EFFECTS OF ADDING SELECTED SPICE EXTRACTS ON THE OXIDATIVE STABILITY & SENSORY ACCEPTABILITY OF CHICKEN MEATBALLSCHAN KIM WEIFood Science Programme, School of Chemical Sciences & Food Technology, Faculty of Science & Technology, Universiti Kebangsaan Malaysia,3!"" UKM, #angi, Selangor $arul %hsan, M&'&(S)&* %mail+ chan,-.antio/idant0yahoo*com*INTRODUCTION Phase ) +12S, li3id 3ero/idation mechanism & antio/idant defense system in living animal*Phase )) + 2/idative damage occurs during the immediate 3ost4slaughtering 3eriod 53re4slaughtering stress & early 3ost 6 slaughtering7*Phase )))+ 'i3id o/idation during 3ost4slaughter handling, 3rocessing, storage, coo,ing & subse8uent refrigeration storage* Lipid Oxidati! I! M"#$%& FdC!ti!"&d'((&ccelerators+4Fat unsaturation Tem3erature29 3ressure : contact surfaceCoo,ing: reheatingMeat restructuring'ight Pro4o/idant 5metals, en;ymes7)rradiation

R&a))a!*&+&!t & #"$$#i,& p)d"$t#+

29'