Evaluation of Antioxidant Effect of Spices and Condiment Mix as Nitrite Replacer in Chicken Mince

Abstract

The present study was carried out to compare the antioxidant effect of spices and condiments mix with nitrite added to chicken mince stored at 4±10C. The treatments include control (C), turmeric added @ 1000ppm (T), heated turmeric (1200C for 15 min on hot plate added @1000 ppm (HT), turmeric @1000 ppm added along with 4% gingar and 4% garlic (GGT), meat masala (Agmark “Catch Masala”) added @ 1000 ppm (MM) and sodium nitrite added @ 200 ppm (N).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. All the treatments showed better antioxidant effects than control. Among the treatments, the highest value of pH was found in GGT (5.95±0.02) and the lowest was found in T (5.86±0.04). In TBA, the lowest value was found in HT (0.55±0.09) and the highest was observed in T (0.65±0.11) among the treatments. The lowest PV among the treatments was found in HT (1.56±0.17) and the highest value was observed in N (2.03±0.21). The lowest FFA value was observed in HT (1.17±0.19) and T (1.58±0.33) had the highest FFA among the treatments. Heat treated turmeric and ginger garlic turmeric paste had the best antioxidant properties can be used as nitrite replacer for natural anti-oxidants in complex food like chicken mince.