Record Details

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

KRISHI: Publication and Data Inventory Repository

View Archive Info
 
 
Field Value
 
Title 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
Not Available
 
Creator Sharma, H., Mendiratta S.K., Agarwal R. K. and Kandeepan G
 
Subject Chicken sausages Essential oils Anti-oxidant activity Anti-microbial quality Storage stability
 
Description Not Available
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.
Not Available
 
Date 2021-07-23T10:31:43Z
2021-07-23T10:31:43Z
2020-03-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/49613
 
Language English
 
Relation Not Available;
 
Publisher Journal of Food Science and Technology