Use of various essential oils as bio preservatives and their effect on the quality of vacuum packaged fresh chicken sausages under frozen conditions
| Autor: | Ravi Kant Agrawal, Tarun Pal Singh, Sudheer Kumar, Kandeepan Gurunathan, Heena Sharma, Sanjod Kumar Mendiratta |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Preservative food.ingredient biology Chemistry DPPH 04 agricultural and veterinary sciences Antimicrobial biology.organism_classification Shelf life 040401 food science 01 natural sciences law.invention chemistry.chemical_compound 0404 agricultural biotechnology food Cassia law 010608 biotechnology TBARS Holy basil Food science Essential oil Food Science |
| Zdroj: | LWT - Food Science and Technology. 81:118-127 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2017.03.048 |
| Popis: | The present study was undertaken to evaluate antimicrobial and antioxidant effect of essential oils on the quality of fresh chicken sausages. Total 15 essential oils (EOs) were screened for their antimicrobial activity; however only 9 EOs showed desired results in disc diffusion assay. It was found that four essential oils namely, clove oil (0.25%), holy basil oil (0.125%), cassia oil (0.25%) and thyme oil (0.125%) could pass sensory evaluation. Fresh chicken sausages incorporated with these EOs were vacuum packaged and stored at −18 ± 2 °C for 45 days. Control had significantly higher pH and TBARS than EO treated products and clove oil products showed least rate of increase of oxidation. Total phenolics and DPPH activity was significantly higher in treatment products than control. Treatment products showed slower rate of increase in microbial count than control and cassia oil products showed lowest microbial load at end of storage period. Regarding sensory attributes, cassia and holy basil products yielded comparably higher scores. Thus, present study indicates that all vacuum packaged frozen fresh chicken sausages were found quite acceptable even at the end of storage period of 45 days. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect