Bio-preservative effect of blends of essential oils: natural anti-oxidant and anti-microbial agents for the shelf life enhancement of emulsion based chicken sausages
| Autor: | Heena Sharma, Ravi Kant Agarwal, Sanjod Kumar Mendiratta, Kandeepan Gurunathan |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0303 health sciences
Preservative 030309 nutrition & dietetics Chemistry DPPH Anti-Microbial Agents 04 agricultural and veterinary sciences Anti oxidant Shelf life 040401 food science 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Emulsion TBARS Original Article Food science Food Science |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-020-04337-1 |
| Popis: | This work explores the efficacy and potential of four different blends of essential oils as bio-preservative for enhancement of shelf life of emulsion based ready-to-eat chicken sausages. Pre-optimized levels of four different blends of essential oils: 0.25% each of B-1, B-2, B-3 and 0.125% of B-4, were tried in the chicken sausages. Four different treatments along with control were then aerobically packaged and stored under refrigerated (4 ± 1 °C) conditions. An increase in pH and TBARS value was found to be significantly lower in the case of B-2 products. Significantly higher values for DPPH activity (% inhibition) and total phenolic content (µg/g) were also observed for B-2 products which indicated that B-2 products had better oxidative stability. Further, B-1 and B-2 products were observed with significantly lower microbial count; however, B-4 products received slightly higher sensory scores than B-2. It was found that B-1, 2 and 3 (each at 0.25%) and B-4 (0.125%) enhanced the shelf life of chicken sausages by 13-14 days, 16-17 days, 10-11 days and 6-7 days, respectively under refrigerated (4 ± 1 °C) storage. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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