Veterinary World

     Open access and peer reviewed journal  

ISSN (Online): 2231-0916

ISSN (Print): 0972-8988


Home l Editorial board l Instructions for authors l Reviewer guideline l Open access policy l Archives l FAQ

Open Access

Copyright: The authors. This article is an open access article licensed under the terms of the Creative Commons Attribution License ( which permits unrestricted use, distribution and reproduction in any medium, provided the work is properly cited.

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;

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;

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;

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:

1. Gulcemal, Y., Nevin, O., Ayca, O. and Filiz, S. (2014) Voltametric determination of nitrite in meat products using polyvinylimidozole modified carbon paste electrode. Food Chem, 152: 245-250.
2. Tonu P. (2013) Toxicolgical issues associated with production and processing of meat. Meat Sci, 95:844-853.
3. Peijun, L., Baohua, K., Qian, C., Dongmei, Z. and Ning, L. (2013) Formation and identification of nitrosomyoglobin by Staphylococus xylosus in raw meat batters: a potential solution for nitrite substitution in meat products. Meat Sci, 91(1): 67-72.
4. Viuda-Martos, M., Fernandez, J. L., Sayas, E. B., Sendra, E., Navarro, C. and Perez-Alvarez, J. A. (2009) Citrus coproducts as technological strategy to reduce residual nitrite content in meat products. J. Food Sci, 74 (8): 93-100.
5. Moawad, R. K., Wafaa, A. and Nadir, A. S. (2012) Effect of nitrite level and tea catechins on residual nitrite and quality indices of raw cured sausages. J. Appl. Sci Res, 8(2): 815- 822.
6. Khanna. N. M. (1999) Turmeric- nature's precious gift. Curr. Sci, 76(10): 1351-1356.
7. Negi, P. S., Jayarakasha, G. K., Jagan Mohan, R. L. and Sakariah, K. K. (1999) Antibacterial activity of Turmeric oil: A byproduct from Curcumin manufacture. J. Agric. Food Chem, 47(10): 4297-4300.
8. Sethi, V and Meena. M. R. (1994) Antimicrobial activity of essential oils from spices. J. Food Sci. Tech, 31(1): 68-70.
9. Sreejeyan, M. N. and Rao, M. N. A. (1994) Curcuminoids as potent inhibitors of lipid peroxidation. J. Pharma. Pharmacol, 46(12): 1013-1-16.
10. Sharma, J., Prabhakaran, P., Tanwar, V.K., Das, S. K. and Goswami, M. (2012) Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince. Int. J. Food Sci. Technol, 47(1):61-66.
11. Huhtanen, C.N. (1980) Inhibition of Clostridium botulinum by spices extract and aliphatic alcohols. J. Food Protect, 43(3): 195-196.
12. Tiwari V., Shankar R., Srivastava J and Padama S. V. (2006) Change in antioxidant activity of spices- turmeric and ginger on heat treatment. Elec. J. Env. Agricult. Food Chem, 5(2): 1313-1317.
13. AOAC (1992) Official methods of analysis 14th edition, Association of official analytical chemists. Washington D.C. p367-384.
14. APHA (1984) Compendium of methods for the microbiological examination of foods. 4th edition C. V andergrant and D. F. S plittstoesser. American Public Health Association, Washington, D.C p 919-927.
15. Snedecor, G.W. and Cochran, G.W. (1989) Statistical methods, 8th edition. Iowa State University Press, Ames, Iowa. p88-92.
16. Mathew, T., Anjaneyulu, A. S. R., Thomas, R. and Kondaiah, N. (2008) Effect of nitrite levels on the quality of smoked buffalo meat chunks and their shelf life during refrigerated storage. J. Food Sci. Tech, 45 (4): 317-322.
17. Naveena, B. M. and Mendiratta, S. K. (2001) Ginger as a tenderizing, antioxidant and antimicrobial agent for meat and meat products. Indian Food Industry. 20 (6): 47-49.
18. Krishnan, K. R., Babuskin, S., Babu, P. A. S., Sasikala, M., Sabina, M., Archana, G., Sivrajan, M and Sukumar, M. (2014) Antimicorbial and antioxidant effects of spice extracts on the shelf extension of raw chicken meat. Int. J. Food Microbiol, 171: 32-40.
19. Reema, R., Sahoo, J., Hooda, S. ANd Karwasra, R. K. (2005) Effect of ginger extract and cooking methods on oxidative stability and physicochemical quality of vacuum packaged cooked chevon patties during storage. J. Food Sci. Tech, 42 (3): 275-279.
20. Yumin, C., Weigang, G., Jinjie, Z., Yin, C., Xingquin, Y., Yaqin, H. and Jianchu, C. (2010) Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-prok during refrigerated storage. Food Chem, 141 (3):1655-1660.
21. Kumar, M. and Sharma, B. D. (2004) The stprage stability and textural physico-chemical and sensory quality of low fat ground pork patties with carrageenan as fat replacer. Int. J. Food Sci. Technol, 39: 31-42.
22. Vijaykumar, K. S. and Biswas, S. (2006) Quality and storage stability of enrobed duck cutlet. J. Food Sci. Tech, 43 (2): 143-153.
23. Han, S. K., Yamauchi, K. and Park, h. k. (2000) Effect of nitrite on lipid component and lipid oxidation in stored cured meat under refrigeration. J. Anim. Sci. Technol., 42(3): 339- 348.
24. Gordon, M. H. (1996) The mechanism of antioxidant action in vitro. In Food Antioxidant, Ed by Hudson BJF, Elsevier Applied Science, New York, p1-18.
25. Oyas, A. A., Sahu, N. P. and Pal, A. K. (2013) Antioxidant activity and antimicrobial property of some Indian spices. Int. J. Sci. Res. Pub., 3(3): 1-7.
26. Nayak, N. K. and Tanwar, V. K. (2005) Sensory attributes of tofu incorporated chicken patties. Beverage and Food World, (January) 76-78.
27. Chan, S. W., Alina, A. R., Babji, A. S., Chia, K. L. and Nulkirah, M. (2002) Turmeric (Curcuma domestica) as an antioxidant agent in minced poultry meat. Towards modernization of research and technology in herbal industries. Proceedings of the Seminar on Medical and Aromatic plants, 222-226.
28. Dzudie. T., Kouebou, C. P., Essia N. J. J. and Mbofung, C. M. F. (2004) Lipid sources and essential oils effect on quality and stability of beef patties. J. Food Eng, 65(1):67-72.
29. El-Gharob, H., Nauman, M., Anjum, F. M., Hussain, S. and Nadeem, M. (2010) Comparative study on chemical composition and antioxidant activity of ginger and cumin. J. Agric. Food Chem. 58(4): 8231-8237.
30. Kanatt, S. R., Paul, P., D'souza, S. F. and Thomas P. (1998) Lipid peroxidation in chicken meat during chilled storage as affected by antioxidant combined with low-dose Gamma irradiation. J. Food Sci, 63(2): 199- 200.
31. Ockerman, H. W. (1990) Chemistry of meat tissue. Thesis submitted to Department of Animal Science, The Ohio state University, Columbus, Ohio.
32. Neogi, U., Ruchi, S. and Bushra, I. (2007) Invitro combinational effect of bio-active plant extracts on common food borne pathogens. Int. J. Micrbiol. Res, 2 (5): 500- 503.
33. Shagufta, N., Safia, J., Saiqa, I., Farkhanda, M., Farah, A. and Aamir, A. (2010) Anitbacterial activity of Curcuma longa varities against different strains of bacteria. Pakistan J. Bot, 42(1): 455-462.
34. Sunilson, J. A. J., Suraj, R., Rejitha, G., Anandarajagopal, K., Kumari, A. V. A. G. and Promwichit, P. (2009) In vitro antimicrobial evaluation of Zingiber officinale, Curcuma longa and Alpinia galangal extracts as natural food preservatives. Am. J. Food Technol, 4 (5):192-200.
35. Nakajima, H., Sameshima, T., Yamanaka, H., Takeshita, K., Akiyama, S. And Suzuki, A. (1989) Antimicrobial effect of sodium nitrite and sodium chloride in nutrient broth or ground pork meat. J. Food Hygienic Society Japan, 30(5): 411-416.
36. Morita, H. and Hiroshi, Y. (2004) Antimicrobial action against verotoxigenic Escherichia coli 0157:H7 of nitrite oxide derived from sodium nitrite. Biosci. Biotechol. Biochem, 68 (5):1027-1034.
37. Sana, M. and Ifra, G. (2012) Antibacterial activity of aqueous and ethanolic extracts of garlic, cinnamon and turmeric against Escherichia coli ATCC25922 and Bacillus subtilis DSM 3256. Int. J. App. Bio. Pharma. Technol,3(2): 131-136.
38. Tajkarimi, M. M., Ibrahim, S. A. and Cliver, D. O. (2010) Antimicrobial herbs and spice compounds in food. Food Control, 21: 1199-1218.
39. Jeffery, J. S. and Andrew, L. M. (2012) Human safety controversies surrounding nitrate and nitrite in the diet. Nitric Oxide, 26:259-266.
40. Madhumita, R., Ramalingum, C., Divyakriti, Y and Bedi, J. (2012) Bioedible coating of emat using garlic, cinnamon and turmeric. Euro. J. Exper. Bio, 2(5): 1439-1443.
41. Haiying, C., Alonzo, A. G. and Hiroyuki, N. (2010) Antimicrobial eficacias of plant extracts and sodium nitrite against Clostridium botulinum. Food Control, 21:1030-1036.
42. Mauricio, R. S., Carol, V. M., David, A. C., Daniel, D.S., Vijay, K.,J., Dennis, E. B. and Harshvardhan, T. (2013) Effect of meat ingredients (sodium nitrite and erythrobate) and processing (vacuum storage and packaging atmonsphere) on germination and outgrowth of Clostridium perfringnes spores in ham during abusive cooling. Food Microbiol, 35:108-115.
43. Taormina, P. J. Bartholomew, G. W. and Dorsa, W. J. (2003) Incidence of Clostridium perfringnes in commercially produced cured raw meat product mixtures and behaviour in cooked products during chilling and refrigerated storages. J. Food Protect, 66 (1): 72-81.
44. Goswami, M., Prabhakaran, P and Tanwar, V K. (2013) Comparative study of spices and condiments mix as nitrite replacer for reducing microbial load in chicken mince. J. Meat Sci. Technol, 1(3): 91-97.
45. Hoi-Seon, L. (2006) Antimicrobial properties of turmeric (Curcuma longa) rhizome derived ar-turmerone and curcumin. Food Sci. Biotechnol, 15 (4): 559-563.