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Whey is a by-product of cheese and chhana

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Chicken (Broiler) breast fillets were dipped separately for 10 min in distilled water, 100 ppm solution of BHT and 0.1, 0.3 and 0.5% aqueous solutions of custard apple (Annona squamosa) seed extract (CSE), stored under refrigeration (4±1oC) and analyzed on 0th, 3rd, 6th and 9th day of storage. Ascorbic acid content, Total Phenolic content, Ferric Reducing Antioxidant Power and DPPH radical scavenging assay of CSE were respectively 645.07±0.32 µgAA/mg, 234.30±0.44 µgGAE/mg, 882.95±0.34 µMFe(II)equi/g and 78.35±0.49%. The fillets treated with 0.5% solution of CSE had significantly (p 0.01) lower score than the control on 5 point hedonic scale on zero day of storage. However, they were acceptable till ninth day with significantly (p 0.01) higher scores than the controls. The ERV, WHC, pH, TBARS value, Tyrosine value, Total plate count and Psychrophillic count of the ninth day samples treated with 0.5% CSE were respectively 18.06±0.14ml, 63.63±0.46%, 5.72±0.01, 0.490±0.002 mgMDA/Kg, 9.78±0.20 mg/100g, 5.07±0.01 log10CFU/g and 3.83±0.01 log10CFU/g.

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