Department of Livestock Products Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar -263145, India
*Corresponding author's: e-mail: dr.goswami2008@yahoo.co.in; and address: College of Veterinary Sciences and AHDUVASU, Mathura (U.P.)-281001
Online published on 20 February, 2014.
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± 1°C. 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.
Clostridium sporogenes, Heat treated turmeric, Turmeric, TVC
