Effect of the sodium ascorbate and α-tocopherol acetate in minced chicken meat system during refrigerated storage

Studies were conducted to know the interaction effect of sodium ascorbate and tocopherol acetate at their optimum level of 700 and 10ppm, respectively to improve the quality of chicken mince during refrigerated storage (4± 1°C). It was observed that sodium ascorbate (SA) and tocopherol acetate (TA) preblending significantly (P < 0.05) decreased pH, WHC, metmyoglobin % (MMb), TBARS value, aerobic mesophiles count, psychrotrophic plate count and significantly increased colour score, odour scores and had no significant effect on cooking loss and coliforms counts. Based on the results of different quality parameters, the shelflife of both SA and SA+TA samples was extended upto 9 days against 7 days in the control sample.