Optimization of Various Essential Oils and Their Effect on the Microbial and Sensory Attributes of Chicken Sausages

被引：6
作者：
Sharma, Heena [1 ]
Mendiratta, S. K. [2 ]
Agarwal, Ravikant [2 ]
Goswami, Meena [3 ]
机构：
[1] ICAR Natl Dairy Res Inst, Dairy Technol Div, Karnal 132001, Haryana, India
[2] Indian Vet Res Inst, Div Livestock Prod Technol, Izatnagar 243122, Uttar Pradesh, India
[3] DUVASU, Div Livestock Prod Technol, Mathura 281001, Uttar Pradesh, India
来源：
AGRICULTURAL RESEARCH | 2019年 / 8卷 / 03期
关键词：
Chicken sausages; Emulsion-based chicken sausage; Essential oils; Total plate count; Sensory attributes; OREGANO ESSENTIAL OIL; SHELF-LIFE; LISTERIA-MONOCYTOGENES; ANTIBACTERIAL ACTIVITY; MEAT; ANTIOXIDANT; QUALITY; EXTRACTS; VACUUM;
D O I：
10.1007/s40003-018-0367-x
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
The present study was undertaken to standardize the method for incorporation of essential oils (EOs) in chicken sausages. Swabbing was found to be the best method in comparison to direct or along with oil method, for incorporation of EOs into chicken sausages. This was followed by the optimization of various individual EOs viz., cassia oil and thyme oil, in fresh chicken sausages. In the first part of the study, based on the results of the total plate count and sensory scores, level of incorporation for cassia oil and thyme oil was optimized at 0.25 and 0.125%, respectively, in fresh chicken sausages. In the second part of study, on the basis of the results of total plate count and sensory attributes, blends of different EOs viz, Blend-1, Blend-2, Blend-3 were optimized each at 0.25% level and Blend-4 was optimized at 0.125% level for incorporation in emulsion-based chicken sausages. Thus, out of two individual EOs and four blends tried, Cassia oil and Blend-1 at 0.25% level each is recommended for use in fresh and emulsion-based chicken sausages, respectively.
引用
收藏
页码：374 / 382
页数：9
相关论文
共 26 条
  • [11] EFFECTS OF FAT AND NACL PHOSPHATE LEVELS ON THE CHEMICAL AND SENSORY PROPERTIES OF PORK PATTIES
    KEETON, JT
    [J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (03) : 878 - &
  • [12] Preparation and storage stability of meat spread developed from spent hens
    Kumar, Ashish
    Mendiratta, S. K.
    Sen, Arup Ratan
    Kandeepan, G.
    Talukder, Suman
    Sharma, Heena
    Soni, Arvind
    Irshad, A.
    Kumar, Sanjay
    [J]. VETERINARY WORLD, 2015, 8 (05) : 651 - 655
  • [13] In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms
    Lv, Fei
    Liang, Hao
    Yuan, Qipeng
    Li, Chunfang
    [J]. FOOD RESEARCH INTERNATIONAL, 2011, 44 (09) : 3057 - 3064
  • [14] Effect of adding essential oils of coriander (Coriandrum sativum L.) and hyssop (Hyssopus officinalis L.) on the shelf life of ground beef
    Michalczyk, Magdalena
    Macura, Ryszard
    Tesarowicz, Iwona
    Banas, Joanna
    [J]. MEAT SCIENCE, 2012, 90 (03) : 842 - 850
  • [15] Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display
    Naveena, B. M.
    Muthukumar, M.
    Sen, A. R.
    Babji, Y.
    Murthy, T. R. K.
    [J]. MEAT SCIENCE, 2006, 74 (02) : 409 - 415
  • [16] Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms
    Ouattara, B
    Simard, RE
    Holley, RA
    Piette, GJP
    Begin, A
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1997, 37 (2-3) : 155 - 162
  • [17] Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs
    Pesavento, G.
    Calonico, C.
    Bilia, A. R.
    Barnabei, M.
    Calesini, F.
    Addona, R.
    Mencarelli, L.
    Carmagnini, L.
    Di Martino, M. C.
    Lo Nostro, A.
    [J]. FOOD CONTROL, 2015, 54 : 188 - 199
  • [18] Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents
    Shan, B
    Cai, YZ
    Sun, M
    Corke, H
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (20) : 7749 - 7759
  • [19] Sharma H., 2015, Journal of Meat Science and Technology, V3, P37
  • [20] Use of various essential oils as bio preservatives and their effect on the quality of vacuum packaged fresh chicken sausages under frozen conditions
    Sharma, Heena
    Mendiratta, S. K.
    Agrawal, Ravi Kant
    Gurunathan, Kandeepan
    Kumar, Sudheer
    Singh, Tarun Pal
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 81 : 118 - 127
123