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Page No. : 91-95

ABSTRACT

The study was carried out to assess the potential of custard apple (Annona squamosa) peel for preservation of chicken meat. Minced chicken meat treated by adding the aqueous extract of custard apple peel (CAPE) @ 2% (T1), 4% (T2) and BHT 100 ppm (T3) was packaged in LDPE pouches and stored at refrigeration (4±1oC). CAPE possessed good antioxidant activity demonstrated by DPPH radical scavenging assay (62.31-78.45%) of extract. TBARS value, tyrosine value, total plate count, psychrophilic count and coliform count of both the treatments and control samples increased signifi cantly with storage periods. However, CAPE added @ 4% signifi cantly prevented the increase in these parameters of the meat samples. T2 samples showed signifi cantly higher sensory scores than T1, T3, and control samples for colour and appearance, odour and general acceptability. T2 samples were acceptable up to the 6th day, whereas T1, T3, and control samples were acceptable till the 3rd day of storage.
Keywords: Antioxidant, chicken meat, custard apple peel extract, keeping quality