Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages
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- 作者：Heena Sharma ; S. K. Mendiratta ; Ravi Kant Agarwal…
- 关键词：Fresh chicken sausage ; Essential oils ; Storage stability ; Anti ; oxidant activity ; Sensory evaluation ; Shelf life
- 刊名：Journal of Food Science and Technology
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：54
- 期：2
- 页码：279-292
- 全文大小：
- 刊物类别：Chemistry and Materials Science
- 刊物主题：Food Science; Nutrition; Chemistry/Food Science, general;
- 出版者：Springer India
- ISSN：0975-8402
- 卷排序：54
文摘
The present study was undertaken to evaluate antimicrobial and antioxidant effect of essential oils on the quality of fresh (raw, ready to cook) chicken sausages. Several preliminary trials were carried out to optimize the level of four essential oils viz., clove oil, holybasil oil, thyme oil and cassia oil and these essential oils were incorporated at 0.25, 0.125, 0.25 and 0.125%, respectively in fresh chicken sausages. Quality evaluation and detailed storage stability studies were carried out for fresh chicken sausages for 20 days at refrigeration temperature (4 ± 1 °C). Refrigerated storage studies revealed that TBARS of control was significantly higher than treatment products whereas, total phenolics and DPPH activity was significantly lower in control. Among treatments, clove oil products had significantly lower TBARS but higher total phenolic content and DPPH activity followed by cassia oil, thyme oil and holybasil oil products. Microbial count of essential oil incorporated products were significantly lower than control and remained well below the permissible limit of fresh meat products (log107 cfu/g). Cassia oil products were observed with better anti-microbial characteristics than clove oil products at 0.25% level of incorporation, whereas, thyme oil products were better than holy basil oil products at 0.125% level. Storage studies revealed that clove oil (0.25%), holy basil oil (0.125%), cassia oil (0.25%) and thyme oil (0.125%) incorporated aerobically packaged and refrigerated fresh chicken sausages had approx. 4–5, 2–3, 5–6 and 2–3 days longer shelf life than control, respectively.