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Postmortem changes were followed in sardines stored in ice. Fast ("white") muscle creatine phosphate began decreasing from 25 *mob g immediately after death. ATP concentration remained about 10 umol/ g and began decreasing after 2 hr when rigor mortis onset was observed. ATP decreased rapidly when creatine phosphate concentration reached a level similar to ATP, and was 2 pmol/g after 8 hr when full rigor was obsetved. Lactate accumulation proceeded parallel to ATP degradation (correlation coefficient r = -0.995) and the degree of rigor mortis (r = 0.989). In contrast, sardine slow muscle was low in creatine phosphate (1 pmol/g) and ATP (5 umol/g), both of which decreased immediately after death. Lactate accumulation was low in this muscle and correlation with rigor mortis progress was lower (r = -0.902) than for fast muscle.

The aim of the current study was to find out the effect of adding different levels of lemon extract to the chicken meatballs. Fresh lemon extract was incorporated into freshly prepared meatball and compared with 0.01 % beta hydroxyl toluene (BHT) and control (without antioxidant). For this purpose, chicken meatball samples were divided into four treatment groups; viz. T0 (Control), T1 (0.01% BHT), T2 (0.5 % lemon extract) and T3 (1 % lemon extract). The study was conducted in completely randomized factorial design. The samples were analyzed for determination of sensory, proximate components, physicochemical, biochemical and microbiological qualities at 0, 30th and 90th days of preservation. Color, flavor, Juiciness, tenderness and overall acceptability increased significantly (p<0.05) among different treatment groups than control and BHT group but decreased at different days of intervals. Dry matter (DM) content decreased significantly (p<0.05) with different treatment levels than control and BHT group and increased with days of intervals. Crude protein (CP), ether extract (EE) and Ash of all treatments were decreased significantly (p<0.05) among different treatment groups. Raw pH, cooked pH and cooking loss were decreased significantly (p<0.05) with different treatment levels than control and BHT group and decreased with days of intervals. Free fatty acid (FFA), peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value were decreased significantly (p<0.05) with different treatment levels than that of control and BHT group and increased with days of intervals. Total viable count (TVC), total coli form count (TCC) and total yeast mould count (TYMC) decreased significantly (p<0.05) at different treatment levels than that of control and BHT group. Therefore, it can be concluded that 1 % lemon extract for formulation of value-added chicken meatballs was enriched source as natural antioxidant. SAARC J. Agri., 18(2): 139-156 (2020)

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