VOLATILE COMPOUNDS FORMATION IN FROZEN CARCASS THAT DIPPED IN BUTYLATED HYDROXY TOLUENE AND SODIUM TRYPOLY PHOSPHATE DURING EIGHT WEEK STORAGE
Hendronoto A.W. Lengkey, Tuti Widjastuti
Ninety six CP-707 broiler were dipped in various dosages (0; 150 and 300 ppm) of antioxidants (Butylated Hydroxy Toluene - BHT and Sodium Trypoly Phosphate - STPP) were studied for eight weeks storage, on peroxide and iodine value; using Completely Randomized Design (CRD) with 2 x 3 factorial pattern, and each treatment were four times repeated. The first factor were antioxidant variety: Butylated Hydroxy Toluene - BHT - and Sodium Trypoly Phosphate - STPP; the second factor were the dosage of antioxidant: 0ppm - as controle; 150ppm and 300ppm. Results indicated that 100ppm STPP could minimized the volatile compounds in carcass during storage.
Key words: frozen carcass, antioxidant, Butylated Hydroxy Toluene (BHT) and Sodium Trypoly Phosphate (STPP)