Studies were conducted to determine the optimum concentration of sodium a scorbate (SA) requireu to improve the quality of minced chicken meat (MCM). The MCM was preblended with 0 (Control), 500, 600, 700, 800 and 900 PPM levels of SA and kept at refrigerated temperature (4±1°C) for a storage period of 9 days. Different quality parameters of MCM were examined at an interval of two days. Various treatment evinced general decline in pH, %cooking loss, Metmyoglobin, thiobarbituric acid reactive substances (TBARS), Aerobic mesophiles and coliforms counts with the rising levels of SA. However, the reverse trends were observed for WHC, colour and odour scores as compared to the control group. Based on the results, the optimum concentration of SA was found to be 700 PPM to improve the quality of MCM and to extend its shelf life up to 9 days against 5 days in the control sample.
Chicken meat, quality, sodium ascorbate, refrigerated storage
