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

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,...

Full description

Saved in:
Bibliographic Details
Published inJournal of food science and technology Vol. 57; no. 8; pp. 3040 - 3050
Main Authors Sharma, Heena, Mendiratta, S. K., Agarwal, Ravi Kant, Gurunathan, Kandeepan
Format Journal Article
LanguageEnglish
Published New Delhi Springer India 01.08.2020
Springer Nature B.V
Subjects
Antioxidants
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chickens
Emulsions
Essential oils
Food Science
Microorganisms
Mixtures
Nutrition
Oils & fats
Original
Original Article
Oxidants
Oxidizing agents
Phenolic compounds
Phenols
Poultry
Preservatives
Sausages
Shelf life
Chicken sausages
Anti-oxidant activity
Anti-microbial quality
Essential oils
Storage stability
Online AccessGet full text

Cover

More Information
Summary: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.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04337-1