EFFECET OF ANTIOXIDANTS ON SHELF LIFE OF KHOA DURING STORAGE PERIOD
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Date
2015
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Abstract
The present study was conducted to enhance the shelf life of the khoa under refrigeration temperature of 5±20C when packed in
LDPE by incorporating different levels of antioxidants like tocopherol acetate (10, 15 and 20 ppm) and sodium ascorbate (400, 600
and 800 ppm) and combination of best of two (15ppm and 600 ppm, respectively). Samples were analysed for sensory, physic -
chemical and bacteriological analysis at different storage period of zero, 7th, 14th and 21st day. Significant reduction in TBA and TVC
were also observed in khoa treated with the tocopherol acetate and sodium ascorbate combination. Reduction in yeast and mould
growth was not observed in the khoa during storage period with different treatment of antioxidants. Hence, the study revealed that
khoa can be stored 7days without any treatment at 5±20C and its shelf life can be extended to 14 days by adding antioxidant
combination like tocopherol acetate and sodium ascorbate at the level of 15 ppm and 200 ppm, respectively.
Description
TNV_JEBS_2015_29(1)185-188
Keywords
Veterinary Science