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Research (Published online: 27-06-2014)

14. Antioxidant and antimicrobial effects of condiments paste used as nitrite replacer in chicken mince - Meena Goswami, P. P. Prabhakaran and Vinay Kumar Tanwar
Veterinary World, 7(6): 432-438

 

 

   doi: 10.14202/vetworld.2014.432-438

 


Meena Goswami: Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, Govind Ballabh Pant University of Agriculture and Technology, (GBPUA&T), Pantnagar - 263145, Uttarakhand, India; dr.goswami2008@yahoo.co.in

P. P. Prabhakaran: Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, Govind Ballabh Pant University of Agriculture and Technology, (GBPUA&T), Pantnagar - 263145, Uttarakhand, India; ppkaran_meat@yahoo.co.in

Vinay Kumar Tanwar: Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, Govind Ballabh Pant University of Agriculture and Technology, (GBPUA&T), Pantnagar - 263145, Uttarakhand, India; vktanwarlpt@yahoo.co.in


Received: 10-04-2014, Revised: 23-05-2014, Accepted: 27-05-2014, Published online: 27-06-2014

 

Corresponding author: Meena Goswami, Present address: Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go Anusandhan Sansthan (DUVASU), Mathura-281001, Uttar Pradesh, India; email: dr.goswami2008@yahoo.co.in

Abstract

Aim: The present study was conducted to evaluate the antioxidant and antimicrobial effects of 4% Ginger + 4% Garlic + Turmeric 1000ppm (GGT), nitrite 200ppm (N) and the control (C) on minced chicken stored at 4±10C.
Materials and Methods: Physico-chemical properties (pH, Thio Barbituric acid value (TBA), Peroxide value (PV) and Free Fatty acid (FFA) were evaluated on 0, 3, 6 and 9th day of the storage. The antimicrobial studies viz. Total viable count (TVC), Escherichia coli count, Clostridium sporogenes count and Clostridium perfringens count were carried out on 1, 4, 7 and 10th day of storage.
Results: Highly significant difference (P<0.01) was noticed between the treatments and between the storage periods in pH (5.951±0.02-GGT as compared to C-5.898±0.05and N-5.899±0.02), TBA(0.566±0.09-GGT as compared to C-1.569±0.04m and N-0.614±0.11), PV(1.679±0.18-GGT as compared to C-2.595±0.41and N-2.03±0.21), FFA(1.199±0.21-GGT as compared to C-2.284±0.40 and N-1.446±0.24 and N-7.194±0.68), TVC (log CFU/g) (7.528±0.70-GGT as compared to C-8.583±0.49 and N-6.446±0.53), Escherichia coli (log CFU/g) (6.476±0.54-GGT as compared to C-7.658±0.71 and N-6.609±0.61), Clostridium sporogenes count (log CFU/g) (7.746±0.69-GGT as compared to C-8.681±0.74 and N-) and Clostridium perfringens count (log CFU/g) (6.864±0.76-GGT as compared to C-8.790±0.53 and N-6.864±0.58).
Conclusion: The Ginger garlic turmeric paste has an excellent potential to replace the nitrite as a natural antioxidant with other advantages. It is highly effective against Escherichia coli. It is also significantly effective against Clostridium perfringens, Clostridium sporogenes and TVC as compared to C but lesser than N. We recommend further research by replacing the nitrite with various combinations of the spices and the condiments.
Keywords: Clostridium perfringens, Clostridium sporogenes, Escherichia coli, ginger, garlic, turmeric, nitrite.

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