EFFECET OF ANTIOXIDANTS ON SHELF LIFE OF KHOA DURING STORAGE PERIOD

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dc.contributor.authorKarthikeyan, N
dc.contributor.authorRaghunath, BV
dc.contributor.authorTANUVAS
dc.date.accessioned2019-11-29T09:03:07Z
dc.date.available2019-11-29T09:03:07Z
dc.date.issued2015
dc.descriptionTNV_JEBS_2015_29(1)185-188en_US
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810136449
dc.keywordsAntioxidants, Shelf Life, Khoa, Storage Perioden_US
dc.language.isoenen_US
dc.pages185-188en_US
dc.relation.ispartofseries;1
dc.subjectVeterinary Scienceen_US
dc.titleEFFECET OF ANTIOXIDANTS ON SHELF LIFE OF KHOA DURING STORAGE PERIODen_US
dc.title.alternativeJournal of Environmental Biological Sciencesen_US
dc.typeArticleen_US
dc.volume29en_US
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