EFFECT OF SELECTED NATURAL ANTIOXIDANTS (ALLIGATOR, BLACK AND ETHIOPIAN PEPPER) ON ORGANOLEPTIC AND CHEMICAL PROPERTIES OF CHICKEN LOAF
Abstract
This experiment examined the effects of selected natural antioxidants (Alligator, Black and Ethiopian pepper) on organoleptic and chemical properties of chicken loaf. A completely randomized design was used.
The results showed no significant difference in most sensory parameters except overall acceptability. However, significant differences were observed in lipid peroxidation and lipid profile during storage.
The study concludes that these natural antioxidants positively influence chicken loaf quality and improve acceptability and shelf stability.
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