VOLATILE COMPOUNDS FORMATION IN FROZEN CARCASS THAT DIPPED IN BUTYLATED HYDROXY TOLUENE AND SODIUM TRYPOLY PHOSPHATE DURING EIGHT WEEK STORAGE

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 anti oxidant variety : BUTYLATED HYDROXY TOLUENE - BHT - and SODIUM TRYPOLY PHOSPHATE - STPP; the second factor were the dosage of anti oxidant : 0ppm- as controle; 150ppm and 300ppm. Results indicated that 150ppm STPP could minimized the volatile compounds in carcass during storage.