMPARATIVE STUDY OF HEAT TREATMENT ON ANTIOXIDANT AND MICROBIAL PROPERTIES IN CHICKEN MINCE.Asian Journal of Dairy and Food Research.2013.(32):298-304
Meena Goswami*, P. Prabhakarn and V.k. Tanwar dr.goswami2008@yahoo.co.in
Address : Department of Livestock Products Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, -263145 India.

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

Clostridium sporogenes Heat treated turmeric Turmeric TVC.

References

  1. AOAC (1992). Official Methods of Analysis 14th edition, Association of Official Analytical Chemists. Washington D.C.
  2. APHA (1984). Compendium of methods for the microbiological examination of foods. 4th edition C. V andergrant and D. F. S plittstoesser. American Public Health Association, Washington, D.C. Pp:919-927.
  3. Biswas A.K., Kondaiah N. and Anjaneyulu A.S. R. (2006). Effect of spice mix and curry leaf (Murraya koenigii) powder on the quality of raw meat and precooked chicken patties during refrigeration storage. J. Food Sci. Technol. 43: 438-441.
  4. Chan, S. W., Alina, A. R., Babji, A. S., Chia, K. L. and Nulkirah, M. (2002). Turmeric (Curcuma domestica) as an antioxidant agent in minced poultry meat. Towards modernization of research and technology in herbal industries. Proceedings of the Seminar on Medical and Aromatic plants. 222-226.
  5. Chandarana, H., Baluja. S. and Chanda. S. V. (2005). Comparison of antibacterial activities of selected species of Zingeberaceae family and some synthetic compounds. Turkish Journal of Biology. 29 (2):83-97.
  6. Demeyer. D., Honikel, K. and Stefan, D. S. (2008). The world cancer research fund report2007: A challenge for the meat processing industry. Meat Sci. doi:10:1016.
  7. Froning, G. W., Arnold, G. W., Mandigo, R. G., Neth, R. W. and Hortong, T. F. (1971). Quality and stability of frankfurter sausages containing 15% mechanically deboned turkey meat. J. of Food Sci. 36: 974.
  8. Hameed,R. S., Kanchana,S., Vennila,P. and Hemalatha,G. (2007). Storage stability of dehydrated chicken chunks in different packaging materials. Ind. Vety. Journal. 84(12): 1283-1285
  9. Huhtanen, C.N. (1980). Inhibition of Clostridium botulinum by spices extract and aliphatic alcohols. J. of Food Protection. 43(3): 195-196.
  10. ICMSF (1980). Reduced water activity in microbiological foods. Vol. 1. Factors affecting life and death of microorganisms. Academic press. New York. Pp.76.
  11. Inas, Rnae and Liom (1982). Alternatives of the current use of nitrite in food -2. Part of study by the committee on nitrite and alternative curing agents in food. National Academy Press.
  12. Kanatt, S. R., Paul, P., D’souza, S. F. and Thomas P. (1998). Lipid peroxidation in chicken meat during chilled storage as affected by antioxidant combined with low-dose Gamma irradiation. J. of Food Sci. 63(2): 199- 200.
  13. Khanna. N. M. (1999). Turmeric- nature’s precious gift. Current Science. 76(10): 1351-1356.
  14. Kumar, M. and Sharma, B. D. (2004). The stprage stability and textural physico-chemical and sensory qualityof low fat ground pork patties with carrageenan as fat replacer. Inter J of Food Sci. and Techno. 39: 31-42.
  15. Kumudavally, K. V., Padmini, S., Radhakrishna, K. and Bawa, A. S. (2005). Effect of surface treatment of fresh mutton with spices on lipolytic bacteria, Enterobacteriacae and their degradation products during storage. J f Food Sci Technol. 42 (3):249-253.
  16. Lean, L. P. and Mohamad, S. (1999). Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes. J f Food Sci and Agri. 79: 1817-1822.
  17. Nayak, N. K. and Tanwar, V. K. (2005). Sensory attributes of tofe incorporated chicken patties. Beverage and Food World (January): 76-78.
  18. Negi, P. S., Jayarakasha, G. K., Jagan Mohan, R. L. and Sakariah, K. K. (1999). Antibacterial activity of Turmeric oil: A byproduct from Curcumin manufacture. J f Agri Food Chemi. 47(10): 4297-4300.
  19. Olsen, E., Vogt, G., Ekeberg, D., Sandbakk, M., Pettersen, J and Nilson, A. (2005). Analysis of the early stages of lipid oxidation in freeze-stored pork back fat and mechanically recovered poultry meat. J f Agri Food Chemis. 53: 339-348.
  20. Peter, K. V. (1999). Informatics on turmeric and ginger. Indian spices. 36(2 & 3):12-14?
  21. Prathapan, A., Lukhman, M., Arumughan, C., Sundaesan, A and Raghu, K.G. (2009). Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome. International J f Food Sci and Techno. 44: 1438-1444.
  22. Sachdev, A. K., Gopal, R., Verma, S. S., Kapoor, K. N. and Kulshreshtha, S. B. (1994). Quality of chicken gizzard pickle during processing and storage. J f Food Sci and Technol.31 (1):32-35. 12 ref.
  23. Sethi, V and Meena. M. R. (1994). Antimicrobial activity of essential oils from spices. J f Food Sci and Technol. 31(1): 68-70.
  24. Snedecor, G.W. and Cochran, G.W. (1989). Statistical methods, 8th edition. Iowa State University Press, Ames, Iowa.
  25. Sreejeyan, M. N. and Rao, M. N. A. (1994). Curcuminoids as potent inhibitors of lipid peroxidation. J Pharma Pharmaco. 46(12): 1013-1-16.
  26. Srinivas, L., Shalini, V. K. and Shylaja, M. (1992). Turmerin: A water soluble antioxidant peptide from turmeric (Curcuma longa). Arch. Biochemi Biophysics. 292: 617-623.
  27. Suresh, D., Manjunatha, H., Srinivasan, K. (2007). Effect of heat processing of spices on the concentrations of their bioactive principles: turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum). J. Food Comp.Anal. 20: 346-351.
  28. Swan, F. P. (1975). The toxicology of nitrite, nitrate and N-nitroso compounds. J of Food Sci and Agri. 26: 1761-1770.
  29. Tiwari V., Shankar R., Srivastava J and Padama S. V. (2006). Change in antioxidant activity of spices- turmeric and ginger on heat treatment. Electrical J of Environ, Agri and Food Chemis. 5(2): 1313-1317.
  30. Vareltzis K., Buck E. M. and Labbe R.G. (1984). Effectiveness of a betalains/ potassium sorbate system versus sodium nitrite for color deveoplment and control of total aerobes and Clostridium sporogenes in chicken frankfurters. J f Food Prot. 47 (7): 532-536.
  31. Vijaykumar, K. S. and Biswas, S. (2006). Quality and storage stability of enborned duck cutlet. J f Food Sci and Techno. 43 (2): 143-‘153. 10 ref.
  32. Yetim, H., Kayacier, A., Kesmen, Z. and Sagdic, O. (2006). The effects of nitrite on survival of Clostridium sporogenes and autoxidation properties of kavurma. Meat Sci. 72(2): 206-210.

Global Footprints