Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141 004, (Punjab)
*Corresponding author: e.mail - drvirenvet@gmail.com
Online published on 8 June, 2015.
The study determines the antioxidant effects of 0.2% clove powder, 0.2% caraway powder, 0.2% nutmeg powder and 0.3% cinnamon powder in raw chicken meat biscuits stored at refrigerated temperature (4±1°C). DPPH percent inhibition was found to be decreased as the time period progressed. Also the DPPH percent inhibition of control batch was lower (P<0.05) than all treated batches particularly clove powder RCMB. The ABTS percent inhibition of treated batches was higher (P<0.05) than control batch with clove powder raw chicken meat biscuits (RCMB) showing the highest activity throughout the storage period. TBARS number was found to be lowest (P>0.05) in clove powder RCMB at the end of the storage period. Metmyoglobin percent was greater (P<0.05) in control than clove powder treated batch during all storage intervals. FFA and PV of control batch were greater (P<0.05) from treated batches however batch with clove powder was having lowest value among other treated batchesthroughout the storage period. Visual colour score was found to decreased (P>0.05) as the storage period advances. On the basis of various physico-chemical properties studied, 0.2% clove powder RCMB was found superior than other spices under study making it the most effective and safest natural antioxidant to be used in meat food products.
Antioxidant, clove powder, ABTS, DPPH, metmyoglobin, physico-chemical properties
