Antioxidant and antimicrobial effects of condiments paste used as nitrite replacer in chicken mince

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