National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
A study was conducted to determine the effect of immersing chicken breast meat in four different concentration and contact time combinations of turmeric powder added water on its quality characteristics. The effect of turmeric treatment on inherent microbial flora and sensory characteristics were evaluated immediately after treatment as well as during refrigerated storage (4±1°C) at regular intervals and compared with that of tap water and distilled water dipped control(s) chicken meat samples. The results revealed that there were no significant reductions in inherent microbial flora for all the treatment combinations studied. The colour, odour and overall acceptability scores of different treatments were significantly higher (p<0.01) from that of tap water and distilled water dipped control samples. Similarly, 30% turmeric powder added water treated samples had significantly higher (p<0.01) colour, odour and overall acceptability scores compared to rest of the treatments.
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